Let's Talk BBQ
Tips, Tricks & Just Good Advice! => Good to Know! - A collection of How-To's & Sage Advice => Welcome to Outdoor Cooking! => Topic started by: kendec65 on December 15, 2015, 06:35:08 AM
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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.
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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.
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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.)
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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.
I will second each one of these statements. PBC again?
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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.
Will give this a go tonight!
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Watch your internal temp like a hawk. I would pull it right at 158-160 degrees, and let it rest.
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My recommendation is use thighs instead of breast or do a spatchcocked chicken if you want white meat.
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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.)
X2
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Watch your internal temp like a hawk. I would pull it right at 158-160 degrees, and let it rest.
Thanks Pappy
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My recommendation is use thighs instead of breast or do a spatchcocked chicken if you want white meat.
Thank you for that bit of info. My wife doesn't like thighs and never heard of that chicken
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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.)
At the risk of sounding like a complete idiot, what is a Sous Vide?
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Spatchcocking is taking a whole bird, cutting the spine out, and flattening it before grilling.
(http://cdn.macheesmo.com/wp-content/uploads/2014/07/wholechicken_feature.jpg)
Sous-Vide is vacuum sealing the item and giving a tempurature controlled water bath. In this case, you could add a marinade, cook the breasts 75% of the way in the Sous-Vide, the finishe them off on the grill. All the time they would be in the bath, they would not be losing any moisture.
(http://images.vice.com/munchies/wp_upload/bangkok-sous-vide-meat.jpg?resize=1000:*)
But, if you're going boneless/skinless straight to the grill, I would definitely consider adding the bacon.
BD
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Thanks big dawg!
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Big Dawg is right.
Here is a simple intro to Sous Vide. https://www.chefsteps.com/activities/what-is-sous-vide Don't get too stressed over the vacuum sealer - I've been using zip lock freezer bags (with an Anova circulator - http://anovaculinary.com/anova-precision-cooker/?gclid=CPjdtPrh3skCFUQeaAodZCMA3A) for some time - they work great. To me the big advantages (among others) to this method are keeping the food at the "right" temperature before finishing or serving, and it is very difficult to overcook - the food will stay at the right temperature long past the time it takes to pasteurize (make it safe.) And finally, of course, it can keep the leanest proteins moist until you are ready to finish or serve.
But as already pointed out - absent that approach - wrapping in bacon is a great idea.
Keep posting and letting us see you ideas.
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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.)
At the risk of sounding like a complete idiot, what is a Sous Vide?
Here is a good video on spatchcock cutting. I use poultry shears. It is really easy, and the only way I do chicken and turkey.
http://youtu.be/Ppa1bxB89vg
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If you are just doing B/S breasts, throw them in a foil pan with a stick of butter.. They'll pick up some smoke flavor, and stay nice and moist.
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So thanks again for all the advice- this site is awesome and I appreciate the help.
I made my chicken with bacon and corn on the cob and it was absolutely the best tasting juiciest I have ever made. Sorry if I ask to many questions.
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Hey Ken
NEVER too many questions - no matter how long any of us have been cooking, we are ALL trying to learn more. Keep posting and asking and sharing - that's what makes this place fun!
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So thanks again for all the advice- this site is awesome and I appreciate the help.
I made my chicken with bacon and corn on the cob and it was absolutely the best tasting juiciest I have ever made. Sorry if I ask to many questions.
We all learn something new here everyday. And questions are always welcome
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So thanks again for all the advice- this site is awesome and I appreciate the help.
I made my chicken with bacon and corn on the cob and it was absolutely the best tasting juiciest I have ever made. Sorry if I ask to many questions.
We all learn something new here everyday. And questions are always welcome
Good Questions and great answers ;D
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For Breasts I usually marinate a good 24 hours in a cheap Italian Dressing mixed with my favorite rub. It avoids the undesirable skin that forms on breasts.