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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 02-02-2013, 10:38 PM   #1
ColdFyre
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Default Tips for bonelss skinless chicken breast... sans bacon wrap

1st off, I have confession... I don't eat pork (//ducks incoming insults!//). It's a religious thing. Anyhow, I've read about how wrapping the chicken breasts in bacon really helps the outer part of the meat from getting leathery.

As stated above, that's not an option for me. I've heard mayo, baste, spray,etc. Any tips?

Gonna do 'em in a OTG with some apple or mesquite, I've not decided yet. I plan on soaking in a brine tonight and then reverse sear tomorrow. Smoke low till 150 internal then crank it over high heat until 165.
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Unread 02-02-2013, 10:44 PM   #2
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Maybe you can bard it with beef fat if that's an option for you? Not sure if anyone has ever done that or if the flavor would pair ok.....
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Unread 02-02-2013, 10:51 PM   #3
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I guess we can't suggest caul. I would forget breast & use thighs- they hold moisture better. Another way is forget BBQ & sous vide at 145F.
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Unread 02-02-2013, 10:58 PM   #4
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Pull at 155 and let carryover heat finish em.Cook indirect.smear whatever you like on em.chicken only tastes like whatever you brine it in or smear on it anyway.That is why it is so popular.It has no taste.Donot believe me???? Boil a breast Ina pot of plain water and tell me it ain't so.
You could always foil/envelope in parchment paper with some liquid and aromatics til done.En papiloate?(sp),so to speak.no drying out for sure.
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Unread 02-02-2013, 11:06 PM   #5
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Quote:
Originally Posted by JohnHB View Post
I would forget breast & use thighs- they hold moisture better.
I usually use thighs... I really don't like white meat at all. I've rarely had it (or been able to cook it) nice and juicy.
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Unread 02-02-2013, 11:44 PM   #6
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Brine, butterfly, pound lightly and cook quick.
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Unread 02-03-2013, 12:12 AM   #7
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Just don't over cook and you'll be fine.
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Unread 02-03-2013, 12:12 AM   #8
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when i cook breast(bought boneless) i cook it fast. a little crispy on the outside and juicy in the middle. i dont cook breast slow at all
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Unread 02-03-2013, 12:17 AM   #9
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Don't over cook it, it will be nice and moist.

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Unread 02-03-2013, 01:04 PM   #10
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Why the big production?

Throw them on the grill for 10 min.....done.
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Unread 02-03-2013, 01:09 PM   #11
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Brining is a good start, another way to help moisture is injecting with butter.

But if you cook till 155 internal temp and then let it rest, it will carry over to 160 and still be nice and moist.

for tough leathery outside, cook it quick so the outside doesn't dry out.
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Unread 02-03-2013, 01:21 PM   #12
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Quote:
Originally Posted by Motley Q View Post
Why the big production?

Throw them on the grill for 10 min.....done.
Good question! Guess I just want to see if I can do it. I'd love to be able to have a nice smoked chicken breast. Like I said earlier, I'm not a big fan of 'em (regardless how they are cooked). The wife likes 'em and I'd like to be able to make them edible for me too. :)
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Unread 02-03-2013, 01:33 PM   #13
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Would you smoke a prime steak?
You see my point?
You can do it, but it is a very unwise thing to do because the ingredient is unmatched to the style.
Smoke a whole skin on chicken so it has some built in fat protection.
Marinate the breast in olive oil with lemon pepper and ta herb of your choice and grill it hot on the OTG, over apple wood if you like.
For desert do vanilla ice cream on skewers like kebabs
did I go too far?
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Unread 02-03-2013, 01:39 PM   #14
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Good point... at some point practicality has to outweigh desire :)

But the ice cream skewers sound pretty good :)
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Unread 02-03-2013, 01:50 PM   #15
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Quote:
Originally Posted by ColdFyre View Post
Good point... at some point practicality has to outweigh desire :)

But the ice cream skewers sound pretty good :)


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