Brew-B-Q
is one Smokin' Farker
I decided to smoke some chicken breasts this weekend to mix things up a bit, and I helped my wife build her first parsley box. I sliced the chicken breast and put it in the box, with the intention of letting it rest about 20 minutes before sampling. I may have waited 30 minutes, or a bit longer, as I was working on some ribs too. Anyways, when I tried the chicken, it was good, moist, but the bottom tasted like damn parsley. Has anyone experienced this? Granted, it won't sit in a box for that long, but I've never even smelled the parsley. Maybe I just had a real pungent bunch or something. The bottom of the chicken breast didn't have much rub or sauce either, so that could be part of the problem.