|
Replies: 10
| visibility 325
|
All-In [43730]
TigerPulse: 100%
Posts: 18100
Joined: 4/24/15
|
Hay cutiger85 and other cookers: split breast
3
Apr 25, 2023, 11:13 AM
|
|
aka bone in chicken breast.......
Have a GREAT method for cooking in the oven. Any suggestions on cooking them over charcoal?
|
|
|
|
 |
All-In [31499]
TigerPulse: 100%
Posts: 10207
Joined: 1/28/15
|
Re: Hay cutiger85 and other cookers: split breast
5
5
Apr 25, 2023, 11:18 AM
|
|
Indirect and high heat, and I don’t add any wood smoke as I think too much smoke makes chicken astringent tasting. You need to be hot enough to render fat and crisp skin, in quick enough time that it doesn’t dry out. Pull at 160 and let that ##### rest for 10-15 min.
How you flavor it is where the fun is, it’s a blank canvas. Do bbq rub. Do lime, orange, garlic, cilantro, and make tacos with it. Do lemon, Greek yogurt, oregano, red wine vin and make it Greek, eat that #### on a pita. Marinade in jerk seasoning. Marinade in Peruvian chicken marinade and make an aji verde.
So many options
|
|
|
|
|
|
All-In [43730]
TigerPulse: 100%
Posts: 18100
Joined: 4/24/15
|
Yep this is what I was thinking and is similar to the
1
Apr 25, 2023, 11:22 AM
|
|
way I cook 'em in the oven:
Coat generously with Tony Cachere's. Preheat to 375. Cook for 1 hour. Let rest.
Prolly will do a bbq rub on there.
|
|
|
|
|
|
All-In [31499]
TigerPulse: 100%
Posts: 10207
Joined: 1/28/15
|
Re: Yep this is what I was thinking and is similar to the
2
Apr 25, 2023, 11:53 AM
|
|
I roast chickens at 450° and get them hella crisp. It will smoke out your kitchen, but the results speak for themselves
|
|
|
|
|
|
Heisman Winner [135939]
TigerPulse: 100%
Posts: 41647
Joined: 8/26/07
|
|
|
|
|
|
Oculus Spirit [85339]
TigerPulse: 100%
Posts: 24920
Joined: 5/21/14
|
Marinate about 1 hour in
3
Apr 25, 2023, 11:19 AM
|
|
Mountain Dew.
Coat generously with yeller mustard.
Coat generously with pork rub
Cook over charcoals to where you won't get salmonella
|
|
|
|
|
|
Oculus Spirit [85339]
TigerPulse: 100%
Posts: 24920
Joined: 5/21/14
|
|
|
|
|
|
CU Medallion [56087]
TigerPulse: 100%
Posts: 31647
Joined: 8/27/02
|
Two zone/indirect heat for 45 minutes or until it reaches
2
Apr 25, 2023, 11:21 AM
|
|
160°. No muss, no fuss.
|
|
|
|
|
|
CU Medallion [56087]
TigerPulse: 100%
Posts: 31647
Joined: 8/27/02
|
While we're on the topic, Imma make drumsticks tonight and
Apr 25, 2023, 11:51 AM
|
|
will try to sever those annoying tendons for the first time. Making lollipops always seemed like a pain in the ice, but I really hate those inedible bits. We'll see how it goes. If anyone's got tips, please share.
|
|
|
|
|
|
All-TigerNet [11640]
TigerPulse: 100%
Posts: 9796
Joined: 5/17/02
|
Let them sit out to get to room temp.
2
Apr 25, 2023, 12:16 PM
|
|
I use a generous amount of Cavender's seasoning both on top of and run in underneath the skin.
In my Weber kettle, I make a small mount of charcoal in the middle and cook on the edges.
Cook to 155°F internal temp and then take off the grill, wrap in foil, and let sit 10 minutes.
|
|
|
|
|
|
Lot o points [163012]
TigerPulse: 100%
Posts: 31933
Joined: 1/17/07
|
I always use about one teaspoon salt and one teaspoon sugar
Apr 25, 2023, 6:26 PM
|
|
per lb of chicken breast (boneless, so you might not need as much for bone in) and put on breasts then back in the fridge for an hour.
Do not wash off, just add whatever spice or rub you want when you cook.
Cook chicken to 165 and NO MORE. Breast meat dries out so fast.
|
|
|
|
|
|
Replies: 10
| visibility 325
|
|
|
50
