BDAABAT
is one Smokin' Farker
Howdy folks! I'd appreciate advice.
When I cook for myself and the family, I'm less focused on the look than the flavor.
I've recently been cooking for folks outside the immediate family and am realizing that the look of the food is something that I need to address,
The specific challenge: grilling boneless, skinless chicken breasts.
The issue?
I usually pound the protein until it's a more uniform thickness to help it to cook evenly. The result is something that is not always super appealing looking.
How do folks get consistent cooks on chicken breasts without the protein appearing to have been mashed with a heavy flat object (because they were!)?
Thanks in advance!
Bruce
When I cook for myself and the family, I'm less focused on the look than the flavor.
I've recently been cooking for folks outside the immediate family and am realizing that the look of the food is something that I need to address,
The specific challenge: grilling boneless, skinless chicken breasts.
The issue?
I usually pound the protein until it's a more uniform thickness to help it to cook evenly. The result is something that is not always super appealing looking.
How do folks get consistent cooks on chicken breasts without the protein appearing to have been mashed with a heavy flat object (because they were!)?
Thanks in advance!
Bruce