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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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05-15-2013, 10:17 AM | #1 |
Babbling Farker
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
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Grilling skinless boneless chicken breasts
I see comments that guys cannot cook these without turning them into shoe leather
I figured everyone knew how to do this, but apparently not I have been cooking them for many years so I thought I would try to help out since its very simple If the breasts are whole or large, cut them into smaller strips but not too small, maybe 2" You dont have to brine them, I never do Start your grill, I use a Weber OTS, with maybe 3/4 chimney of briqs or lump, doesnt really matter After they are going, dump them in and push them to one side Put the grill grate on and the lid, let the fire settle in Then put your meat on the opposite side, away from the heat after you season however you want. Then just let them cook for about 5 mins, then turn them over, keep doing this and keep your eye on them Its kind of like cooking a steak, you feel the meat to see just when it starts firming up, pushing on it with your tongs or whatever you are using You will see them start to plump up, they are about done. Apply sauce and give it a min or two, then remove If you are not sure they are done, slice one open, it wont hurt anything, they need to be cut anyway you will quickly get the hang of it. Never cook them direct. a few pics, they got consumed before I could take a pic of one cut open
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Michigan Custom 'Que "Serving Those Who Have Served US" Shirley Fabrication Custom Smoker Member Great Lakes BBQ Assn ServSafe Food Handler Certified [URL]https://www.facebook.com/pages/Michigan-Custom-Que/327994370697180?sk=timeline[/URL] Last edited by ButtBurner; 12-24-2015 at 10:44 AM.. |
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05-15-2013, 10:34 AM | #2 |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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Yeah, personally I don't get why these are the bane of so many a griller.
I don't do them often, but like to grill em up once in a while. While I prefer skin on, bone in breasts over the skinless, boneless variety, I still like to grill up several at a time and then slice them for later use in salads, etc. Sometimes we even actually EAT them for dinner right off the grill! I agree.....direct grilling doesn't work well. To me, the secret is watching the internal temp. I pull em off when they hit 145-150. Then they're still nice and juicy. I prefer to not put any sauce on chicken, grilled or smoked. I like to season them liberally and cook em up that way.
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05-15-2013, 10:39 AM | #3 | |
Babbling Farker
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
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Quote:
I have been doing them once a week forever. I would rather do bone in skin on breast halves, sometimes I do one just for me The ones in the pics had Plowboys Yardbird rub and doctored up over the counter sauce
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Michigan Custom 'Que "Serving Those Who Have Served US" Shirley Fabrication Custom Smoker Member Great Lakes BBQ Assn ServSafe Food Handler Certified [URL]https://www.facebook.com/pages/Michigan-Custom-Que/327994370697180?sk=timeline[/URL] |
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05-15-2013, 10:43 AM | #4 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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I do this. Redhot's are STILL always better than mine.
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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05-15-2013, 10:45 AM | #5 | |
is One Chatty Farker
Join Date: 05-09-07
Location: Shreveport, LA
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I used to be one of those victims of couldn't grill chicken but I've since learned. LOL!
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05-15-2013, 10:45 AM | #6 |
On the road to being a farker
Join Date: 02-25-13
Location: Central, IL
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I think the biggest challenge is finding quality meat. Its hard to find chicken that's not old & tough right out of the package. We've been buying our breast meat through Market Day at the kids' school. They're individually vacuum sealed, smaller, and have a more consistent thickness than what you typically find in the store. They're nearly impossible to mess up.
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05-15-2013, 10:50 AM | #7 | |
Babbling Farker
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
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Quote:
I have gotten the Market Day chicken before. I think its overpriced for what you get but its a fundraiser. We do spend probably $70 every month for other Marketday Stuff
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Michigan Custom 'Que "Serving Those Who Have Served US" Shirley Fabrication Custom Smoker Member Great Lakes BBQ Assn ServSafe Food Handler Certified [URL]https://www.facebook.com/pages/Michigan-Custom-Que/327994370697180?sk=timeline[/URL] |
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05-15-2013, 10:50 AM | #8 |
On the road to being a farker
Join Date: 04-25-13
Location: Metro Detroit, MI
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Thermapen all the way for me, pulling early...
I get 5oz skinless/boneless from work in bulk for CHEAP...season and grill. Very rarely will I cook with coal solely for chicken, I'll gas my birds. But If I plan to cook steaks first, burgers, etc., I'll throw 'em on an already hot lump grill.
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05-15-2013, 10:53 AM | #9 | |
Babbling Farker
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
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Quote:
I dont have any gas appliances in my cooking area.
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Michigan Custom 'Que "Serving Those Who Have Served US" Shirley Fabrication Custom Smoker Member Great Lakes BBQ Assn ServSafe Food Handler Certified [URL]https://www.facebook.com/pages/Michigan-Custom-Que/327994370697180?sk=timeline[/URL] |
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05-15-2013, 02:13 PM | #10 |
Knows what a fatty is.
Join Date: 02-06-13
Location: Salisbury, NC
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I don't have to brine to make them good, but I like to. You can put a lot of flavor into a bird by brining it. I have also never had a dry, brined bird. I only brine breast or whole birds. You just have to plan ahead.
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05-15-2013, 04:06 PM | #11 |
Quintessential Chatty Farker
Join Date: 07-08-10
Location: Boyertown, PA
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The only time I've ever used a thermo on BS chicken breast was when I first got my thermapen. It was dry as all get out.
Never again. I just went back to the tried and true method. I cook mine direct over medium to medium high heat. 1/4 turn once to make it pretty then flip it once to finish. Chicken has a grain to it. Take your tongs and grab the breast about 2/3 of the way to the top or thickest part. Pick it up, turn your hand over so that you are trying to break the smooth side and try and break it in half by using the grill grate as leverage. Don't actually break it in half just bend it enough until you can see it would separate if you wanted it to. Just be sure you're trying to break it along the grain of the meat, you'll want to bend it slightly diagonal, not just straight in half. I don't care what anyone tells you about manhandling your meat and pushing out the juices. This method works, and it works every time. Every and I mean every time I make chicken breasts (which is weekly) my wife tells me she can't believe I how good I can cook chicken and how juicy it is. Disclaimer, I'm not a burger smasher either. Just trust me once will ya. On edit: To the OP. I'm not trying to dispute your method. As always there is more than one way to skin a cat. This is just what works for me, so in an effort to help those chicken breast challenged I though I'd throw my method into the discussion. No offense intended.
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05-15-2013, 04:18 PM | #12 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Ooooooooooooo SAUCY!
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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05-15-2013, 04:21 PM | #13 | |
Babbling Farker
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
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Quote:
there is always more than one way, since I know my way, thats what I know LOL I guess my point is that I just can tell if its done by the firmness of the meat, like a steak. I have been cooking chicken like this since I bought my first Kettle In 1977
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05-15-2013, 04:32 PM | #14 |
is one Smokin' Farker
Join Date: 04-20-13
Location: Pleasant Prairie, WI
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I don't think that they are that hard to cook but I will say bone in skin on tastes SOOOOO much better even if you don't eat the skin. Do a side by side for yourself, if you do both correctly you'll still like bone in better hands down!
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05-15-2013, 04:38 PM | #15 |
Babbling Farker
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
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Im not going to disagree with that, but that was not the point of my thread.
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Michigan Custom 'Que "Serving Those Who Have Served US" Shirley Fabrication Custom Smoker Member Great Lakes BBQ Assn ServSafe Food Handler Certified [URL]https://www.facebook.com/pages/Michigan-Custom-Que/327994370697180?sk=timeline[/URL] |
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