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Unread 04-12-2013, 05:08 AM   #14
benniesdad
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Join Date: 09-26-12
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Quote:
Originally Posted by beteez View Post
I 2nd brining it helps to keep them juicy, ad some garlic oor old bay to ad some flavor.
I'll third (if there is such a thing) brining. They are very bland so all flavor has to be added/created. Direct heat in the 350-400 range. Magic number is 8 minutes total assuming that the tenders are removed. Four minutes on presentation side (or 3 and 2 if you want cross marks), flip and cook until done, which total time is normally right at 8 minutes. I never use a thermometer. I test doneness by touch of the thickest part.
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