MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Catering, Food Handling and Awareness > Catering, Vending and Cooking For The Masses.

Notices

Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups.


Reply
 
Thread Tools
Old 05-18-2021, 08:15 AM   #1
Biggenz
Found some matches.
 
Join Date: 08-24-14
Location: Kansas City
Default Sliced chicken breast and hold?

I have an event coming up that the client is instant on smoked sliced boneless skinless chicken breast. I typically use thighs and have not tried with breasts. What’s the best method to smoke slice and hold them so they aren’t dried out?
Biggenz is offline   Reply With Quote


Old 05-18-2021, 10:25 AM   #2
midwest_kc
is one Smokin' Farker
 
Join Date: 08-27-10
Location: Independence, MO
Name/Nickname : Joel
Default

If I had to do it, if possible I'd slice to order, and hold in chicken broth. If you have to pre slice, I would also hold in chicken broth to keep it moist.
__________________
Meat Rushmore BBQ Team
midwest_kc is offline   Reply With Quote
Old 05-20-2021, 06:40 PM   #3
GrillBillie_D
Full Fledged Farker
 
Join Date: 03-08-12
Location: Redding, CA
Default

Have you tried boneless skinless thighs? I use them all the time and most people think it is breast meat. As suggested, hold in either broth or melted butter
GrillBillie_D is offline   Reply With Quote
Old 05-26-2021, 10:03 PM   #4
ynotfehc
Full Fledged Farker
 
Join Date: 07-03-13
Location: St Paul, MN
Default

Get 6 or 8oz breasts, cut them in halves or thirds, shingle them in the pan with a liltle chx stock and hold them. Just because they want sliced, doesnt mean they can tell you how thick to slice them.
ynotfehc is offline   Reply With Quote
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 09:47 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2021, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts