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Unread 07-20-2009, 09:02 AM   #9
Mad Max
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Quote:
Originally Posted by mranum View Post
Well I know since no pics it must not have happened but in my mind.....they came out kinda tough. Too long on the fire. Indirect till 160 then seared the bacon direct. I know better next time.
I use Tender Quick to tenderize the chicken breast, for about 4 hours, prior to assembling and cooking or if I have time, I brine overnight. The stuffing also helps keep it moist and juicy.
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