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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 04-11-2013, 03:47 PM   #1
Fatalis
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Default Got some Boneless skinless breast

What temp do I fast cook these at? I was going to use a little cherry wood and cover the breasts in yardbird, not sure what else to do?
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Unread 04-11-2013, 03:51 PM   #2
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Quote:
Originally Posted by Fatalis View Post
What temp do I fast cook these at? I was going to use a little cherry wood and cover the breasts in yardbird, not sure what else to do?
I have a picky 17 year old daughter that won't eat the legs or thighs.. or yardbird for that matter. So I have experience in these matters!

You just grill 'em like burgers. If you have an hour or so before you cook them brining them helps a lot, then make sure you give them a few minutes rest before serving.
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Unread 04-11-2013, 03:59 PM   #3
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Originally Posted by TheKomoman View Post
I have a picky 17 year old daughter that won't eat the legs or thighs.. or yardbird for that matter. So I have experience in these matters!

You just grill 'em like burgers. If you have an hour or so before you cook them brining them helps a lot, then make sure you give them a few minutes rest before serving.

Any ideas at temp?
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Unread 04-11-2013, 04:01 PM   #4
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Would Say around 300-350..
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Unread 04-11-2013, 06:56 PM   #5
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I usually cook them at 350-375* for 20-25 minutes (until internal is 160/165*) flipping every 5 minutes. Direct heat.

If you cook indirect just flip them once halfway thru.
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Unread 04-11-2013, 07:00 PM   #6
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I agree with grilling them like a burger, hot and fast over direct heat. I usually coat them in olive oil, season them up, then put them on the grill at about 450* for 4 minutes per side. Comes out perfect every time.
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Unread 04-11-2013, 07:01 PM   #7
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Quote:
Originally Posted by TheKomoman View Post
I have a picky 17 year old daughter that won't eat the legs or thighs.. or yardbird for that matter. So I have experience in these matters!

You just grill 'em like burgers. If you have an hour or so before you cook them brining them helps a lot, then make sure you give them a few minutes rest before serving.
Agreed.
High heat 375-450 and do them fast and get them off in 8 minutes total, or they dry out.
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Unread 04-11-2013, 07:02 PM   #8
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Quote:
Originally Posted by BBQ PD View Post
I agree with grilling them like a burger, hot and fast over direct heat. I usually coat them in olive oil, season them up, then put them on the grill at about 450* for 4 minutes per side. Comes out perfect every time.
we typed at the same time, next time lemme know
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Unread 04-11-2013, 07:34 PM   #9
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boneless, no skin, I prefer the microwave at high heat 1.5 minutes. served in a hotdog bun. Yummy!
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Unread 04-11-2013, 07:43 PM   #10
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You need to cook breasts as quickly as possible. I butterfly mine before cooking to give them an even thickness, and make them cook faster. The even thickness keeps you from having them done right in the middle, and overcooked on the ends.

300 to 350 is good.

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Unread 04-11-2013, 09:28 PM   #11
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I'm with CD on butter flying them. Cooks even and quickly. Use a thermo and don't go over 160 and you will produce a great product.
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Unread 04-12-2013, 12:28 AM   #12
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Quote:
Originally Posted by buccaneer View Post
we typed at the same time, next time lemme know
I just think it's great minds think alike .
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Unread 04-12-2013, 01:08 AM   #13
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I 2nd brining it helps to keep them juicy, ad some garlic oor old bay to ad some flavor.
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Unread 04-12-2013, 05:08 AM   #14
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Quote:
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I 2nd brining it helps to keep them juicy, ad some garlic oor old bay to ad some flavor.
I'll third (if there is such a thing) brining. They are very bland so all flavor has to be added/created. Direct heat in the 350-400 range. Magic number is 8 minutes total assuming that the tenders are removed. Four minutes on presentation side (or 3 and 2 if you want cross marks), flip and cook until done, which total time is normally right at 8 minutes. I never use a thermometer. I test doneness by touch of the thickest part.
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Unread 04-12-2013, 09:42 AM   #15
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Quote:
Originally Posted by Johnny_Crunch View Post
I'm with CD on butter flying them. Cooks even and quickly. Use a thermo and don't go over 160 and you will produce a great product.
me thinks a bacon weave would also work
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