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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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Unread 09-13-2013, 01:26 PM   #31
landarc
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BTW, Dominoes was too good for these people, it is ridiculous what pizza costs nowadays Gore. I am sure that is why you have to treat your girls to eating at Japanese steak houses as well.
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Unread 09-13-2013, 01:26 PM   #32
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Beauty!
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Unread 09-13-2013, 01:31 PM   #33
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Never heard of torihamu before, is that the same as free-range or organic chickens?
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Unread 09-13-2013, 01:35 PM   #34
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Torihamu, literally means Chicken Ham in Japanese. When you cure chickens, then roast them, they are like little chicken hams. That is what I am shooting for here, I will be slicing and serving cold on rolls tomorrow.

I tie them like that, one breast turned 180 degrees from the other, it gives me a uniform mass to cook, which means I get more evenly cooked chicken and the thin tapered end of the breast doesn't dry out or get hard. These will slice very evenly, and yield 100% of the meat for slices.
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Unread 09-13-2013, 01:56 PM   #35
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banGin
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Unread 09-13-2013, 02:13 PM   #36
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Quote:
Originally Posted by landarc View Post
Torihamu, literally means Chicken Ham in Japanese. When you cure chickens, then roast them, they are like little chicken hams. That is what I am shooting for here, I will be slicing and serving cold on rolls tomorrow.

I tie them like that, one breast turned 180 degrees from the other, it gives me a uniform mass to cook, which means I get more evenly cooked chicken and the thin tapered end of the breast doesn't dry out or get hard. These will slice very evenly, and yield 100% of the meat for slices.
Brilliant!

Are these whole breasts folded back together, or did you split them into halves first? Guessing whole based on size...but maybe you got some free range godzilla birds...
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Unread 09-13-2013, 02:16 PM   #37
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These are boned breasts from pastured chickens. The chickens are oversized. Each one of these represents a whole breast boned and then tied together. So, seven breasts total
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Unread 09-13-2013, 02:52 PM   #38
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The Angus tri-tips, cooked slowly over 225F fire in the UDS. No searing, internal temperature ranged from 125F to 230F when pulled. They sure do smell good.
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Unread 09-13-2013, 03:11 PM   #39
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I'm hoping you meant 125 to 130...
Looks good!
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Unread 09-13-2013, 03:26 PM   #40
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No, 230F, my UDS has a hot spot
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Unread 09-13-2013, 03:35 PM   #41
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Awesome looking food Bob Staeak and Chicken Boobs- does not get much better That brine sounds interesting
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Unread 09-13-2013, 06:36 PM   #42
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Those fresh tri's look killer(cooked look killer too), and chicken ham... Bro! I am all in
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Unread 09-14-2013, 03:10 AM   #43
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Yup, me too. I see Chicken Ham in my future.
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Unread 09-14-2013, 05:19 AM   #44
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Those tri tips look amazing.....before and after!
I am going to have to try try your chicken boobs marinade, those look great!
Thanks for all the pr0n!
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Unread 09-15-2013, 08:45 PM   #45
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Well, I am back and the pron is to follow. I will just mention, that my BIL's sister has vetoed reimbursing me for the food, so I currently am out a little under $350. She also lied about the availability of the kitchen at 7am, complained about the food being late, and lied about there being no motel room within a 60 mile radius of the family home.

Pron to follow
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Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
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