Thread: Yardbird totals
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Unread 10-29-2013, 10:56 AM   #4
luke duke
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Quote:
Originally Posted by toys4dlr View Post
Hey Wes,

I'm just posting a question, why going through all the work parting the birds??

We actually do Smoked and pulled Chicken for our events and I use skinless boneless leg meat. Ends the I like white meat vs dark meat issues. And I get a 70% yield from the raw product.

No real advice here, I take the per piece items out of play and then I figure 3 people per lb. Some will put it on a biun others on the plate.

Works for us pretty well.

Best of luck buddy

David
Do you cook boneless ribs too?
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