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  • #31
    Originally posted by Richtee View Post
    Huh. Well, I would not really know. Nor care
    I agree Rich! Ummm, well given the size of a modern production chicken breast and the size of a similar thigh...I'm not surprised. A breast is twice the size.
    Mark
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    "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
    Smoked-Meat Certified Sausage Head!

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    • #32
      Originally posted by Mark R View Post
      I agree Rich! Ummm, well given the size of a modern production chicken breast and the size of a similar thigh...I'm not surprised. A breast is twice the size.
      AhhHA! maybe that's the deal. But hell..you can trim a thigh pretty tight... and it's gotta be close to the numbers a breast has, if done so. And of course,,the thigh is considered "dark" ain't it? that does have SOME flavor I believe. Turkey is a more solid example of the difference between light and dark tho.

      Heck..I like a properly done breast. It's just that they ain't easy to properly do... over a fire anyway.
      In God I trust- All others pay cash...
      Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
      Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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      • #33
        Originally posted by Richtee View Post
        Heck..I like a properly done breast. It's just that they ain't easy to properly do... over a fire anyway.
        She doesn't like it either!
        Mark
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        "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
        Smoked-Meat Certified Sausage Head!

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        • #34
          bump cause I'm making this tomorrow......
          Brian

          Certified Sausage & Pepper Head
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          Weber Genesis
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          • #35
            Originally posted by barkonbutts View Post
            bump cause I'm making this tomorrow......
            Hell yeah Brian!
            Serve it with garlic mashed potatoes...
            And be careful with the heat or your sauce will break...
            Craig
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            • #36
              Originally posted by SMOKE FREAK View Post
              Hell yeah Brian!
              Serve it with garlic mashed potatoes...
              And be careful with the heat or your sauce will break...
              should I double the sauce i'm going to do 6 breast....will that be enough?
              Brian

              Certified Sausage & Pepper Head
              Yoder YS640
              Weber Genesis
              Weber 18.5" Kettle
              Weber Performer
              Misfit # 1899

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              • #37
                Oh yeah...I never have extra sauce and I just do 2 sometimes 4 breasts...

                Since my pics got photo phucked I hope you post results...
                Craig
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                • #38
                  Originally posted by SMOKE FREAK View Post
                  Oh yeah...I never have extra sauce and I just do 2 sometimes 4 breasts...

                  Since my pics got photo phucked I hope you post results...
                  Okay I will do 2.5... I'll post up. We'll see how it goes.. going to do over a wood fire..
                  Brian

                  Certified Sausage & Pepper Head
                  Yoder YS640
                  Weber Genesis
                  Weber 18.5" Kettle
                  Weber Performer
                  Misfit # 1899

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                  • #39
                    looks gre.........never mind..........
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                    it's all good my friend..........

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                    • #40
                      Thanks for the pic update!!! will post mine shortly!
                      Brian

                      Certified Sausage & Pepper Head
                      Yoder YS640
                      Weber Genesis
                      Weber 18.5" Kettle
                      Weber Performer
                      Misfit # 1899

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                      • #41
                        Well I'll be damned...Pictures...

                        I wonder where those came from
                        Craig
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                        • #42
                          Bumped for Zippy
                          Craig
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                          • #43
                            I'll be damned of that don't look delicious!!!

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                            • #44
                              bump cause I love this dish and i'm making it tonight!! so so good!
                              Brian

                              Certified Sausage & Pepper Head
                              Yoder YS640
                              Weber Genesis
                              Weber 18.5" Kettle
                              Weber Performer
                              Misfit # 1899

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                              • #45
                                Sounds good so I need to give a point!
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                                The Old Fat Guy
                                Author of The Old Fat Guy's Guide to Smoking Meat - For Beginners
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