Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Next Day Dry Chicken Question

six_eggsix_egg Posts: 593
I cooked boneless skinless chicken breast on my egg. I cook them raised direct about 350 to 400. I use a themapen to check IT for doneness. Does poking the probe in make the chicken loose some of it juices overnight? I only say this because it seems like there is a lot of juice in the bottom of container I hold them in after I pull them from the grill. I noramlly let them rest from 15 to 30 mins before I cut or server. However the next day the chicken seems dry. Is there something I am not doing wrong?

XLBGE, LBGE growing accessories.

Want: Ceramicgrillworks 2 tier large, Dutch oven, Cyber Q Wifi

Grenada, MS

Comments

  • robnybbqrobnybbq Posts: 1,466
    This si something I always encounter (one of the reasons I hate leftovers).  but some here have suggested turning that plain grilled chicken into something else.  Such as chicken salad or what I have done is add Hot Buffalo style sauce to them the next day before heating and it helps allot.

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,


    Garnerville, NY
  • EggcelsiorEggcelsior Posts: 8,192
    The thermo will make it lose some juice, but not very much. The muscle fiber isn't one big balloon so only the fibers you traumatize will leak some juice. There is some lost during the rest from the overall contraction of the fibers. What temp are you cooking too? I pull at 160 and reheat in 30 sec bursts(x2-3) when reheating for lunch at work. I never have any problems with dry chicken. 

    Otherwise, I repurpose the chicken in other meals throughout the week(Chicken Ceasar Salad last night with chicken from Sunday)
  • six_eggsix_egg Posts: 593
    First thank for your input.
    I cook mine to 162 or 163.

    XLBGE, LBGE growing accessories.

    Want: Ceramicgrillworks 2 tier large, Dutch oven, Cyber Q Wifi

    Grenada, MS

  • U_tardedU_tarded Posts: 1,148
    I cook a batch of breast every Sunday for use in reheating I try to pull these at about 155. It helps with the carry over cook and moisture loss. (Carry over will add about 5* depending on thickness etc.). By going lower I seems as if when you nuke it they don't keep cooking.
  • Brine, brine, brine. Did I mention brine? Oh yeah, and you should brine.

    Give it a try some time and see off you like it.

    Sincerely

    Brine-tex.

  • SkiddymarkerSkiddymarker Posts: 5,362
    Brine, brine, brine. Did I mention brine? Oh yeah, and you should brine. Give it a try some time and see off you like it. Sincerely Brine-tex.
    What CT says, the loss moisture will not be missed....
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
Sign In or Register to comment.