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Author Topic: Chicken  (Read 5052 times)

Ted B

  • WKC Ranger
  • Posts: 1482
Chicken
« Reply #15 on: July 14, 2013, 05:15:23 AM »
I only use a therm for large cuts of meat. Low and slow stuff like butts and roasts. Everything else is touch and experience. Some cuts I do so often. I just know where to be with them. I'm a fan of resting as well. Just hard to get the family to wait some times so its not long usually.
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