Originally posted by Richtee
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Still workin on my "Chicken Bryan"...
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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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Originally posted by Mark R View PostI 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.
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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Originally posted by Richtee View PostHeck..I like a properly done breast. It's just that they ain't easy to properly do... over a fire anyway.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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Originally posted by SMOKE FREAK View PostHell yeah Brian!
Serve it with garlic mashed potatoes...
And be careful with the heat or your sauce will break...Brian
Certified Sausage & Pepper Head
Yoder YS640
Weber Genesis
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Misfit # 1899
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Originally posted by SMOKE FREAK View PostOh 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...Brian
Certified Sausage & Pepper Head
Yoder YS640
Weber Genesis
Weber 18.5" Kettle
Weber Performer
Misfit # 1899
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Sounds good so I need to give a point!sigpic
The Old Fat Guy
Author of The Old Fat Guy's Guide to Smoking Meat - For Beginners
Star of You Can Make It on ShawTV Kootenays
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