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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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Old 10-22-2013, 08:41 PM   #16
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Join Date: 09-16-13
Location: Palm City, Florida

We are fortunate here to have sour orange.It`s a fruit that is grown from non grafted citrus seeds.I have some shoots coming off my Kafir lime tree with lots of fruit.They are great bases for marinades for chicken and pork.Then there are my Tamarind trees.
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Old 10-22-2013, 08:44 PM   #17
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Location: Pleasanton, Ca

Pull at no more than 150. Let rest in a Cambro or equivalent. The temp will continue to rise up to about 155 or 160. Moist and tender. No complaints!
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Thanks from:--->
Old 10-23-2013, 06:11 AM   #18
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Join Date: 04-08-04
Location: Marianna, FL

Brine is my friend

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Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer.
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Old 10-23-2013, 07:39 AM   #19
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Join Date: 01-16-12
Location: Winfield, IL

Originally Posted by smokeisgood View Post
... When I do skinless boneless breasts, I place them in a gallon size ziplock and pound them with a meat hammer. It flattens them out and changes the consistency somewhat. I then coat them with Yardbird rub and cook them on a piece of foil.
I'd be inclined to use cast iron rather than foil.

Originally Posted by 57borntorun View Post
Scary to think that in certain Asian country's they eat raw thin sliced chicken breast similar to Sashimi.
I was going to say sushi chicken - the other pink meat! But I would have been kidding. The salmonella I believe may be a more recent problem. When I was a kid it was not considered dangerous to eat raw eggs.

Originally Posted by The_Kapn View Post
Brine is my friend
I'm surprised it took so many posts before someone suggested this.

I think the most important thing is to not overcook them.

I wonder if wrapping in bacon would help.
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Old 10-23-2013, 10:17 AM   #20
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Join Date: 06-20-11
Location: Mooresville, NC

I like to rub with a good sweet and spicy rub, like SM Spicy apple, then let the rub rehydrate. Put it on the grill over direct heat for 5-6 minutes, flip,5-6 more minutes and start checking. If you have a very hot fire you may need to switch to indirect to avoid burning.

Pull at 160 and let rest 5-10 minutes. Will be juicy and delicious.
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Old 10-23-2013, 10:20 AM   #21
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Join Date: 02-21-09
Location: Knoxville, TN

+1 on the brine
+1 on pulling them as they hit 155-160f

Are you talking about grilling them or smoking? I prefer to grill chicken breast (BLSL) at about 350-400f on my Egg (direct, no platesetter or anything).
Knoxville, TN
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Old 10-23-2013, 10:24 AM   #22
somebody shut me the fark up.
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Join Date: 07-08-10
Location: Texas

One problem with these cuts of meat are that they are thick on one end, and thin on the other. By the time the thick end is done, the thin end is overdone.

I butterfly mine so they are a uniform thickness. They also cook faster that way, so there is less time for them to dry out.

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Old 10-23-2013, 10:26 AM   #23
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Join Date: 10-07-11
Location: Kansas City, MO

marinate in italian dressing, get the egg up to 400 and put the boobs on. turn 1/4 of a turn after 4 minutes (gives you the nice diamond grill marks), flip cook another 8 minutes, pull rest for 5 minutes enjoy. i grill chicken breast for my wife and I a couple times a week and it is always done and juicy.
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Old 10-23-2013, 06:52 PM   #24
somebody shut me the fark up.
Join Date: 10-23-10
Location: Australia, West Coast

Most overcooked protein on the planet.
Other than that, it's all been said somewhere on this thread.
It seems you never really leave high school....
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