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Chicken question “tough “
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JMCXL
Posts: 1,524
What makes chicken chewy? I cooked 4 pieces tonight (boneless/skinless chicken breast) and 2 were chewy, the other 2 just fine. The only difference I can see what the chewy pieces were smaller than the other 2.
let me know your thoughts, thanks
let me know your thoughts, thanks
Northern New Jersey
XL - Woo2, AR L (2) - Woo, PS Woo MM (2) - Woo MINI
Check out https://www.grillingwithpapaj.com for some fun and more Grilling with Papa (incase you haven't gotten enough of me)
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XL - Woo2, AR L (2) - Woo, PS Woo MM (2) - Woo MINI
Check out https://www.grillingwithpapaj.com for some fun and more Grilling with Papa (incase you haven't gotten enough of me)
Also, check out my YouTube Page
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Comments
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Huh, I would've guessed the chewy ones were the bigger of the four. No clue here..._____________
"Pro-Life" would be twenty students graduating from Sandy Hook next month
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Were the finish temps the same?? Beyond that sounds like the chewy ones were undercooked. However, I'm sure chix like any other natural product are different across the board. FWIW-
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
Generally chewy chicken = undercooked. Did you temp before you pulled? It’s odd the smaller ones gave you this issue. I’ve had breast that have been chewy without explanation before. In this case I just say the Chicken drives the cook.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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What were the finish temps? I would guess the smaller ones were OVERcooked.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
lousubcap said:Were the finish temps the same?? Beyond that sounds like the chewy ones were undercooked. However, I'm sure chix like any other natural product are different across the board. FWIW-Northern New Jersey
XL - Woo2, AR L (2) - Woo, PS Woo MM (2) - Woo MINI
Check out https://www.grillingwithpapaj.com for some fun and more Grilling with Papa (incase you haven't gotten enough of me)
Also, check out my YouTube Page
https://www.youtube.com/c/grillingwithpapaj
Follow me on Facebook
https://www.facebook.com/GrillingPapaJ/ -
Mattman3969 said:Generally chewy chicken = undercooked. Did you temp before you pulled? It’s odd the smaller ones gave you this issue. I’ve had breast that have been chewy without explanation before. In this case I just say the Chicken drives the cook.Northern New Jersey
XL - Woo2, AR L (2) - Woo, PS Woo MM (2) - Woo MINI
Check out https://www.grillingwithpapaj.com for some fun and more Grilling with Papa (incase you haven't gotten enough of me)
Also, check out my YouTube Page
https://www.youtube.com/c/grillingwithpapaj
Follow me on Facebook
https://www.facebook.com/GrillingPapaJ/ -
Carolina Q said:What were the finish temps? I would guess the smaller ones were OVERcooked.Northern New Jersey
XL - Woo2, AR L (2) - Woo, PS Woo MM (2) - Woo MINI
Check out https://www.grillingwithpapaj.com for some fun and more Grilling with Papa (incase you haven't gotten enough of me)
Also, check out my YouTube Page
https://www.youtube.com/c/grillingwithpapaj
Follow me on Facebook
https://www.facebook.com/GrillingPapaJ/ -
Inconsistancy with chicken, has lead me to start with the SV, and finish on the egg.
The view is worth the climb."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
I had some of this stuff a few weeks ago, temps didn't matter, I didn't try sous-vide though.
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@YukonRon on this one....i like SV
If you got to 165 blazing fast IMO it will be rubbery cooled slow to 165 not so much..When I'm,doing chicken the traditional way ( thighs ) I always cook slow...Just my opinion and works for me, also to aid in consistency ....BrineVisalia, Ca @lkapigian -
@lkapigian when you say you cook it slow, how low of a temp? 300’ish? 275’ish?--------------------------------------------------
Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
--------------------------------------------------Caliking said: Meat in bung is my favorite. -
I just did some this past weekend at 350 raised direct flipping every 10-12 min. until they were done.
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@Sea2Ski 250 to 275, I only do thighs when cooking for groups and I take to a higher finish ....Always falls off the bone and skin is bite through tight.....I also cook in a pan so it's like a fake confit cooking in its own juices while still exposing the skinVisalia, Ca @lkapigian
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There is also a silver skin type membrane that sometimes is quite thick and tough. It Is very hit and miss in my experience. I would say that just like any other protein, there is a wide variation built in to mix. Just Saturday I cooked two butts. Temped both out @ 205. One (the larger) pulled like a dream, the second had parts that were a bit tough despite the temp in that area showing “done”.
Long story short, it’s meat. -
Just with other meats, it comes down to the bird, I believe, in some instances.
