ok... 8-[
Bruce B said:I hate to admit it Greg, but Larry is making sense, those juices will be cooked way longer then they ever would be if they stayed in the chicken.
I hate when that happens.
I still wouldn't do it, but that's just me.
Pigs On The Wing BBQ said:Chicken-180F, Pork 160F USDA recommended temps to kill all bacteria. My.2 cents.
The Missing Link said:Looks good as usual larry! what can you do with pulled chicken I know i'm asking a loaded question but i don't know?