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Old June 9th, 2012, 09:30 PM   #79 (permalink)
olbriar
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I prefer doing split breasts with skin and ribs. My wife bought the boneless skinless breasts thinking she was doing me a favor. I've cooked them before and it's near impossible to grill them to perfection. I watched them like a hawk and pulled them the minute they were hot enough inside.. but they were too dry. I'm going to do thighs next time as suggested earlier. My last child moved out Wed. and she thought she had to have white meat. I'm not that picky.

I'll look for your recommended CLR. I have a Sears and not beyond trying their product but they are not geographically handy from my location.
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