Food porn

[Jiffy]

Spent A lot of time in Aberdeen from k-7th grade. Lived in Frederick. I remember going to the twist cone after swim lessons at the YMCA every summer while we lived there. Dont think I was quite old enough to try and bag an Aberdeen chick though.

Would go sit on 281 and watch the fireworks in Fredrick every 4th. There may or may not have been a few beers involved….

 

[tikkalover]

Baked chicken boobie strips encrusted with spicy bbq potato chips, pasta salad and steamed broccoli and cauliflower with cheese

 

[Skeeter]

Chicken Tits are yucky!! Dry as meat. Drumsticks and thighs is where it’s at!

 

[tikkalover]

Yep. I agree as I'm a thigh guy myself..........but the wife likes chicken titties.

Don't cook the shit out of them there titties and they won't be dry.

 

[Twitch]

Yep. I agree as I'm a thigh guy myself..........but the wife likes chicken titties.

Don't cook the shit out of them there titties and they won't be dry.

I’ll pass on the salmonella

 

[Allen]

I’ll pass on the salmonella

I get it, nobody likes uncooked chicken. Nonetheless, a properly cooked chicken tit is delicious and not dry.

That's coming from someone who has over-cooked aplenty.

 

[Jiffy]

Instant read thermometer.

Better yet….take your pick of the WiFi probes out there. Buy one! Or two.

 

[Twitch]

Instant read thermometer.

Better yet….take your pick of the WiFi probes out there. Buy one! Or two.

Got one. Just made some excellent pulled pork with a pork
butt. Would rather make a steak than go out for one. Not a fan of chicken….ESPECIALLY white meat. Pretty much anyone that’s told me they’d make me a tender moist chicken breast has failed. Chickens are meant for making eggs

 

[LBrandt]

Had some tests done last week and now it turns out I am allergic to Red Meat. F--K me, whats next for this old coot. LB

 

[measure-it]

LB, that's some painful news! Life without red meat won't be fun, but you'll find a way to make the best of it! Fowl & fish ain't too bad!

 

[Jiffy]

Got one. Just made some excellent pulled pork with a pork
butt. Would rather make a steak than go out for one. Not a fan of chicken….ESPECIALLY white meat. Pretty much anyone that’s told me they’d make me a tender moist chicken breast has failed. Chickens are meant for making eggs

225 on pellet grill until 160. Easy peezy and NOT dry! Don’t go to 165!!!!

Haven’t died yet…

Ps: If you really want to live in the edge go to 155……gangster!

 

[Twitch]

Hey everybody gets to march to the beat of their own drum….some people like well done sirloin and “juicy” chicken breasts and some prefer rare/med-rare ribeyes and thighs if they’re forced to eat chicken….grin. ‘Merica

 

[Twitch]

Had some tests done last week and now it turns out I am allergic to Red Meat. F--K me, whats next for this old coot. LB

Damn that sucks

 

[Jiffy]

Had some tests done last week and now it turns out I am allergic to Red Meat. F--K me, whats next for this old coot. LB

Did you get bit by a tick?!

 

[Whisky]

225 on pellet grill until 160. Easy peezy and NOT dry! Don’t go to 165!!!!

Haven’t died yet…

Ps: If you really want to live in the edge go to 155……gangster!

I pull my whole bone in turkey breasts around 150 IT.

I dislike chicken breasts. That said, the best way I've found to cook them is sous vide 140F for around 2 hrs. I do this for leftovers to be used various ways. Its a completely different chicken breast in terms of juiciness and texture compared to any other way of cooking.

 

[Davy Crockett]

I like spicy foods so any sub par meat and chicken gets wrapped in foil and cooked slow with a little olive oil and spices/bbq sauce, it keeps the juices and spices where I want them. Then right before it's time to eat I crank the grill on high and get a good crust of bark on the outside.

 

[wslayer]

Brine chicken breasts overnight. Inject as much as possible.
1 gal water
1/2 cup salt ( non iodine)
1/2 cup brown sugar
1/2 cup white sugar
1 TBLS cure #1
(If need more brine, need to make full batch)
Pat dry chicken with paper towel, no need to rinse. I just black pepper
(already enough salt) before bagging
Sous vide 147° for 4 hrs. GUARANTEED MOIST