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Old 06-15-2013, 02:15 AM   #2
is one Smokin' Farker

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Join Date: 12-14-12
Location: Sydney NSW

The members will probably rubbish me BUT!!!! I love BBQing thighs, Maryland, wings, whole chicken - and I am over the moon over crisp skin. BUT for chicken breast sandwiches brine breast for an hour, wash, vacuum pack and sous vide at 144F(62C) for one & a half to two hours.
When you stop horsing around it is time to fire up the BBQ & Smoker
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