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Unread 07-07-2011, 03:54 PM   #16
Bbq Bubba
somebody shut me the fark up.
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Are they 5-6 oz flash froze pre portioned breasts?
More than likely there already brined. Just rub and smoke or grill.
Pitmaster @ Lockharts BBQ
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I cook the best brisket north of Dallas. Get over it.
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Unread 07-08-2011, 05:29 AM   #17
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These are great low-fat meat but have a bad tendency to go dry and stringy with just the slightest bit of overcooking. I've solved this problem by very lightly injecting them with EVOO laced with a touch of garlic, onion and salt. I smoke them for about an hour (hickory or apple) then kick the temp up to 350 to finish -- pull at IT of about 160 and rest, covered, for a few minutes. Seldom use sauce but Obie-Q's rub or Oklahoma Joe's Yardbird makes for great flavor.
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Unread 07-08-2011, 10:37 AM   #18
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This weekend I used a marinade I make for shrimp on chicken breasts - the recipe makes enough for up to 2 lbs. Since chicken doesn't take long to soak it up - I only marinade for 2 hours in the fridge and for shrimp 1 hour and then onto skewers and the grill. Finish with homemade q sauce and both chicken and shrimp are great like this.


3/4 cup of Orange Juice
1/4 cup of lime juice
5 cloves or garlic (minced if mixing by hand)
1 tsp cumin
1 tsp oregano
1 and 1/2 tsp of kosher or sea salt
1/4 tsp of fresh cracked black pepper

I put all the ingredients in a mini-food processor and blend - can also use stick or normal blender or mix by hand if you mince the garlic. By far my favorite as of late - used it 4 times in the last 2 weeks....
Matt - Large BGE & Broil King Gasser - Fastest ORANGE Thermapen in the Universe
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