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Old 02-03-2013, 01:56 PM   #16
LM600
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Join Date: 01-16-11
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I make a marinade of BBQ rub, olive oil and chilli vinegar, whir it all together and marinate the skinless, boneless breasts overnight.

Then I grill them hot'n'fast until just underdone, put them into a covered container (I use a pyrex casserole dish) and into the oven warming drawer until they are done.

always come out VERY moist, good char flavour and some kick a55 au jus to boot :)
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Old 02-03-2013, 11:28 PM   #17
ColdFyre
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Location: Diamond Bar, CA
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thanks LM... and to all who replied. I think I let them brine too long. They were a bit salty but by far the most tender I've had.
I did an injection of some butter, Worcestershire, garlic powder, chicken stock and lemon juice. Gave a light coat of mayo and then cooked 320-340 indirect till they got to 160. Pulled and served after a few min.
These will be great cubed up and tossed in a salad too!
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Old 02-04-2013, 12:00 AM   #18
buccaneer
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Quote:
Originally Posted by ColdFyre View Post
thanks LM... and to all who replied. I think I let them brine too long. They were a bit salty but by far the most tender I've had.
I did an injection of some butter, Worcestershire, garlic powder, chicken stock and lemon juice. Gave a light coat of mayo and then cooked 320-340 indirect till they got to 160. Pulled and served after a few min.
These will be great cubed up and tossed in a salad too!
You brined, and then added garlic powder(sodium) and Worcestershire (sodium) and chicken stock (sodium) and the delicate flavor of chicken breast tasted salty?
Huh.

A guy once told me in a moment of frustration
"Dude, you can lead a person to thought but you cannot make them think"

The journey continues.
Congrats ravens!
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Old 02-04-2013, 12:09 AM   #19
ColdFyre
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Used 1 tsp of garlic powder, unsalted butter and my own non-salted stock. In the end, it was poor scheduling on my end. I needed to put it in the brine this morning, not last night.

In the end though, I learned one thing: not gonna do that again! (it wasn't horrible.... wife and kids ate it up)
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Old 02-06-2013, 07:11 PM   #20
JohnHB
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[QUOTE=buccaneer;2354002]You brined, and then added garlic powder(sodium) and Worcestershire (sodium) and chicken stock (sodium) and the delicate flavor of chicken breast tasted salty?
Huh.


I wholeheartedly agree with my sandgroper brethren. KISS principle is a good code to follow. Maybe then you can eat it as we'll as the wife & kids!!!
John
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