Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
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. |
|
Thread Tools |
02-02-2013, 10:38 PM | #1 |
On the road to being a farker
Join Date: 09-03-12
Location: Diamond Bar, CA
|
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. |
|
02-02-2013, 10:44 PM | #2 |
Quintessential Chatty Farker
Join Date: 04-28-12
Location: Wis-con-sin
|
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.....
__________________
Kettleheads Anonymous Charter Member |
|
02-02-2013, 10:51 PM | #3 |
is one Smokin' Farker
Join Date: 12-14-12
Location: Sydney NSW
|
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.
John
__________________
John When you stop horsing around it is time to fire up the BBQ & Smoker |
|
02-02-2013, 10:58 PM | #4 |
Quintessential Chatty Farker
Join Date: 12-31-09
Location: Hernando,MS
|
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. |
|
02-02-2013, 11:06 PM | #5 |
On the road to being a farker
Join Date: 09-03-12
Location: Diamond Bar, CA
|
|
|
Thanks from:---> |
02-02-2013, 11:44 PM | #6 |
Babbling Farker
Join Date: 08-30-09
Location: Nashville, TN
|
Brine, butterfly, pound lightly and cook quick.
__________________
[COLOR=RoyalBlue][SIZE=3]Dave [/SIZE][/COLOR] [COLOR=Gray]22.5 WSM 22.5 OTS Weber kettle Smokey Joe (RIP) a dorky little headlamp[/COLOR] |
|
02-03-2013, 12:12 AM | #7 |
Babbling Farker
Join Date: 11-18-10
Location: USA
Name/Nickname : Rick
|
Just don't over cook and you'll be fine.
__________________
Rick |
|
02-03-2013, 12:12 AM | #8 |
is One Chatty Farker
Join Date: 07-01-12
Location: Fredericksburg, VA
|
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
__________________
[B][I][COLOR=black]*A Texan transplant*[/COLOR][/I][/B] [B][SIZE=1][COLOR=black]UDS | [COLOR=blue]Blue[/COLOR] Weber Performer Platinum | Chargriller Akorn | 22.5 Weber OTG | WSJ Gold | Mini WSM | Maverick ET-73 | [COLOR=blue]Blue [/COLOR][COLOR=black]Thermapen | Maverick PT-100 |[/COLOR] Gasser(charcoal chimney starter)[/COLOR][/SIZE][/B] |
|
Thanks from:---> |
02-03-2013, 12:17 AM | #9 |
Babbling Farker
Join Date: 03-01-08
Location: Akron, OH
|
Don't over cook it, it will be nice and moist.
Jeff
__________________
You do what you have to do, so you can do what you want to do! Ole Hickory Ultra Que 2 18" WSM 18" Weber OTS Primo Oval XL NB American Gourmet offset smoker UDS Big Chief Smoker Turkey Fryer |
|
02-03-2013, 01:04 PM | #10 |
On the road to being a farker
Join Date: 08-18-12
Location: marietta Ga
|
Why the big production?
Throw them on the grill for 10 min.....done. |
|
02-03-2013, 01:09 PM | #11 |
Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
|
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.
__________________
~Ren~ Fat Kids Club Founding Member |
|
02-03-2013, 01:21 PM | #12 |
On the road to being a farker
Join Date: 09-03-12
Location: Diamond Bar, CA
|
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. :)
|
|
02-03-2013, 01:33 PM | #13 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
|
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?
__________________
Hold my dang beer... |
|
02-03-2013, 01:50 PM | #15 | |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
|
Quote:
__________________
Hold my dang beer... |
|
|
Tags |
breast, chicken, kettle, otg, Weber |
Thread Tools | |
|
|