how to get the ultimate texture on chicken breast feat. @GugaFoods #bbqshorts

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About the Author: Yvette Cook

16 Comments

  1. Why I never take poultry to 165, just follow USDA guidelines and hold it for the recommended amount of time.

    1. 165 just guarantees that there is 0% chance of bacteria surviving but it is overkill. I dont push it too far, I pull mine off at 158-160 and they always turn out very well.

  2. @ุนุจุฏุงู„ู„ู‡ุงู„ุญู…ูˆุฏ-ุฐ6ู‡ says:

    ๐Ÿปโ€โ„๏ธ

  3. Two YouTube cooking giants talking food together it donโ€™t get much better than that !

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