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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 08-15-2018, 05:53 PM   #16
Free Mr. Tony
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Originally Posted by Smoking Piney View Post
Great looking breast!

Pardon my ignorance, but what purpose are the skewers serving?

My wife has asked for turkey breast now that I have a new slicer. Now, I'm inspired.
I have a nice slicer. I usually let it cool overnight in one piece then slice thin the next day. Pay attention to the grain if you do turkey. The grain runs like chicken breast, but because of the size of turkeys it makes a big difference in the way the slice eats when sliced against the grain. It's opposite of what seems natural on a chicken breast.

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Old 08-15-2018, 05:55 PM   #17
Smoking Piney
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Good to know...thanks!
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Old 08-15-2018, 09:14 PM   #18
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Sweet cook, I’m going to remember the skewers. Your Sumo looks a darn site better then mine.
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