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Tonight's Boneless Skinless
beteez
Posts: 548
Brined 3 boneless skinless chicken breasts then seared on a griddle then finished direct dunking in a pan of evoo, butter, honey, lemon zest , garlic & onion. Ended up nice & juicy with a flavorful crust.
Comments
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Looks and sounds outstanding! Never seen a finishing dunk like that before, but it makes sense!
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After searing on the griddle & move to direct I dunked them every few minutes. From Adam Perry Lang he does it in several recipes.
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That looks tasty! What was your egg temp? Both searing and direct. Great technique, opens up a whole new strategy.Very nice.Flowery Branch, GA LBGE
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Round 400 both
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BBQ 25 by Adam Perry Lang id full of great techniques & is very eggcentric.
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