I am thinking of doing some boneless, skinless chicken thighs sunday, need help with a brine.
Or should I use a rub, or both???
I am also thinking of doing texas-hunters chicken cordon bleu.
That leaves 1 rack empty, hmmmm, cant do that, I'll have to come up with something else to. Maybe another brisket...
Or should I use a rub, or both???
I am also thinking of doing texas-hunters chicken cordon bleu.
That leaves 1 rack empty, hmmmm, cant do that, I'll have to come up with something else to. Maybe another brisket...