Huge Breasts! What do I do with them?
- Thread starter sfbbqguy
- Start date
HeSmellsLikeSmoke
somebody shut me the fark up.
That musta been one huge chicken. I am glad they got that sucker before it got one of us.
I don't have much luck with grilled chicken breasts so I am all eyes here.
I don't have much luck with grilled chicken breasts so I am all eyes here.
bigabyte
somebody shut me the fark up.
I'll wait until this one goes to woodpile.
sfbbqguy
is one Smokin' Farker
I was seriously looking for some suggestions on how to cook/prepare these things.
They're so big that most stuff we do with chicken breasts might be tough. Or, if there's something unique I mihgt be able to do with these because they're soo thick and big.
They're so big that most stuff we do with chicken breasts might be tough. Or, if there's something unique I mihgt be able to do with these because they're soo thick and big.
GridironGriller
Full Fledged Farker
I'd brine them first, for sure!
Crüe-B-Cüe
is Blowin Smoke!
Cut them into strips, dredge them in self rising flour, then in buttermilk, then in the flour again. Fry until golden brown. Serve with mashed potatoes & gravy, macaroni & cheese and cornbread. At least that's what I would do.
T
The Anchorman
Guest
Turn them into cutlets and then make some great chicken parm.
bbqbull
Watching over us.
That was what I was going to suggest.
Ive taken breast and cut them into strips.
Coat them with oil and rolled them in bread crumbs and 20 minutes in a 350 degree oven on a cookie sheet.
My kids devoured them in minutes.
- Joined
- Aug 11, 2003
- Messages
- 12,967
- Reaction score
- 10,609
- Points
- 113
- Age
- 34
Did this exact thing Sunday night.
Or I use them other times for kabobs or chicken chili.
I get these all the time, and are too big for me to get the middle done, without drying out the outside (on the grill or smoker)
They can be baked whole or fried, but I prefer strips like Crue suggests.
I've also halved them and done the Shake/Bake thing on a swim night. Will feed 4 people
Good luck
B
Barbarian
Guest
I think I would rub them real good to start with.
One with jerk and the other with cherry.
Then put em on the drum and smoke em.
One with jerk and the other with cherry.
Then put em on the drum and smoke em.
- Joined
- Jan 14, 2006
- Messages
- 12,734
- Reaction score
- 15,623
- Points
- 113
- Location
- At home on the range in Wyoming
Those are some nice ones.....How about pounding them out, adding some kind of filling, roll & tie, then grill? If I add meat like sausage, I cook it first. Ham or salami slices are good in there as well as any cheese or veggies.
J
JP
Guest
Massage them real nice like. Veeeery Niiiiiiice!
bigabyte
somebody shut me the fark up.
Strips are good, but I would also consider brining if you would prefer to keep them whole.
Bbq Bubba
somebody shut me the fark up.
sfbbqguy
is one Smokin' Farker
Thanks for all the suggestions.
Not sure exactly what I'll do but these are all great!
Will certainly post some pron of what ever I end up doing.
Thanks!
Not sure exactly what I'll do but these are all great!
Will certainly post some pron of what ever I end up doing.
Thanks!
Arlin_MacRae
somebody shut me the fark up.
I'd add a step to C-B-C's recipe and smoke them lightly for 45 minutes or so after buttermilking them, then re-buttermilk them, dredge in flour, and fry them. Got that out of Smoke and Spice and it's farking GOOD.
Crüe-B-Cüe
is Blowin Smoke!
I'll have to try that. Also use non-fat buttermilk if you can find it. I have one local grocery store that carries it. Way better flavor for chicken than regular.
Arlin_MacRae
somebody shut me the fark up.
I'll try it!
igolf2
is one Smokin' Farker
Brine - for sure, then inject (chicken broth works) then fav. rub - then smoke (apple,cherry, pecan wood) - just did 8 lbs. of skinless/boneless over the weekend to vac/freeze - wonderful juicey smokey
biffleg
is Blowin Smoke!
I'll wait until this one goes to woodpile.
Okay ... I'll say it: "Motorboat" :biggrin:
