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irishpride42
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Joined: 22 May 2008
Posts: 27
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 Posted: Jul 09 2008 Post subject: |
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I wonder if I could do that on a gasser in tin foil but use skinless breasts and put the butter in the middle of the breasts |
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irishpride42
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Joined: 22 May 2008
Posts: 27
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| Posted: Jul 09 2008 Post subject: |
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| Michael B wrote: |
If you can get your cooker this hot; I cooked my last few chickens indirect, naked on the grate, and at 500*. (five hundred is not a typing error) These all came out very moist with a crispy, carmel colored skin.
Michael B |
I can get the gasser that hot, you think it would work ok on it? |
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Sax
BBQ Fan
Joined: 06 Feb 2007
Posts: 179
Location: Spartanburg, SC
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| Posted: Jul 09 2008 Post subject: |
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| irishpride42 wrote: |
I wonder if I could do that on a gasser in tin foil but use skinless breasts and put the butter in the middle of the breasts |
Actually, the skin is what makes it work. The butter under the skin is infused with the oils from the sage and it permeates the chicken keeping it really moist and savory. The skin turns out very crispy. Cook it uncovered. I use a sheet pan just to make cleanup easier, but any oven safe pan or dish would work. I love the skin but my lady doesn't care for it. It peels right off leaving a moist breat. Good luck.
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irishpride42
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Joined: 22 May 2008
Posts: 27
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| Posted: Jul 09 2008 Post subject: |
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| Alright Sax I tried your recipe and it is in the oven as we speak! It smells GOOD! |
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Canadian Bacon
BBQ Super All Star
Joined: 06 Sep 2007
Posts: 13550
Location: Mississauga ON Canada
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| Posted: Jul 09 2008 Post subject: |
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Only one way to solve this problem..... 
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polock
BBQ Super Pro
Joined: 20 May 2008
Posts: 1290
Location: Sparta MO
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| Posted: Jul 09 2008 Post subject: |
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ya can't just rush into the cook, ya gotta ease into it lol that will help with the moisture
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OldSchoolWeberMan
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Joined: 02 Jul 2008
Posts: 60
Location: Odenton, MD
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| Posted: Jul 09 2008 Post subject: |
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You don't say which part(s) she likes best - or if you did say I missed it. IMO, marinade does not make anything more moist - it just flavors. My "moistest" poultry has come from brining for at least 12 hours in a simple salt brine, drying in the fridge uncovered for an hour or two and then basting with the Roadside Chicken recipe that is on this board. My kids and I like thighs and drumsticks and the wife likes the breast with ribmeat left on. To echo others comments though and to add my own experience as a father of four, pregnant is a difficult, temporary condition. Good 'cue recipes are for life. Good luck brother!
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Sax
BBQ Fan
Joined: 06 Feb 2007
Posts: 179
Location: Spartanburg, SC
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| Posted: Jul 10 2008 Post subject: |
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Well, what did the pregnant lady think?
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irishpride42
Newbie
Joined: 22 May 2008
Posts: 27
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| Posted: Jul 10 2008 Post subject: |
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| She loved it Sax, thanks again! |
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Alien BBQ
BBQ All Star
Joined: 12 Jul 2005
Posts: 5426
Location: Roswell, New Mexico
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stejvg
Newbie
Joined: 24 Jun 2008
Posts: 54
Location: wilm. De.
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| Posted: Jul 10 2008 Post subject: |
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When grilling I always start my chicken on the top rack, med to high temp. let the chicken cook about 1/2 to 3/4 done. Move chicken to the lower rack with the lid open. Sauce and do whatever you want as it finishes cooking. Never leave your chicken once you move it to the bottom rack, you're beverage of choice should be with you at all times once moving to the bottom rack.
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Mr Clean
Joined: 28 Sep 2008
Posts: 17
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| Posted: Sep 30 2008 Post subject: |
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| I see this is kind of an old post but a older cousin of mine told me to try vinegar,oil, and water mixed. I put it on ever time I turn the chicken. It makes it tender and juicy on the inside. Nice and crispy on the skin side. |
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sleecjr
BBQ Fan
Joined: 27 Mar 2008
Posts: 259
Location: Jacksonville, FL
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| Posted: Oct 07 2008 Post subject: |
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I can do boneless skinless chicken breast on my ceramic and they turn out great! Very very moist. I just put them on at 275-300. I am not sure why it is so different? The ceramic changed the food moisture a lot.
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sleecjr
BBQ Fan
Joined: 27 Mar 2008
Posts: 259
Location: Jacksonville, FL
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| Posted: Oct 07 2008 Post subject: |
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I can do boneless skinless chicken breast on my ceramic and they turn out great! Very very moist. I just put them on at 275-300. I am not sure why it is so different? The ceramic changed the food moisture a lot.
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Primo Oval XL
Cookshack
JennAir Gasser, I have to have somewhere to store my accessories. |
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