Tips, Tricks & Just Good Advice! > Welcome to Outdoor Cooking!
Chicken and Corn
kendec65:
So after my brisket failure I will be making some skinless breasts and corn on the cob this
evening. I heard low and slow on the chicken dries it out. I would love some input on what
has worked for people who have done this before.
muebe:
Skinless chicken breasts tend to be very dry unless cooked properly.
One way is to layer a skin of bacon over them as they cook.
It will keep them more moist and you get some tasty bacon when done.
Also soaking them in a brine and or injecting will help keep them moist.
drholly:
Another way (which I really like) if you have a Sous Vide device, is to put them in the spa just a few degrees below the finish temp and then finish on a screaming hot pan or grill to get a nice crust (just a couple of minutes per side.)
akruckus:
--- Quote from: muebe on December 15, 2015, 07:20:06 AM ---Skinless chicken breasts tend to be very dry unless cooked properly.
One way is to layer a skin of bacon over them as they cook.
It will keep them more moist and you get some tasty bacon when done.
Also soaking them in a brine and or injecting will help keep them moist.
--- End quote ---
I will second each one of these statements. PBC again?
kendec65:
--- Quote from: muebe on December 15, 2015, 07:20:06 AM ---Skinless chicken breasts tend to be very dry unless cooked properly.
One way is to layer a skin of bacon over them as they cook.
It will keep them more moist and you get some tasty bacon when done.
Also soaking them in a brine and or injecting will help keep them moist.
--- End quote ---
Will give this a go tonight!
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