Hey, that's what my father got on Sundays in rural Alabama. The adults and the reverend all got the normal cuts with the reverend getting the best.
That's what I do with my beef. I climb a tree, wait for a cow to walk underneath, jump on it's back, carve out a chunk and swallow it as I'm riding the bull 'cause the cow don't take too kindly of the whole thing. I like my beef charred medium rare with a baked potato with all the trimmings (no bacon bits please) and a glass of a quality red. For desert? Something light, cheesecake and more red. Red before dinner is also acceptable. I've been know to be staggering when I got too my steak. I don't recall eating the cheesecake but it's gone so I'm gonna guess I enjoyed it.
I will occasionally marinate my chicken or pork loin in soy sauce, rice vinegar, and pineapple juice overnight then slow cook it on low for about 4 to 5 hours. If I am going to use the chicken in a stir fry, then I will use Shaoxing wine. That's the Chinese version of rice wine from the region of Shaoxing.
My grandma is from the deep south and she would prepare our dinner with southern cuisine. My favorite was fried chicken breast. Personally, I couldn't enough of it.
The best chicken, bar none, is properly cooked broasted chicken. I've only had properly cooked broasted chicken breast once and that was at the Creeksside restaurant in Seaside, Oregon, near the North end of town in Hwy 101 just before you get to Gearhart. I think they accidentally undercooked it and it was delicious. I've been back there many times hoping I'd taste some of the same but the breast meat was always overcooked. There's another restaurant in Seaside, Big Foot, that also served broasted chicken but their breast meat was always overcooked. Dark meat wasn't bad. They had great fries to go with the chicken and had plenty of Heinz 57 sauce for the fries. Yum
