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View Full Version : White Meat Challenge: Possibly For Comps


Q-Dat
07-07-2011, 05:17 PM
Ok folks got up this morning and put 10 split chicken breasts in a brine made from the dry rub we use in comps. Let it go for eight hours and rinsed. No pics of this step pretty simple.

Some of you might remember a couple of weeks ago I posted a cook I did with leg quarters where I did them in a pan of butter competition style. Well thay cook had two purposes. One was that I wanted to eat chicken that day and the other was to get a pan full of smoky, seasoned, buttery goodness to try on some white meat. So I put all 10 breasts in a pan skin side down and poured in the warmed up butter mixture. Threw it on the drum at 250* and we will see how it goes.

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More pron to come!

bigabyte
07-07-2011, 05:28 PM
That sounds like it's gonna be good!:thumb:

deguerre
07-07-2011, 05:35 PM
Farkin' TEASE!

Q-Dat
07-07-2011, 05:38 PM
Farkin' TEASE!



Haha pics are comin Bro! I promise!

smokeyokie
07-07-2011, 05:38 PM
THAT SOUNDS GREAT!!! really curious how that butter bath works out:thumb:

boogiesnap
07-07-2011, 05:59 PM
hhmmm. reminds me of the brisket drippings injection. i think this is gonna be good.

get cookin' and post some pron while i prep some thighs. in WHITE sauce!

DannyMac
07-07-2011, 06:00 PM
This should be good.

bluetang
07-07-2011, 06:04 PM
I think it's gonna be a winner:clap2:

Q-Dat
07-07-2011, 08:07 PM
Ok a couple of hours at 250 ish. Out of the pan and onto the grate

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bigabyte
07-07-2011, 08:15 PM
Looking mighty good there!:cool:

Q-Dat
07-07-2011, 08:33 PM
Sauced

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Q-Dat
07-07-2011, 09:06 PM
All done!

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Cut up one sorta like you would for the judges.

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Let it sit a few and tested it.

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Nice bite through.

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The verdict is: Very tender, and very juicy. Tasted pretty good, but I think it would benefit from some injecting.

Veeeeery good chicken though, and this will definitely be done again!

Thanks for looking!

bigabyte
07-07-2011, 09:29 PM
I would definitely hit that!:thumb:

Q-Dat
07-07-2011, 09:44 PM
I would definitely hit that!:thumb:



Thank you Mr Byte! The skin was good in places and not so much in others. Next time Ill give it more heat in the butter.

Hub
07-08-2011, 05:18 AM
Suggestion for injection: EVOO with a light touch of garlic and onion (I use powder) plus a dash of salt. This adds great moisture and just a "tinge" of extra flavor. I've done this several times with both baked chicken and grilled breasts.

As a judge I greatly admire your courage in trying white meat. In my part of the country we get 90% thighs, 9% legs and 1% white. Unfortunately, all the white I've ever judged was flawed -- either too dry or poorly cut/presented (even got some with gristle attached). Good luck!

Funky D
07-08-2011, 06:33 AM
How was the smoke flavor? One of the things I look for in comp chicken is that smoky taste, without the flesh being rubbery. I tried baths before, and never got enough smoke to satisfy. I would have considered liquid smoke, but I never tried it for fear of ridicule. *grin*

deguerre
07-08-2011, 06:38 AM
OK, that was WORTH the wait.:thumb::thumb:

Q-Dat
07-08-2011, 09:17 AM
Suggestion for injection: EVOO with a light touch of garlic and onion (I use powder) plus a dash of salt. This adds great moisture and just a "tinge" of extra flavor. I've done this several times with both baked chicken and grilled breasts.

As a judge I greatly admire your courage in trying white meat. In my part of the country we get 90% thighs, 9% legs and 1% white. Unfortunately, all the white I've ever judged was flawed -- either too dry or poorly cut/presented (even got some with gristle attached). Good luck!



Yeah I would love to get a process down for white meat but unless I can just totally nail it, I won't be turning it in.

I had planned to inject with the butter umbath mixture, but ran out of time. White meat is tender, but it is also very dense. I think thats why its so hard to get flavor into it.

Q-Dat
07-08-2011, 09:22 AM
How was the smoke flavor? One of the things I look for in comp chicken is that smoky taste, without the flesh being rubbery. I tried baths before, and never got enough smoke to satisfy. I would have considered liquid smoke, but I never tried it for fear of ridicule. *grin*



Since this particular butter bath had already been used to do leg quarters two weeks ago I had no shortage of smokiness. Plus adding in some bacon drippings didn't hurt either ;) So much for white meat being healthy haha!