- Aug 6, 2007
- 30
- 10
Tried a new flavor for chichen. Bought 10# of bone in breast for the weekend. Ended up being 6 full breasts. Marinated 3 in Italian dressing like I have in the past and did 3 in a raspberry pecan vinegarette. Marinated both for 8 hours and put them on the cooker. Cooked for about 1 3/4 hours basting with dressing I reserved for this. Pulled off when internal temp was 165. Covered with foil and let rest for 1/2 hour. Both turned out turned out great. The raspberry pecan were a bigger hit with the family than the regular Italian dressing. Skin on was crispy and had a unique raspberry color. Tasted fantastic. Wife thinks maybe inject the raspberry next time as well. She has a new favorite now. Not bad for an experiment.
Charles
Charles