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The Egg never ceases to amaze me

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Sundown
Sundown Posts: 2,980
edited November -1 in EggHead Forum
Just took two Bell & Evans chicken breasts (bone in) off the Egg and they are perfectly cooked like always.

I'll never forget the first chicken breasts I did back in 1998.

My wife and I both thought they weren't done because they were so moist. I even put them back on the Egg for a few extra minutes just to be sure and they were still as moist as could be. Internal meat temp was almost 190º!! :laugh:

We've learned a lot since and most of it from this forum and the EggFests we've been to and, I'm still learning.

Damn we are a lucky bunch of people.
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