Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: Roget on August 25, 2020, 11:36:56 AM
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I fired up the GMG Jim Bowie last night.
Seasoned the wings with Weber Kick'n Chicken (good stuff) & garlic powder.
I threw on a breast for V. She isn't a big fan of wings. The breast was dusted with poultry seasoning.
(http://i.imgur.com/EcRZ4KE.jpg) (https://imgur.com/EcRZ4KE)
(http://i.imgur.com/qVO547a.jpg) (https://imgur.com/qVO547a)
Wings turned out great. The breast was tough. I always have trouble smoking chicken parts. Any tips on improving my results would be appreciated.
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I find the same. No matter what I’ve tried chicken never turns out quite as good in the Yoder as it does on the Komado Joe. I think (in general) chicken just cooks as tastes better over charcoal and higher heat.
One thing I find helps with chicken breast is to pound them out with a meat mallet. Don’t flatten them, just even them out so that they cook more evenly.
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I thought about butterflying the breast, but then forgot to do it. Don't know if that would have helped any, but worth a try.
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Have you tried using a Jaccard meat tenderizer on the chicken breast and then brine in a salt solution? I have done this whenever I am cooking breasts on the grill or on the stove. This should help with the cooking and the not-so-tender breast meat.
Art
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For skinless breast I will brine for 12 or so hrs then wash off dry and pound so it's same size all over then grill
I add seasoning at the time I put them on the grate
(https://i.ibb.co/MZ9NQcF/IMG-4692.jpg)
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Thanks for the tips, guys. I have indeed used my Jaccard & haven't noticed a big difference, if any.
I have flattened them with a mallet tenderizer with a little success.
I have run the chicken through the cuber and cooked them with good results.
I have good results when I grill them (as opposed to smoking them.) Smoking a whole breast is where I can't seem to get them right.
Maybe brining is the answer to getting a better product?
I just don't usually take the time or effort to do it. Takes up a lot of space in the fridge also. ::)
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The breast was tough.
I find chicken breasts to be too big these days and tough if not pounded or brined or something to make 'em more tender. Might try cutting them in half to make thinner cutlets.
Wings look great!
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I've had good luck with chicken breasts cooking hot & fast on the Weber. The trick for me is to take them off the grill when they reach 160-165 IT and let rest for five minutes. Any hotter than that on the grill they become tough and dry. For thighs and wings I'll go to 185.
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Sure look tasty to me Roget.
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Thanks for the tips, guys. I have indeed used my Jaccard & haven't noticed a big difference, if any.
I have flattened them with a mallet tenderizer with a little success.
I have run the chicken through the cuber and cooked them with good results.
I have good results when I grill them (as opposed to smoking them.) Smoking a whole breast is where I can't seem to get them right.
Maybe brining is the answer to getting a better product?
I just don't usually take the time or effort to do it. Takes up a lot of space in the fridge also. ::)
Have you tried teaching V to enjoy wings? You might have more success with that.
just sayin'...