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The Other White Meat

HalfSmoked

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The other day I did a post Something Plain and Simple. It was done with pork tender lion ( a couple weeks before I did it with pork chops)So I thought this would be great on chicken Too. So here goes.

The line up

IMG_0847.jpg


The dry marinade mixed.

IMG_0848.jpg


The boneless skinless chicken breast. These things were huge.

IMG_0849.jpg


Rubbed and in zip bag and in the fridge for couple hours.

IMG_0850.jpg


Mistake made I cut them to thick Should have been thinner.

IMG_0851.jpg


Finished
They were to thick and started to get dry before IT was safe. Lesson learned but they were still very tasty.
Sorry no plated view.
Thanks for looking.

Warren
 

gmc2003

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Looks real tasty Warren. Nicely done.

Point for sure
Chris
 

HalfSmoked

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Thanks for the like Chris it is appreciated.

Warren
 

JLeonard

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Looks good to me. Hard to get them breast right when they are thick like that. But when you do.....Oh man!
Jim
 

HalfSmoked

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Thanks guys for all the likes they are appreciated.

Warren
 

GATOR240

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They look pretty fine from my little corner of the world.
 

Bearcarver

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Looks Great, from the Den, Warren!!
Hard to figure those Big Breasts!
Next time they'll be perfect!!
Like.

Bear
 

SmokinAl

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If you have a SV circulator, it makes the best boneless skinless chicken breasts I have ever had. Add seasonings, & SV at 132 for 3 hours. We like Montreal chicken seasoning, butter & lemon slices in the bag. You can also put a bunch of fresh herbs in there. Judy always comes in with a bundle of them from our herb garden.
Al
 

MJB05615

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Looks great Warren. I always end up overcooking those thick ones. We splitting them before cooking, or using tenderloins. My wife likes to make Chicken Parm, and for that she only uses "Thin" labeled Breasts. Much easier to cook, etc. Those are too thin for the grill, but for anything in the oven or fried, they're just right.
Thanks for sharing.
 

HalfSmoked

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Thanks for the like Denny it is appreciated.

Warren
 

HalfSmoked

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Thanks for the like Bear.

For sure don't always turn out as planed.

Warren
 

HalfSmoked

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Looks great Warren. I always end up overcooking those thick ones. We splitting them before cooking, or using tenderloins. My wife likes to make Chicken Parm, and for that she only uses "Thin" labeled Breasts. Much easier to cook, etc. Those are too thin for the grill, but for anything in the oven or fried, they're just right.
Thanks for sharing.
Thanks for the like it is appreciated.

We bought a 40lb box from local butcher and they are huge.

Warren
 

smokerjim

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Looks pretty darn good from here Warren
 

HalfSmoked

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Thanks for the smokerjim it is appreciated.

Warren
 

tallbm

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They looked good!

I get really big boneless skinless breast down the street and when I grill em I just cut them into thinner trips and season and grill and they are never dry.
If i want to do whole breast i always brine them at least 12 hours and the same with whole birds.

Live and learn :)
 

pc farmer

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Looks good from here Warren.
 

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