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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.


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Old 05-18-2021, 08:15 AM   #1
Biggenz
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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?
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Old 05-18-2021, 10:25 AM   #2
midwest_kc
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Location: Independence, MO
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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.
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Old 05-20-2021, 06:40 PM   #3
GrillBillie_D
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Join Date: 03-08-12
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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
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Old 05-26-2021, 10:03 PM   #4
ynotfehc
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Location: St Paul, MN
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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.
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Old 06-20-2021, 06:30 PM   #5
Concept Que
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Join Date: 07-29-13
Location: OC, CA
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I just saw this and I'm sure your event is over but if you get the request in the future this might help. I brine the chicken breasts (yes they are boneless, skinless as well) first for about 45mins. in a simple brine of 1/2c kosher salt, 1/2c sugar and 1g of water. We thin slice the chicken and serve it as a bbq chicken sandwich with bacon, cheddar cheese and lettuce and our customers love it. Haven't had one complaint (knock on wood) that it's been dry.
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Old 06-23-2021, 01:23 PM   #6
PitPirateBBQ
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Join Date: 06-17-21
Location: Indian Harbour Beach, FL
Name/Nickname : PitPirateDanny
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This is an excellent question. With that Brine, can I do it over night? I am doing an event this weekend for 120 and need to do 30 pounds of boneless skinless chicken breasts. I was going to brine them overnight, then start my cook on site 2 hours before serving time.
Is brining overnight too much?
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Old 06-23-2021, 02:07 PM   #7
JS-TX
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Join Date: 02-17-10
Location: San Antonio, TX
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Depending on how much salt is in your brine, yes it can be too much. A typical brine of 3/4 cup of salt (plus sugar and other stuff) to a gallon of water would be ok for about 4 hours max IMO. Even this may be too much for some people, but if you have time to experiment, go for it.
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