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More boring chicken, but I like it.
epcotisbest
Posts: 2,176
Today's dark meat chicken, grilled indirect at 370 to internal temp of 170. Used olive oil, Weber Kickin' Chicken and Weber Low-Salt Chicken seasonings.
Boring, but tasty. Will chop these up as a salad topper for a few lunches during the week.
Boring, but tasty. Will chop these up as a salad topper for a few lunches during the week.
Comments
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Nice looking cook, I'd eat that all week for lunchNorthern New Jersey
XL - Woo2, AR L (2) - Woo, PS Woo MM (2) - Woo MINI
Check out https://www.grillingwithpapaj.com for some fun and more Grilling with Papa (incase you haven't gotten enough of me)
Also, check out my YouTube Page
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That looks like a great way to start the week.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Nothing boring about that! Looks tasty.
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Nothing wrong with boring! Love it!Southlake, TX and Cowhouse Creek - King, TX. 2 Large, 1 Small and a lot of Eggcessories.
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Nothing boring about chicken! I did one too yesterday, just to have around as leftover lunch meat for the week:
Large BGE -- New Jersey -
That looks fantastic!
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Chicken thighs are the bomb. Looks great!
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Yum!!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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Nothing boring there. I smoke at least 4-8 thighs a weekLarge BGE, Adjustable Rig, Small BGE, 2 BBQ Guru's, 18" WSM, Rockwood, Stage 3 Roush Mustang and a hot wife...
Las Vegas, Nevada!
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