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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 06-14-2013, 11:41 PM   #1
Smokin' the Bandit
Is lookin for wood to cook with.
Join Date: 02-12-13
Location: Plumas Lake, CA
Default Chicken Breast Sandwiches For A Party

I've been asked to cook for a party and they want chicken breasts for sandwiches. They are providing the meat and said that the breasts are thick. I'm thinking that I will throw them in a brine in the morning, rinse, rub, then cook at 325 to temp. Since they are thick, I think I will slice them up for sandwiches.

What would you do? I usually only cook thighs and not too sure what the best way is for breasts.
[B]Lang 60D Longneck w / Chargrill[/B]
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Old 06-15-2013, 03:15 AM   #2
is one Smokin' Farker

Join Date: 12-15-12
Location: Sydney NSW

The members will probably rubbish me BUT!!!! I love BBQing thighs, Maryland, wings, whole chicken - and I am over the moon over crisp skin. BUT for chicken breast sandwiches brine breast for an hour, wash, vacuum pack and sous vide at 144F(62C) for one & a half to two hours.
When you stop horsing around it is time to fire up the BBQ & Smoker
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