Howdy Folks!
It is time to break out he grills!
We recorded a new cooking show where we grilled steaks, burgers, and chicken.
Actually it was boneless skinless chicken breasts and I did not want
them to get dry while grilling.
I brined them for about 45 minutes in the vaccuvin marinater.
(got it at Amazon!)
Otherwise I would have let them soak in the brine solution in a bowl
in the refrigerator for a couple of hours before grilling.
Anyway, long story short, I seared each side of the breast for about
4 minutes on a very hot grill.
I had the temp up to high on the gas grill.
Then I reduced the heat to a medium, I should hold my hand over the
grill about an inch above it for about 4 seconds.
I turned them every 4 or five minutes, closing the grill lid each
time between turning...
Continued this until my Talking Cooking Thermometer read above 180 degrees...
They came out great!
Very moist and not dry at all!
Breasts are so easy to dry out when grilling, especially the boneless
skinless ones.
To make brine here is the formula I learned for turkeys...
it is for a gallon so just reduce it as you need.
1 cup sea salt to 1 gallon water...
1/2 cup sea salt to 1/2 gallon water (8 cups)
1/4 Cup to 1/4 gallon (4 cups - Quart)
1/8 Cup (2 Tablespoons) to 2 cups, 16 ounces, Pint
Put your bird into the container you are going to use and pour the
brine solution in until it covers the bird by about an inch.
Let refrigerate for about 2/3 hours before grilling.
The grilling show will be posted next week.
Peace,
Dale Campbell
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