Jump to content
bryan

Chicken from my yesteryears

Recommended Posts

I'm not sure about this technique.  I guess if I lived where it was REALLY cold outside and I was a puss, I might consider this, but otherwise, I've got Beauty! and TheBeast ready at a moments notice to do chicken.

Besides, I have a gas fireplace with fake logs here at ChezChef!

Link to comment
Share on other sites

5 hours ago, Jon B. said:

Joe...I have trouble cooking chicken on my KK.   Can't imagine trying that way.  Interesting though....................

What kind of trouble? Can we help?

I think I might be showing my age on this one. Times were tough. No coal or much of anything else.

Link to comment
Share on other sites

17 hours ago, bryan said:

What kind of trouble? Can we help?

 

I tend just to cook boneless/skinless chicken breasts.................need to  be less boring and try something different.

I think my biggest problem is that I always cook them low & slow  without a thermometer and always guess wrong when to take them off the heat.

Practice, practice and more practice is needed!!!!! 

Link to comment
Share on other sites

Personally I'm not a fan of low-n-slow chicken. On a kamado especially a KK really moist tender chicken can be obtained at high temp. Those last crusted boneless skinless breasts were cooked indirect 400* for 35 minutes. They were absolutely yummy. For me chicken sucks up a lot of smoke so low-n-slow gets them too Smokey.

Reef's Bistro

Link to comment
Share on other sites

I do my boneless/skinless chicken breasts ~350 on the top grate set up for direct grilling. If I don't pound them out, which I usually don't, I give then 4 minutes, flip, 4 minutes, flip, 4 minutes, flip, and 4 minutes. That usually gets me in the neighborhood for temperature, then I add time if needed.

A brine before cooking helps, even if you can only do 30 minutes. 

My wife likes a bit of a char on her chicken, so it's direct grilling for me.

 

Link to comment
Share on other sites

6 hours ago, Jon B. said:

I tend just to cook boneless/skinless chicken breasts.................need to  be less boring and try something different.

I think my biggest problem is that I always cook them low & slow  without a thermometer and always guess wrong when to take them off the heat.

Practice, practice and more practice is needed!!!!! 

I use a  thermometer from Lowes/Home Depot. Around $20 good for up to 100 feet. Maverick I think.

In fact I use two. One for product and one for the KK at product level.

I seldom do hot cooks still in love with low and slow.

Edited by bryan
Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.



×
×
  • Create New...