Help in Breast area...
If anyone is bbq'in chicken breasts for competitions?
What is the preferred? Bone-in or boneless breasts? I hear people about talk about doing breasts but no specifications on which one they do that come out dry... What it the temp you want to reach before the point of it turning into sawdust?Thanks in advance for they help and have a great week Capt |
Try brining them and cook to 165.
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Capt. Ron,
I know it is legal to turn-in chicken breast, but are they not too large to put 6 of them in a turn-in box? |
Cook them on the bone to retain moisture. You can remove easily after fully cooked. I'd cook them short of 165, maybe 155 - 160. After 140-145 you are in the safe zone for bacteria.
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Make it easy on yourself and do thighs! Everybody and their mother does em but they usually win. :-D
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Isn't that the problem....that everyone does thighs? Is there an argument to be made that being different could make you stand out?
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On that end... I agree that thighs are great, but most non-BBQ civilians only want white meat. Any idea what how many civilians make up the judging panel at any given contest?
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I know there are a few teams turning in both! And winning! We have been practicing but can't get the breast right yet.
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This thread has a severly misleading title...
We've tried thighs and wings. I don't think I can consistently produce a really perfect breast. As for the amount, two sliced up would be plenty. |
I've won with white meat, but being the King of Brining, you already know my secret.
Two keys: Brining and temp. I wouldn't try to guess what judges like/don't like. I've actually heard it all ways; I like white meat, I don't like white meat, I like dark meat, I don't like dark meat. Just make sure if you ever turn it in, that it's not overcooked AND it's tender. That's the challenge. Quote:
I cook bone on like Todd suggested. |
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I like the idea of cooking it on the bone and then removing it to box. I will be stealing that one if I ever do breasts. :thumb: |
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