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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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04-11-2013, 03:47 PM | #1 |
Got Wood.
Join Date: 12-31-12
Location: CA
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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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04-11-2013, 03:51 PM | #2 | |
Got Wood.
Join Date: 01-13-13
Location: Skippack, PA
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Quote:
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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Large Big Green Egg, 18.5" WSM, Weber Genesis Silver |
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1 members found this post helpful. |
04-11-2013, 03:59 PM | #3 | |
Got Wood.
Join Date: 12-31-12
Location: CA
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Quote:
Any ideas at temp? |
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04-11-2013, 04:01 PM | #4 |
is One Chatty Farker
Join Date: 10-11-12
Location: Jonesboro. AR
Name/Nickname : DHQ
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Would Say around 300-350..
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04-11-2013, 06:56 PM | #5 |
Babbling Farker
Join Date: 02-25-10
Location: In the gutter.
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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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Tom |
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04-11-2013, 07:00 PM | #6 |
is one Smokin' Farker
Join Date: 10-17-10
Location: Livermore, CA
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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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Dave CBJ, 15' custom BBQ trailer with a Backwoods Competitor, Pitts & Spitts off-set, & Santa Maria grill. Ole Hickory CTO, 1 BGE, 2 Weber kettles and 1 Smokey Joe, BWS Chubby, Sonoma gasser, and a BBQ store full of everything BBQ. |
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04-11-2013, 07:01 PM | #7 | |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Quote:
High heat 375-450 and do them fast and get them off in 8 minutes total, or they dry out.
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Hold my dang beer... |
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04-11-2013, 07:02 PM | #8 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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we typed at the same time, next time lemme know
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Hold my dang beer... |
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04-11-2013, 07:34 PM | #9 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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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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04-11-2013, 07:43 PM | #10 |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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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. CD |
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04-11-2013, 09:28 PM | #11 |
Babbling Farker
Join Date: 04-03-10
Location: Cypress TX
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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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J Crunch |
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04-12-2013, 12:28 AM | #12 |
is one Smokin' Farker
Join Date: 10-17-10
Location: Livermore, CA
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I just think it's great minds think alike .
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Dave CBJ, 15' custom BBQ trailer with a Backwoods Competitor, Pitts & Spitts off-set, & Santa Maria grill. Ole Hickory CTO, 1 BGE, 2 Weber kettles and 1 Smokey Joe, BWS Chubby, Sonoma gasser, and a BBQ store full of everything BBQ. |
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Thanks from:---> |
04-12-2013, 01:08 AM | #13 |
Got Wood.
Join Date: 05-26-06
Location: SAINT SIMONS ISLAND, Ga
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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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04-12-2013, 05:08 AM | #14 |
Full Fledged Farker
Join Date: 09-26-12
Location: Locust Grove, GA
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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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04-12-2013, 09:42 AM | #15 |
is one Smokin' Farker
Join Date: 01-08-13
Location: michigan
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1 members found this post helpful. |
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