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What temp / time do you guys cook chix breast and burgers?

edited 8:21PM in EggHead Forum
Made some breasts (fairly small about 1" thick) tonight. Cooked about 4 to 5 min per side at 450. They came out juicy but a little chewy (tough). I think I overcooked a bit. Where do you folks set for either chix breasts or burgers...[p]Thanks

Comments

  • TRexTRex Posts: 2,709
    Nardi,[p]I do 3/4" - 1" thick burgers at around 500 F for roughly 5 minutes a side. Usually I flip them when the juice sweating out of the top surface of the burgers just turns from red to pink. Try a little hickory wood for a nice flavor. Also, buy ground chuck (~18% fat) and put your patties in the fridge for about 10 minutes before you place them on a hot, well-oiled grill (rubbing grill down with a paper towel soaked in olive oil works great). These measures keep them from falling apart and sticking, respectively. You might already know/do these things, but these were crucial lessons for me, so I thought I'd pass on the info.[p]I don't really have great advice for chicken breasts because I don't do them much anymore. If I do, I usually marinate them first for several hours then cook them around 400 or so, but I too have had mixed results with some being chewy (but still juicy) and others being very tender. A couple of times I tenderized the breasts with a hammer, and that works fine if you don't mind flat chicken. Otherwise, I don't do chicken breasts much - I'd rather do a whole chicken the Spatchcock way per Naked Whiz, which produces great breast meat and dark meat every time.[p]TRex
  • Nardi,[p]I cook chicken breasts regularly. I prepare them by covering with baking paper and flattening each breast by hand, so they're an even thickness but not too thin. Then I usually dust them with one of the Dizzy Pig rubs, then onto the grill at a dome temp of about 350-375F. About 10 minutes a side, and I take them off as soon as the internal temp reaches 160F. I stick a Polder clone into one of the breasts just before I think they're done - don't like to leave them in for the whole cook at that dome temp, as I don't want to risk frying a probe. The breasts come out perfectly, nice smokey flavour (even without using wood chunks or chips), and very moist. I like to cook about 1kg's worth of them on the weekend to have throughout the week, and they're still very moist when I reheat in the microwave. HTH.

  • Stuckeydude from Oz,[p]THanks. Just for my reference... about how thick would you estimate them to be... 1" or so?
  • Nardi,[p]Yeah, an inch thick would be about right. I recommend that you get some kind of thermometer, if you haven't already. They're very convenient and you won't regret it! I believe that as long as you don't overcook the breasts, there's no need to brine them. Good luck :)

  • TRex,
    Thanks, Hey I'm looking forward to trying your steak method.... probably this weekend.....

  • TRexTRex Posts: 2,709
    Nardi,[p]Cool - let me know what you think.[p]Good luck.[p]TRex
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