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Old 10-23-2013, 07:39 AM   #19
is One Chatty Farker
Join Date: 01-16-12
Location: Winfield, IL

Originally Posted by smokeisgood View Post
... When I do skinless boneless breasts, I place them in a gallon size ziplock and pound them with a meat hammer. It flattens them out and changes the consistency somewhat. I then coat them with Yardbird rub and cook them on a piece of foil.
I'd be inclined to use cast iron rather than foil.

Originally Posted by 57borntorun View Post
Scary to think that in certain Asian country's they eat raw thin sliced chicken breast similar to Sashimi.
I was going to say sushi chicken - the other pink meat! But I would have been kidding. The salmonella I believe may be a more recent problem. When I was a kid it was not considered dangerous to eat raw eggs.

Originally Posted by The_Kapn View Post
Brine is my friend
I'm surprised it took so many posts before someone suggested this.

I think the most important thing is to not overcook them.

I wonder if wrapping in bacon would help.
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