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Tonight's Boneless Skinless

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.


  • Dyal_SCDyal_SC Posts: 4,729
    Looks and sounds outstanding! Never seen a finishing dunk like that before, but it makes sense!
  • beteezbeteez Posts: 504
    After searing on the griddle & move to direct I dunked them every few minutes. From Adam Perry Lang he does it in several recipes.
  • 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
  • beteezbeteez Posts: 504
    Round 400 both
  • beteezbeteez Posts: 504
    BBQ 25 by Adam Perry Lang id full of great techniques & is very eggcentric.
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