Titanium Gear Industries (domestic source)

So growing up as a poor father of two, I had to improvise for food. As most of you know, hunting became a past time and a means to survive.

Another helpful trick to those who don’t mind a little extra work. The Split Chicken Breast. The split chicken breast is 1 chicken breast, 1 chicken tenderloin with attached rib and spine meats. It is exactly 1 half of a chicken torso.

75c a Pound at my store today
This is the finish product, separates into breast meat and tenderloin
View attachment 112831

And I separate them into a 4 person family portions

View attachment 112832

I know what you are thinking. Iceman, shut the fuck up. That’s a lot of work to save 50-75c a pound. Once you get good at it, it takes hardly any time. I did all that in 10 minutes.

The best part of this method. Save all your scraps (skins, bones, trimmings) and you make your own chicken stock. This is really the best part.

View attachment 112833

These 3 bags of chicken scraps will make over 2 gallons of The best home made chicken stock you’ve ever had.

I usually roast onions, carrots, garlic, and celery on a cookie sheet. I add the roasted vegetables of your choice plus chicken scraps to water. Boil and reduce. It is that easy.

This message was brought to you by iceman. Supporting fuck you @balco and fuck you @balco accessories


Hmmmm....

WTF did you do with Iceman??
 
So growing up as a poor father of two, I had to improvise for food. As most of you know, hunting became a past time and a means to survive.

Another helpful trick to those who don’t mind a little extra work. The Split Chicken Breast. The split chicken breast is 1 chicken breast, 1 chicken tenderloin with attached rib and spine meats. It is exactly 1 half of a chicken torso.

75c a Pound at my store today
This is the finish product, separates into breast meat and tenderloin
View attachment 112831

And I separate them into a 4 person family portions

View attachment 112832

I know what you are thinking. Iceman, shut the fuck up. That’s a lot of work to save 50-75c a pound. Once you get good at it, it takes hardly any time. I did all that in 10 minutes.

The best part of this method. Save all your scraps (skins, bones, trimmings) and you make your own chicken stock. This is really the best part.

View attachment 112833

These 3 bags of chicken scraps will make over 2 gallons of The best home made chicken stock you’ve ever had.

I usually roast onions, carrots, garlic, and celery on a cookie sheet. I add the roasted vegetables of your choice plus chicken scraps to water. Boil and reduce. It is that easy.

This message was brought to you by iceman. Supporting fuck you @balco and fuck you @balco accessories

I think it’s time for you to go back on Tren there, Martha Stewart. Or are you more of a Rachel Ray? That sexy raspy voice.
 
I gave up chicken breast a long time ago, when I realized boneless skinless chicken thighs are almost the same amount of calories.

Throw those bad boys in some seasoning and the juice of 3-4 limes, grill them over charcoal and dice them up. Peel, dice, and roast some sweet potatoes tossed in olive oil and cinnamon.

Boom - meal prep complete
 
I gave up chicken breast a long time ago, when I realized boneless skinless chicken thighs are almost the same amount of calories.

Throw those bad boys in some seasoning and the juice of 3-4 limes, grill them over charcoal and dice them up. Peel, dice, and roast some sweet potatoes tossed in olive oil and cinnamon.

Boom - meal prep complete

Depends if I want the fat or not. Actually usually depends on what is on sale lol
 
I gave up chicken breast a long time ago, when I realized boneless skinless chicken thighs are almost the same amount of calories.

Throw those bad boys in some seasoning and the juice of 3-4 limes, grill them over charcoal and dice them up. Peel, dice, and roast some sweet potatoes tossed in olive oil and cinnamon.

Boom - meal prep complete

Seriously—grilled chicken is something I could eat every day the rest of my life and never tire of. And thighs are so much more tolerant of heat (not to mention flavor).
 
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