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 Post subject: Bacon wrapped breast
PostPosted: March 31st, 2015, 9:07 pm 
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Today while sitting at work I decided to try some thing new, at least for me :mrgreen: I bought a pack of bone less skinless chicken breast, and since there's no skin to protect the meat from drying out, I wrapped the breast with bacon, well except that one piece :mrgreen: ..I marinated them in Italian dressing for about 1.5 hrs, wrapped the breast in bacon, sprinkled on some Plow Boys and tossed in my cooker at 325-F. I don't know why I set my temp to that, but I did! lol Any way I cooked the thing up to an internal temp of 175-180, I didn't want to wait :mrgreen: They tasted great, next time I'll sprinkle my rub on the chicken before I wrap with bacon, I think it'll give the meat a little more flavor, Oh another thing I should of done, pinned the bacon with tooth picks before cooking, oh well next time.
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 Post subject: Re: Bacon wrapped breast
PostPosted: March 31st, 2015, 9:27 pm 
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Looks great to me. Bacon makes everything better. ;)

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 Post subject: Re: Bacon wrapped breast
PostPosted: April 1st, 2015, 5:47 am 
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Great idea. I bet the chicken tasted great. Thanks for posting.

Eric

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 Post subject: Re: Bacon wrapped breast
PostPosted: April 1st, 2015, 5:47 am 
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Great job and mouth watering pictures. Thank you

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 Post subject: Re: Bacon wrapped breast
PostPosted: April 1st, 2015, 12:09 pm 
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BACON!!!!!!!!!!!!!!!!!!!!!! So 180 huh? So I have actually been cooking my chicken to <165 and finding it very juicy. I know this may be somewhat controversial to some, but here's the FDA food safety table:

Minimum Pasteurization Times For Selected Meat Temperatures*

Chicken & Turkey With 12% Fat
136°F (57.8°C) 82 minutes
140 (60.0) 35 minutes
145 (62.8) 14 minutes
150 (65.6) 5 minutes
152 (66.7) 3 minutes
154 (67.8) 2 minutes
156 (68.9) 1 minutes
158 (70.0) 41 seconds
160 (71.1) 27 seconds
162 (72.2) 18 seconds
164 (73.3) 12 seconds
166 (74.4) 0 seconds

So while for the masses they say cook chicken to 165 to be safe, as long as you have a thermapen and know how long you've been at a temp you can still ensure safe meat. Pulling chicken breasts off the grill in the 150's have resulted in some major major juicy chicken boobs.

If you are interested in here is the FDA paper on why they landed on 165. http://www.fsis.usda.gov/wps/wcm/connect/3d12ab56-2ee9-44ad-89ab-22c83ad6f8d1/NACMCF_JFP_Manuscript_06-340.pdf?MOD=AJPERES

Here's the report on time and temp for poultry etc: http://www.aamp.com/documents/Time-TemperatureTablesforPoultry.pdf

-Kevin

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 Post subject: Re: Bacon wrapped breast
PostPosted: April 1st, 2015, 12:44 pm 
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I'd also add that I have yet to, but planning on a future cook, do the Markcp method of pulled chicken breasts where he takes them 200'. So it all depends I guess.

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 Post subject: Re: Bacon wrapped breast
PostPosted: April 1st, 2015, 4:15 pm 
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Got to love bacon wrapped chicken lol.. Keide thanks for the info, I think I was shooting for 175-F internal temp, but I got wrapped up on computer :lol: With bacon wrapped around the boneless & skinless chicken, I wanted to see a nice Crispy brown looking bacon on the outside, like my pic lol...I'll try these combo's again, next time I'll take my pics with camera lol

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 Post subject: Re: Bacon wrapped breast
PostPosted: April 4th, 2015, 7:45 pm 
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Gotta try this one thanks for sharing

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 Post subject: Re: Bacon wrapped breast
PostPosted: April 14th, 2015, 6:46 pm 
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looks great dude and I do a similar thing like this make bit size pieces and with my secret spice ..

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