Saigon 21 review - Page 3

rwalters · 05-03-2021, 08:15 PM

Was finally able to try it on some skinless boneless thighs tonight. Family loved it! Look forward to further experimentation :)

Fayborg · 05-03-2021, 09:42 PM

Thanks Mike for the sample. My wife I enjoyed it on chicken, on ribeyes and pork chops. We felt it was the best on the pork and chicken. So so on the beef but will apply earlier and let it soak in more. My wife felt that perhaps the ginger she was thinking was more pronounced then she liked. Overall it was good and kinda refreshing in a way. I need to make that soup you mentioned. Once again thanks.

Music Junkie · 05-06-2021, 01:59 PM

I mentioned earlier that I had finally been able to try some Saigon 21 last weekend on some boneless, skinless thighs. Just on the gasser over high heat. Good results.... The same day I prepped those, I prepped some half hens, and four bone-in, skin-on thighs. The intent was to put them in the IVC on that Sunday. Well, life got in the way, and I couldn't get to them until yesterday (Wednesday). Had to toss them all in the oven after work, as I didn't want to fire up the pit that late in the afternoon. I put them in on the convection-bake setting at 375 and let em' go. I wasn't sure what to expect because they had sat in the fridge for 5 days in the rub. The end result was that the rub flavor was certainly more pronounced, and the family loved it! I thought it turned out great. I did add a dash of salt before I put them in, based on the feedback from the first round. After eating that chicken, I am ready to place my order with Mike right now.

05-03-2021, 08:15 PM	#31
rwalters Quintessential Chatty Farker Join Date: 06-08-12 Location: Columbia, TN Name/Nickname : Robb	Was finally able to try it on some skinless boneless thighs tonight. Family loved it! Look forward to further experimentation :) __________________ MAK 3 Star — Camp Chef FTG 900 — 26.75 Weber kettle — Weber Q3200 Follower of Jesus, Husband of 1, Father of 9, Lover of people "Ya don't win friends with salad!" Come follow my adventures on Instagram: @rwaltersbbq

05-06-2021, 01:59 PM	#33
Music Junkie Full Fledged Farker Join Date: 11-18-15 Location: Ventura, CA	I mentioned earlier that I had finally been able to try some Saigon 21 last weekend on some boneless, skinless thighs. Just on the gasser over high heat. Good results.... The same day I prepped those, I prepped some half hens, and four bone-in, skin-on thighs. The intent was to put them in the IVC on that Sunday. Well, life got in the way, and I couldn't get to them until yesterday (Wednesday). Had to toss them all in the oven after work, as I didn't want to fire up the pit that late in the afternoon. I put them in on the convection-bake setting at 375 and let em' go. I wasn't sure what to expect because they had sat in the fridge for 5 days in the rub. The end result was that the rub flavor was certainly more pronounced, and the family loved it! I thought it turned out great. I did add a dash of salt before I put them in, based on the feedback from the first round. After eating that chicken, I am ready to place my order with Mike right now. __________________ [B]Jason - (AKA) Music Junkie[/B] [B][U]Cookers:[/U] [/B] 36" Blackstone, Weber Genesis II E-410 3' x 4' Santa Maria Pit 26" Weber Kettle, Mini Weber Kettle Cascade IVC Que Deville Custom
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