whats your secret

[Frank Dukes]

Nope, the same shit you put on a hot dog and cheeseburger. Good old fashioned yellow mustard. Rub it down then rub with one of the few home made rubs I use. The mustard acts as a good base for the rubs to stick to. And helps create a nice bark.

just like on a good ham.

 

[OffshoreDrilling]

I eat a 5lbs bag of frozen chicken tits every week and have to make them tolerable to reheat without drying out. Like i said earlier, i beat my meat. Get it all a uniform thickness so none of it is over or undercooked. Best thing in the world is brining it to make it nice and moist.I toss a few tablespoons of salt in the bottom of a big ass stainless mixing bowl and fill it half way with hot water to dissolve the salt, add 4ish frozen chicken tits, cover with plastic and put it in the fridge before i leave to work. It really holds the moisture in the chicken after cooking. If I buy fresh chicken, 30-60min is enough time sitting in the brine. I've also found the perfect time and temp combo in my particular oven to get it just right. 350 for exactly 32min gets the internal temp 158-160* every time.


Other than that, no "tricks".

I got some Flavor God seasonings for xmas, and they're amazing. WELL worth the cost.
External Applicants | Argonne National Laboratory

The Everything Garlic, is to die for.

 

[Yaj Yak]

im here for the tits.

 

[Flyn]

You can't go wrong with Lawry's Seasoning Salt on steaks and burgers. I use Lawry's and FGP on steaks and Lawry's, FGP, onion powder and Worcestershire sauce on burgers.

 

[wombat]

I eat a 5lbs bag of frozen chicken tits every week and have to make them tolerable to reheat without drying out. Like i said earlier, i beat my meat. Get it all a uniform thickness so none of it is over or undercooked. Best thing in the world is brining it to make it nice and moist.I toss a few tablespoons of salt in the bottom of a big ass stainless mixing bowl and fill it half way with hot water to dissolve the salt, add 4ish frozen chicken tits, cover with plastic and put it in the fridge before i leave to work. It really holds the moisture in the chicken after cooking. If I buy fresh chicken, 30-60min is enough time sitting in the brine. I've also found the perfect time and temp combo in my particular oven to get it just right. 350 for exactly 32min gets the internal temp 158-160* every time.


Other than that, no "tricks".

I got some Flavor God seasonings for xmas, and they're amazing. WELL worth the cost.

The Everything Garlic, is to die for.

Since I'm back to eating right, we almost exclusively eat chicken...how thick are your breasts (giggity) when you bake them like that?

 

[Frank Dukes]

if im making a big batch of chicken for use later.. shredded is the way to go. boil with chicken stock for 20 minutes then 40 minutes on simmer.. shred it up drain whatevers left of the stock and bam, not dried out chicken for whatever your heart desires.

 

[Bru]

Cosbyander seed. A little more potent than Coriander seed. The ladies love it.

 

[OffshoreDrilling]

Since I'm back to eating right, we almost exclusively eat chicken...how thick are your breasts (giggity) when you bake them like that?

they end up about a finger, finger and a half thick. Just make sure you don't have one massive chicken breast and all the other ones are avg size.

 

[BillyBru]

Salt and pepper. People don't use enough salt.