Jan 15, 2007 #1 Bill The Grill Guy Master Chef Joined Jan 17, 2005 Messages 5,454 Little blurry Mike but at least there are pics. Nice job.
Jan 15, 2007 #2 Puff1 Chef Extraordinaire Joined Feb 3, 2006 Messages 12,331 Location Warren, Mi. Looks good Mike. Why the net, just curious
Jan 15, 2007 #3 BigGQ Sous Chef Joined Sep 18, 2005 Messages 599 Location Columbia, SC Is that a hair net on that breast?
Jan 16, 2007 #4 Nick Prochilo Chef Extraordinaire Joined Jan 4, 2005 Messages 16,367 Location Long Island, N.Y. I saw a netted breast once. Man that just doesn't sound rightWhat's up with that?
Jan 16, 2007 #5 C camp_cookie Senior Cook Joined Jan 3, 2007 Messages 173 Location Northeast Georgia What brand turkey did you use, and what was it's weight? I'm planning on doing a Honeysuckle White 4.75 pound boneless breast this weekend.
What brand turkey did you use, and what was it's weight? I'm planning on doing a Honeysuckle White 4.75 pound boneless breast this weekend.
Jan 16, 2007 #6 wittdog Master Chef Joined Apr 8, 2006 Messages 9,860 Location West Seneca NY The net is for cosmetic reasons..like Larrys girdle....keeps it all together..
Jan 16, 2007 #7 BigGQ Sous Chef Joined Sep 18, 2005 Messages 599 Location Columbia, SC :ROFL Sorry Larry, it is kinda funny.
Jan 16, 2007 #8 OP OP Bill The Grill Guy Master Chef Joined Jan 17, 2005 Messages 5,454 Now that funny!
Feb 1, 2007 #9 C Captain Morgan Chef Extraordinaire Joined Jan 18, 2005 Messages 14,162 Location Myrtle Beach I keep nets around the house for when Larry visits. Where'd you get the tangerine pepper?
Feb 1, 2007 #10 Cliff H. Master Chef Joined Mar 18, 2006 Messages 6,143 Location Jonesboro, Arkansas Did the breast turn out moist ? It looks like they have the skin removed in the pic.