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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 03-01-2008, 10:31 AM   #1
thillin
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Default Boneless/skinless breast ideas

Any ideas out there to spruce up boneless/skinless chicken breast? Still trying to fit in more healthy food from the smoker or grill. Should I even worry about brining them? I usually grill them from frozen.
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Unread 03-01-2008, 10:34 AM   #2
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Quote:
Originally Posted by thillin View Post
Any ideas out there to spruce up boneless/skinless chicken breast? Still trying to fit in more healthy food from the smoker or grill. Should I even worry about brining them? I usually grill them from frozen.

Make pinwheels with peppers.

Cut into strips. Marinade in Italian dressing. Roll up with toothpick. Wrap in bacon. Grill. I like to add couple squirts of Worcestershire to the dressing.
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Unread 03-01-2008, 10:37 AM   #3
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Get 2 lemons
Zest,
then juice them
put it non-reactive container
add olive oil
Kosher salt
fresh ground pepper
rosemary
mix well
let sit for a few hours
Slap on grill
enjoy

I make this all time and my picky kids love it.
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Unread 03-01-2008, 10:40 AM   #4
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Brining is certainly worthwhile, if you tend to dry them out on the grill, or you have some one you are cooking for that wants "to be sure" they are fully cooked.

I use Italian or a Balsamic salad dressing for a marinade some, and teriyaki sauce works too.

For a change up, we will lay a slice of smoked cheese on top of the breasts to melt just as they are coming off the grill.
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Unread 03-01-2008, 10:49 AM   #5
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Ok, here is one to try.
Sorry about all the extra cooking instructions, but recipe was developed for all users, not just us fanitical wood burners.


Apricot-Honey Chicken Poupon

Recipe By :John Bailey
Serving Size : 4 Preparation Time :0:10
Categories : BSB Grill/Outdoor Cooking


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Honey Mustard -- Grey Poupon
4 Tablespoons Apricot preserves
1 teaspoon ground ginger
1 1/2 pounds boneless skinless chicken breast
salt and pepper -- to taste

Whisk Honey Mustard, Apricot Preserves, and ground ginger together in small bowl.
Let stand at room temperature for flavors to blend.

Light charcoal fire or preheat gas grill, or preheat counter-top electric grill[George Foreman]

Season Chicken breasts as desired with salt and pepper.


Start chicken grilling over medium-low fire. Grill 6-8 minutes per side. Brush top with glaze when you turn chicken. When chicken is almost done, turn and brush with glaze on both sides several times to develop a caramelized glaze.

Serve hot. Makes four servings


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 266 Calories; 5g Fat (15.5% calories from fat); 42g Protein; 15g Carbohydrate; 1g Dietary Fiber; 99mg Cholesterol; 527mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 1/2 Fat; 1 Other Carbohydrates.

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Unread 03-01-2008, 11:22 AM   #6
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Pound it thin, season, then layer with thin proscuitto, basil, & provolone. Roll it up, toothpick/skewer to keep closed, and grill/smoke.

Lotsa other fillings work too...
Asian:ginger/garlic/sesame, glaze with hoisin/soy/pineapple juice. Side: Pan Fried Rice
Greek: Spinach leaves, feta cheese, pine nuts. Side: Pita Chips & Hummus
Italian: pesto & asiago cheese, roma tomato slices. Side: Angel Hair, w. Garlic & EVOO
Thai: Spicy Peanut/Sesame w/ Ginger & Green Onions.
Texas: Dont roll at all, pound, then batter & fry. top with cream gravy (LOL!) Side: Mashed Taters
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Unread 03-01-2008, 12:29 PM   #7
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get a good Caesar salad dressing and give the breasts a soak for 3-4 hours. Grill and serve with the a salad and grilled corn.
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Unread 03-01-2008, 12:36 PM   #8
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Unread 03-01-2008, 12:47 PM   #9
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Shazzam!
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Unread 03-01-2008, 01:56 PM   #10
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I have made lots of things with them. Basic preparations I do are brining to keep them moist, and then either smoking with a little oil or on a bed of aromatic veggies and herb, or grilling over hardwood coals at high temps. Both impart a smoky flavor and give a most tender product. How you want to flare it up from there you have many, many options.

Those photos above have me drooling.
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Unread 03-01-2008, 01:57 PM   #11
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you're killin' me rick! what all ya use to stuff them babies??
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Unread 03-01-2008, 02:06 PM   #12
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Quote:
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you're killin' me rick! what all ya use to stuff them babies??
those are a modification of somtheing i saw on this forum called wildthings by gunrunner2491. i call them big naked buffalo butts (bnbb)! heheh

here's the original threads:

bnbb one

bnbb two
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Unread 03-01-2008, 02:41 PM   #13
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Rick, you da man. They look delish!!!!
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Unread 03-01-2008, 03:34 PM   #14
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Oh man Rick (or is it now turdking?) those looks so good. How about a couple of hints on how you did that...
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Unread 03-01-2008, 05:19 PM   #15
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Quote:
Originally Posted by Rick's Tropical Delight View Post
those are a modification of somtheing i saw on this forum called wildthings by gunrunner2491. i call them big naked buffalo butts (bnbb)! heheh

here's the original threads:

bnbb one

bnbb two
thanks rick, you da man!
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