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Unread 12-10-2013, 09:10 PM   #13
bbqbull
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Join Date: 12-27-05
Location: Mid Michigan
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I used to cook 600 to 700 chicken halves. If you lift the wing and it pops loose is one thing we looked for. Second test was grab the drumstick bone. If it spun easy the bird was done.
I confirmed this by checking the thigh with my thermo pen. All thighs were 190 to 195 internal. The breasts were still moist and we sold out every fall during our little fair.
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