|Send News. Want a reply? Read this. More in the FAQ. News Forum - All Forums - Mobile - PDA - RSS Headlines Twitter|
The one thing I've struggled with a bit as I work towards mastery of the man-stove is grilling chicken breasts. My first efforts involved store-bought marinade and direct grilling, but they ended up a bit tough. I tried a brine and indirect method that left them looking like drowning victims, followed by attempts to pound them flat that were inconsistent at best. I think I've finally worked it out though: The last couple of times I made them I brined them and then used a simple rub and grilled over a very hot fire (550-600 degrees), and finally managed to create a juicy, flavorful dish. It took long enough, I don't want to estimate how many sub-par chicken breasts I've turned out up until this point.
Copyright © 1996-2018 Stephen Heaslip. All rights reserved.
All trademarks are properties of their respective owners.
News CGI copyright © 1999-2018 James "furn" Furness &
All rights reserved.
Chatbear v1.4.0/blue++: Page generated 27 May 2018, 13:57.