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If the temperature is what it is supposed to be at, I don't see the problem. We'll do it different though, with brining and such. Thanks for the heads up.

A couple Thanksgivings ago, we ended up cooking our turkey, can't recall the weight, overnight at about 125-175 degrees. We thought that the low temp would keep the meat from drying out. Boy were we right. It was perfect. Moist, hot, just perfect. However, after the fact, my wife picked up...

I'm not sure what brining is. I'll look it up. As far as chicken supply, I get mine from Costco. The big Purdue bag with individual wrapped breasts. It is cheap and always a good size. The chicken itself is always tasteful, my problem was just what I was putting on was no good. Lots of...

All the chicken I cook is boneless breasts, probably 2-4 halves. I don't like chicken skin and it really is too fatty for my want. I'd rather go nuts with the ice cream and brownies than chicken skin, unless we're doing battered fried chicken. I'll definitely try the overnight technique...

Everything I use is from the little little plastic containers you find at the store. Lawrys, McCormick, or w/e is there. None of them has been sitting around or open to the air. More I guess is the answer, though I just thought I was already going a bit heavy. Seems like spicing up some...

Thanks for the tips. It certainly seems like when I do get flavor, it is just on the outside. It doesn't ever seem to be quality like at good restaurant with the flavor through out the meat. I'll try to do a bit more prep.

Sorry about that, a sub- sub- forum. Let's say chicken breasts that I'll grill. Once thawed, usually while wrapped in lukewarm water, I'll take them out rinse them, dry them off with some paper towels. Then I'll lightly rub them with some olive oil to keep them from sticking and getting the...

First post here, nice to see so many good topics on the forums so far. I hope I got an okay section for this topic since it is really general. I'm always having a hard time getting my food to have additional flavor. It doesn't seem to matter whether it is a steak, chicken, or a pasta, I can...