Some of these breasts are massive these days. Here lately I've been hitting them with the jaccard to loosen some of those up and that helps I believe.------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
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Just popped in and saw your issue. Lean meats like chicken breast and pork loin become tough when overcooked. The window is pretty small for perfect doneness. 165 is overcooked, especially if it was 165 when you pulled it off the fire. The internal temp will rise while it rests. Your goal might should be not exceeding 160 after the rest. I have seen a 20 degree rise in temps after pulling the chicken off the EGG. Hope it helps! Better luck next time. Chris
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Nature Boy said:Just popped in and saw your issue. Lean meats like chicken breast and pork loin become tough when overcooked. The window is pretty small for perfect doneness. 165 is overcooked, especially if it was 165 when you pulled it off the fire. The internal temp will rise while it rests. Your goal might should be not exceeding 160 after the rest. I have seen a 20 degree rise in temps after pulling the chicken off the EGG. Hope it helps! Better luck next time. ChrisNorthern New Jersey
XL - Woo2, AR L (2) - Woo, PS Woo MM (2) - Woo MINI
Check out https://www.grillingwithpapaj.com for some fun and more Grilling with Papa (incase you haven't gotten enough of me)
Also, check out my YouTube Page
https://www.youtube.com/c/grillingwithpapaj
Follow me on Facebook
https://www.facebook.com/GrillingPapaJ/ -
Did you spray them? I’ve found spritzing makes chicken chewy unless it’s butter
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When we lived in Atlanta we could get fresh chicken by the piece at Whole Foods. Here in Columbus, Ohio all the Whole Foods chicken is packaged and I suspect previously frozen. SHMBO hates the texture. I can cook breasts to a perfect 160 and she doe not like it. Your problem? Previously frozen chicken?New Albany, Ohio
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THEBuckeye said:When we lived in Atlanta we could get fresh chicken by the piece at Whole Foods. Here in Columbus, Ohio all the Whole Foods chicken is packaged and I suspect previously frozen. SHMBO hates the texture. I can cook breasts to a perfect 160 and she doe not like it. Your problem? Previously frozen chicken?Northern New Jersey
XL - Woo2, AR L (2) - Woo, PS Woo MM (2) - Woo MINI
Check out https://www.grillingwithpapaj.com for some fun and more Grilling with Papa (incase you haven't gotten enough of me)
Also, check out my YouTube Page
https://www.youtube.com/c/grillingwithpapaj
Follow me on Facebook
https://www.facebook.com/GrillingPapaJ/ -
unoriginalusername said:Did you spray them? I’ve found spritzing makes chicken chewy unless it’s butterNorthern New Jersey
XL - Woo2, AR L (2) - Woo, PS Woo MM (2) - Woo MINI
Check out https://www.grillingwithpapaj.com for some fun and more Grilling with Papa (incase you haven't gotten enough of me)
Also, check out my YouTube Page
https://www.youtube.com/c/grillingwithpapaj
Follow me on Facebook
https://www.facebook.com/GrillingPapaJ/ -
this explains a few things with chicken breast
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Did you brine them? Soak in buttermilk and then brine.
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fishlessman said:this explains a few things with chicken breastNorthern New Jersey
XL - Woo2, AR L (2) - Woo, PS Woo MM (2) - Woo MINI
Check out https://www.grillingwithpapaj.com for some fun and more Grilling with Papa (incase you haven't gotten enough of me)
Also, check out my YouTube Page
https://www.youtube.com/c/grillingwithpapaj
Follow me on Facebook
https://www.facebook.com/GrillingPapaJ/ -
bill37 said:Did you brine them? Soak in buttermilk and then brine.Northern New Jersey
XL - Woo2, AR L (2) - Woo, PS Woo MM (2) - Woo MINI
Check out https://www.grillingwithpapaj.com for some fun and more Grilling with Papa (incase you haven't gotten enough of me)
Also, check out my YouTube Page
https://www.youtube.com/c/grillingwithpapaj
Follow me on Facebook
https://www.facebook.com/GrillingPapaJ/ -
https://thepoultrysite.com/articles/why-does-woody-breast-still-have-the-industry-stumped
Heard about “woody breast” on a podcast today. Sounds like a legit issue on the poultry industry that has been steadily growing the last few years. -
U_tarded said:https://thepoultrysite.com/articles/why-does-woody-breast-still-have-the-industry-stumped
Heard about “woody breast” on a podcast today. Sounds like a legit issue on the poultry industry that has been steadily growing the last few years.Northern New Jersey
XL - Woo2, AR L (2) - Woo, PS Woo MM (2) - Woo MINI
Check out https://www.grillingwithpapaj.com for some fun and more Grilling with Papa (incase you haven't gotten enough of me)
Also, check out my YouTube Page
https://www.youtube.com/c/grillingwithpapaj
Follow me on Facebook
https://www.facebook.com/GrillingPapaJ/ -
JMCXL said:bill37 said:Did you brine them? Soak in buttermilk and then brine.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Buy heritage breed birds from local farmer. I bet you never have an issue again.
The "industry" problems partly come from producing meat as quickly as possible for as much $$$ as possible.Large, Medium, MiniMax, & 22, and 36" Blackstone
Grand Rapids MI -
U_tarded said:https://thepoultrysite.com/articles/why-does-woody-breast-still-have-the-industry-stumped
Heard about “woody breast” on a podcast today. Sounds like a legit issue on the poultry industry that has been steadily growing the last few years.I had a bunch of breast, I tried all temperatures, ended up having to cook it to death before you could even chew it, I'm positive it had woody breast.Not sure if it was the OP's problem, it usually occurs in the supersized chickens you get today.Here's another article https://www.cbsnews.com/news/woody-breast-could-bite-the-chicken-business/
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