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Chicken Breast ideas
Comments
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Rather than pounding the chicken (which can be fun after a stressful day at work), I'll put them in the freezer for 15-20 minutes, then slice them in half with a chef's knife to get the thinner breast. Looks nicer and doesn't mangle the structure of the meat.
Also, I usually pull breast from the egg (raised direct) when it's 150*, then tent for 10 minutes for carryover. Super juicy.Cincinnati, OH
Large BGE -
Eoin said:I don't mind the variation in thickness, I move the pieces around on the heat and take the thinner stuff off sooner. Anne likes chicken more well done anyway, so she eats anything overdone.
Pounding them to an even thickness solves that problem.
You and your wife are like me and my wife -- she likes it a lot more done than I do. -
I been doing mine the Tuscan way ( under a brick) for years now and on the egg since I got it last year, turns out pretty good.
Did some today @300-400 indirect for half an hour give or take.
Almost forgot to take the final results pic....LOL
As you can see wish I’d gotten a large instead of the minimax....MMx, my not so large BGE
Genesis E330 gasser
WiFi ANOVA SV
Halifax, Canada -
Eoin said:Cube and Jerk seasoning cooked direct on the grill. Jerk from a jar (wet paste) not dry.
or
Cube and Tandoori. Marinade in spices (whatever you like) and yoghurt and put in very hot (700ish) Egg suspended on skewers through the top vent. Worth putting a fire brick in the lump to reduce the direct heat on the bottom of the first chunk of chicken - bottom chunk maybe 6" above the fire.
love the tandoor style chicken breast cook. I don’t go vertical but I use my AR to lay the skewers over the fire without a gridKeepin' It Weird in The ATX FBTX
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