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Chicken Breasts.............

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  • Chicken Breasts.............

    So, this was a learning experience for me and I figured I'd pass it along.

    A couple of nights ago we wanted to make our chicken burritos mixture that is kind of a knockoff on Chipotle. In the past, I have rubbed down the breasts with either Rich's HAW or GP Sweet rub, added some balsamic vinegar and into the bath at 149° for an hour. Then, it went right to a CI or steel carbon pan with all the juices to finish at 165°.

    However, we got all kinds of side tracked After the chicken did the bath. So, I let it cool and threw it in the fridge for the following night, last night.

    Well, me being the handyman that I am, I was on an extension ladder yesterday afternoon trying to replace a light fixture. So Murphy decided to help. Short story is I had a hamburger bun with a hinge on it hanging off my finger and lots of ketchup being poured. So, off to urgent care for some stitches. I was thinking when they were stitching me up about the fact the chicken just didn't' want to get cooked.

    So, we get home and I crack a cold one. I don't feel like dealing with a CI pan. I figure I'd fill the sink with hot tap water and let the chicken warm up a bit. Then, it went to the grill. I used the juices from the bag to marinate the breasts as I grilled them. My fear was they were going to dry out with the longer than normal grill time and just being on a grill rather than in a pan with the juices.

    I'm glad to say, it worked out great. The breasts were tender, flavorful, and very moist. So, the stage cooking worked out just fine. Just some proof positive.



    Thanks for looking!
    Pete
    Large BGE
    Char Broil Tru-Infrared Commercial series

  • #2
    In spite of the "ketchup pouring" incident, that looks damn fine from here! Get on the mend me friend!


    Drinks well with others



    ~ P4 ~

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    • #3
      Bad luck with the finger bud...
      But the chicken looks good enough to eat...
      Would love to see this burrito gig some time...
      Craig
      sigpic

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      • #4
        Thanks for the points Phil, i appreciate it!

        Originally posted by SMOKE FREAK View Post
        Bad luck with the finger bud...
        But the chicken looks good enough to eat...
        Would love to see this burrito gig some time...
        Craig, here's where I started:

        http://www.smoked-meat.com/forum/showthread.php?t=38530

        and another post I did as I was wandering:

        http://www.smoked-meat.com/forum/showthread.php?t=42805

        We eat it as burrito and naked. If you go burrito, cook the tortillas up on a gas stove top and they are Very Good.

        Burritos are like pizza, no rules so I figure they're right up your ally
        Pete
        Large BGE
        Char Broil Tru-Infrared Commercial series

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        • #5
          Looks like that worked out really well Pete
          sigpic

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          • #6
            Thanks Pete... for the inspire...

            I see some chicken burritos in my future
            Craig
            sigpic

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            • #7
              better to have ketchup than mustard...............just sayin'
              sigpic
              it's all good my friend..........

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              • #8
                Owww... I hate making burger like that Heal quick, and nice cook. Eventually.
                In God I trust- All others pay cash...
                Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                • #9
                  Hopefully murphy stays away! Great looking yardbird !

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                  • #10
                    Breast Meat looks Great, Pete !!

                    Sorry to hear about the Dissected Finger!!

                    Heal Fast, Buddy!!


                    Bear
                    Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
                    Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---


                    Mom & 4 Cub litter---Potter County, PA:

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                    • #11
                      At least now you can count to 10 1/2. I know shut up

                      The bird looks great. I will have to give them a run.

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                      • #12
                        ...Yikes! I don't like stitches. Chicken looks great and thanks for the bump on the other recipes, which I was fixing all the time winter before.
                        z
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                        • #13
                          Ok, step away from the ladder!

                          Looks Real Good Pete!
                          Mark
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                          "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
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