Thanks to this wonderful site (and now book) I have had a pretty good deal of success. I have gotten very comfortable with pork shoulder. My burgers are better. My steaks are much better. My very first brisket was tender and juicy. I even did a whole Simon and Garfunkle chicken and it was pretty darn good.
So, far three times I have tried thin chicken breasts, pounded flat, to make a grilled chicken breast sandwich. So far, no joy. I salted and seasoned with overnight rest in the fridge. I tried hot and fast over coals once. Those ended up burned to a crisp before the center was done. I tried it on the gas grill twice. Hot and fast was burned again. Slow was just dry and tough.
Do we have a preferred method? Trying to get juicy and tender has eluded me thus far. What say you oh wizards of the outdoor flame?
Equipment: Weber Performer Premium (2015), Slow N' Sear, Auber Temp Controller, Weber Spirit (2013)
ThermoPop, ThermoQ
Thanks a ton,
- Heretic
So, far three times I have tried thin chicken breasts, pounded flat, to make a grilled chicken breast sandwich. So far, no joy. I salted and seasoned with overnight rest in the fridge. I tried hot and fast over coals once. Those ended up burned to a crisp before the center was done. I tried it on the gas grill twice. Hot and fast was burned again. Slow was just dry and tough.
Do we have a preferred method? Trying to get juicy and tender has eluded me thus far. What say you oh wizards of the outdoor flame?
Equipment: Weber Performer Premium (2015), Slow N' Sear, Auber Temp Controller, Weber Spirit (2013)
ThermoPop, ThermoQ
Thanks a ton,
- Heretic
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