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Unread 10-23-2013, 07:39 AM   #19
HankB
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Join Date: 01-16-12
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Quote:
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.

Quote:
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.

Quote:
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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