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from Rancho too, now living in Lake Elsinore
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Just tried a new applewood dry rub. I heat up the cast iron on medium-high, spray with Pam, then toss on the rubbed chicken and sear each side. Then cover, lower the heat to med-low and let it finish cooking to an internal temp of around 150-155 (I think 165 is the recommended temp for killing salmonella, but if you wait…
