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Unread 10-22-2013, 06:47 PM   #11
smokeisgood
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Join Date: 03-19-12
Location: Louisville,Ky
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Having suffered through Salmonella once (thank you L J Silvers) I don't play around with getting chicken just across the finish line, I want it done. When I do skinless boneless breasts, I place them in a gallon size ziplock and pound them with a meat hammer. It flattens them out and changes the consistency somewhat. I then coat them with Yardbird rub and cook them on a piece of foil (yeah yeah I know, but it lets the chicken get good and done without drying out the outside....
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"Long Ashes Competition BBQ Team" cooking on a Pitmaker Long Rifle Sniper
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