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thanks everyone for the input! gonna marinade in teryaki then grid direct at 350. hope they turn out! masters coverage starts soon,beer time!! thanks again!
Soak in allegro hot and spicy for 2 hrs and cook raised direct till 185 internal temp. Brush with bone sucking sauce or blues hog 15 min before you take them off.
The next time you do chicken try this home made Italian dressing, it's better than any bottle stuff I've tried.
Home made Italian dressing for marinating chicken.
jeroldharter said:Am I the only one who takes dark meat to 195? I think lower temps are a bit under done and chewy. When I get the temps up higher, especially finishing with FTC, the meat falls off the bone.
Am I the only one who takes dark meat to 195?