When is the last time....

Hitch · August 2010

you cooked chicken, but not a whole chicken? Am I the only one that only cooks whole chickens? Till 5 years ago, I would throw chicken breasts on my gas grill and call it dinner, but I think I have actually only grilled chicken breasts 1 time on an egg. Why is that? Does anyone cook just chicken breasts and swear by them? I do love dark meat, but I am certainly not against grilling up chicken breasts if there is a way to make em taste as good as a whole chicken.

Rolling Egg · August 2010

Same hear. I always would cook breast and quarters on my gasser and now only cook whole birds. Don't know why. I did cook breast for the wife about a month ago and she commented that we need to cook them more becuase of how juicy they were. I like dark meat better than white so the whole bird is better for us. Everybody gets what they want.

FlaPoolman · August 2010

You can buy a whole bird for what 2 breast would cost

Carolina Q · August 2010

I almost always cook parts only. Rarely a whole chick. Unless it's a game hen.

eenie meenie · August 2010

60% whole bird, 40% parts.

SGT BBQ · August 2010

I usually cook whole chickens but we also enjoy split chicken breast. I have cooked boneless/skinless chicken breast twice in the last couple months. They were still pretty good but cooked with steaks. That way we could have steak and chicken without cooking the whole bid. Whether you cook a full chicken or just the breast--if it is cooked on the egg it will still taste darn good.

Little Chef · August 2010

SGT: I only cook chicken breasts when I want a grilled chicken caesar salad every few weeks. Beyond that, it's spatchcock. Never whole "intact" birds though... We do love our boneless skinless thighs for sure.

LOL...I sure messed this post up! Sorry Hitch! It was meant for you! I thought it peculiar when I looked at the sender. I said to myself 'hmm...I thought this was posted by Hitch! Oh well...So, SGT.....' :blink: Blonde moment, senior moment, whatever... :laugh: Have a good one, both of you...lol

sharhamm · August 2010

I buy whole chickens, but cut them in half. So much cheaper and with little effort. :woohoo:

MDR · August 2010

I cook both I brine my breast pieces & they are always moist & tasty

Hoss · August 2010

I cook split breasts ALL the time.

Cory430 · August 2010

I am probably 50-50 parts vs. whole.

fishlessman · August 2010

i dont like the breasts split, i like them whole and they come out more like a spatchcock that way. i also cook thighs only, either skin on or boneless on skewers, skin on low and slow, skinless marinated at high temps. i never mix parts on the same grill as they seem to need different dome temps to cook the way i like em

RVH · August 2010

I cook boneless, skinless chicken breasts at the wife's request a couple times each week. These are cooked on the Mini BGE.
This is one type of cook that just scared the hell out of me as I figured they would come out really dry. This belief was a holdover from my gasser days. Turns out they are terrific, and juicy. Whod'a thunk it?

Ozarkshooter · August 2010

I will fill up the XL with boneless/skinless breasts occasionally. Great to keep in the freezer for quick meals (soups, salads, enchilladas, etc.) during the week when we are chasing the kids around to their activities. When we are low on chicken in the freezer, I know it's time to cook some more. This is something we have always done - even before the egg.

But, if I'm cooking primarily for the meal that night, it's whole chicken. Makes everyone happy having white and dark meat.

For me, the only change is that I never did whole chickens before the egg - now, it's so easy.

Hitch · August 2010

OZ,
Great idea on fillin the freezer...I do it with PPork, and great cuts of meat that I find on sale, but should do it with bird. I have 4 young boys, so needing good size meals is a must. Another reason that you mentioned is that whole chickens were never done before the egg...prolly cause the results would be less than good.

Thanks all for the responses...great ideas, and sentiments. I will be doing some breasts and parts only soon because of this thread.

Believe it or not, I have never done boneless thighs. Looking forward to that cook soon.

Thanks again all,

Hitch

tjv · August 2010

I did chicken pieces several months ago for the first time in a long time. Kinda same reason, it been a while....t

jeffinsgf · August 2010

Mostly whole chickens, until parts go on sale. When BSB's or cut breasts are on sale, wife stocks up.

Little Steven · August 2010

Hitch,

I do a lot os BSCB on the egg. Almost always marinade. Definitely not as good as spatchcocked, skin on but fast and sorta healthy. I make a lot of chicken on a bun in the summer.

Steve

FlaMike · August 2010

I prefer whole chickens cause they always taste better than just the parts, but I also do a lot of breasts, wings, and quarters also. Just depends on the mood I guess.

TheDirtyBurger · August 2010

I was just thinking about that last friday when I had a picky eater over and I made her chicken breasts. I am too cheap to cook just breasts. I would rather buy the whole chicken or quarters or whatever. The only exception is this marinaded chicken breast I get from this butcher in Gays Mills, WI - The best damn chicken ever, and on the egg it is epic.

Mr. & Mrs Potatohead · August 2010

I have done chicken breast (mostly hot and fast…Sometimes brined), but most often do either thighs or sliced breasts marinated, then cooked on skewers. They are always a BIG Hit!

The Naked Whiz · August 2010

Heck, I just get three big old split breasts with the bones still in them, and grill them at 350 til they read 160 degrees. I don't turn 'em or nothing. Pretty tasty to me...

krsk96 · August 2010

I have never cooked a whole chicken, usually when I get them the head, feet, and the insides have been remvoed. Except for the neck, sometimes they send the neck along, anyone eat those?

When is the last time....

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