chicken breasts

fishlessman

i dont think ive ever cooked them on the egg unless they were on a whole chicken. strange :blink: not looking for a recipe, just dumbfounded

bobbyb

I'm a thigh man myself.

civil eggineer

I am like you and like to cook the entire bird. I have done breasts alone a number of times and marvel at their juicy deliciousness!

Cpt'n Cook

I pound them flat, sprinkle on some DP and cook them like a burger.

LoveHandles

Made them just last night. Rubbed with 1/2 Ragin River & 1/2 Tsunami Spin. Injected with a little creole butter, 275 on raised grid for about and hour. Delicious

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See Yaa

Richard Fl

I like to take the boneless breasts, pound them out and layer any combination of cheese capicol, or other sliced meats, role up with bread crumbs or panko on the outside along with your favorite poultry seasoning and place on a small piece of aluminum foil, to keep the cheese from getting lost in the fire, and cook high in dome 350-375 indirect 45 minutes or so. Usually make several rolls and freeze the rest. Frozen ones take about 1 hour from freezer.

Bordello

Sounds good Mike, hope things are going well with you and the Havasu group. Tell em hi for me.

I see you're headed for 114 degree heat on Sat. Were headed for 106. So far I only have the ceiling fan on but as the monsoon rolls in I may put the air on at 96.

Cheers,
Bordello

Essex County

When I got my first egg, my wife had to go on a super-low fat diet. So, we did lots of chicken breasts for that first year. We still do them on occasion. I think they are one of the most challenging cooks. Flavorwise, they are a blank canvas. And since they have no significant fat, they go from underdone to overcooked pretty quickly. I'm not telling you anything you don't already know. I do think there is a difference between the expensive Bell and Evans breasts and the typical supermarket ones.

emilluca

Got to brine them. Makes for a juicy and tender breast.
I use water and lemon pepper salt. Works good. Occasionally will use apple juice.
E

Davekatz

I vote for kabobs - cut to size, marinate overnight, thread onto scewers with your favorite veggies, and then grill hot and fast.