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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.

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Old 04-12-2013, 09:53 AM   #16
is one Smokin' Farker
Join Date: 04-12-08
Location: Chattanooga TN

I always marinate with olive oil garlic and whatever rub I am using that day. I add either balsamic vinegar or soy sauce to the marinade and it always turns out tasty.
Weber Smokey Mountain "C" Club
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Old 04-12-2013, 10:17 AM   #17
is One Chatty Farker
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Join Date: 08-15-12
Location: Irish Hills, MI

Marinate in creamy Italian dressing for an hour or two, grill direct turning frequently over high heat to internal of 160*. Remove, rest a few minutes, slice on a bias and put in flour tortilla with romaine lettuce and parmesan reggiano cheese. drizzle with a little garlic infused olive oil and roll it up. That's some good eatin!
Okie Joe offset, UDS, Akorn, Weber Kettles, I'm JD.
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Old 04-12-2013, 02:04 PM   #18
is one Smokin' Farker
Join Date: 05-09-11
Location: Moville Iowa

My wife is all about boneless, skinless chicken breasts. I grill them on the BGE at about 300 to 350 deg. internal temp of 160 deg. Always nice and juicy.
BWS Fatboy
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Old 04-12-2013, 04:37 PM   #19
is One Chatty Farker
Join Date: 04-16-12
Location: Trevor,wi

Yep everything above. My wife marinades in a black peppercorn mix for her and the kids, I like mine slathered on open pit sauce. I take the peppercorn leftovers mixed with rice or garlic noddles for lunch the next day
18.5 WSM, Weber genesis,little pig grill,crappy smokin pit pro
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