Boneless, skinless chicken breasts

Discussion in 'Poultry' started by cajunsmoker, Jul 23, 2006.

  1. cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    My wife wanted some chicken breasts to take to work for lunch, So I fixed her up. Smoked for an hour and a half and then finished up over the fire. Will pack up with the foodsaver and she's in bizniss. 8)


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    I think she felt sorry for me cause I didn't have anything to smoke this weekend. :p
     
  2. larry maddock

    larry maddock Master of the Pit OTBS Member

    yo cajunsmoker,
    do you brine or cure chicken before smoking??
     
  3. cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    No Larry,

    I have never brined or cured anything. I keep thinking I ought to try it, but if something is working why fix it?

    I recently bought some all purpose cure to do some canadian bacon with, and at the same time bought some brine mix for upland game. I plan to brine a venison shoulder and smoke it this winter. I have had trouble with venison drying out in the past and I hope this helps.
     
  4. jaynik

    jaynik Smoking Fanatic

    Rodger, the venison I did a few weeks ago that had been marinated in the soy/bourbon marinade stayed pretty tender/juicy. Also resist the temptation to overcook the venison. So good...
     
  5. joed617

    joed617 Smoking Fanatic OTBS Member

    Rodger, You may be right about the "wife feeling sorry for you cause you didn't have anything to smoke this weekend" It's either that or they want you out of the house for the day so you can play with the smoker. Nice looking chicken, what do you think they do with the chicken skin they don't sell?

    Jay, you are right about cooking venison. Long ago I cooked a venison roast and I did the cut and peek look to see if it was done. I did over cook it and had to make a stew with it after..

    Joe
     
  6. cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    I live around a lot of chicken processing plants Joe, and that's one of those questions I probably don't want to know the answer to.
     
  7. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    When we buy boneless chicken, I'll pull the skins off and drop them in a fry pan set on Med-low heat to render the fat. I let the fat cool and I will put it in a lidded plastic container and refrigerate or freeze it. When I need to make a roux for chicken or turkey gravy, I'll use the rendered chicken fat and flour. As for the crisped up chicken skins? My youngest son will sprinkle them with seasoning salt and eat 'em. Lad has a STRANGE/WEIRD appetite! :shock: But then again he's a teanaged eating machine. :mrgreen:
     
  8. ashton

    ashton Fire Starter

    I didn't want to start another boneless skinle chiken breast thread so Im updating this one :D

    Here's another idea for these sumptious morsels...

    I smoked up a mess of breasts and the what we didn't eat my sister-in-law cut up and has been using it in her recipes where it calls for canned or cubed chicken. It has been a smashing hit. The smokey flavor adds pizzaz to the dish. She made chichen and rice the other night and she said my nephew and my neices boy friend at 3 bowls a piece. My brother was mad cuz ther wasn't any for him to take for lunch the rest of the week!! :lol:
     
  9. I'll add to the post too then.
    Before we started raising our own chickens, we never would buy skinless boneless breasts. We'd buy split breasts, filet them, eat the breast however we wanted, save the tenders for just that or cut them into nuggets and save the bones and skin for homemade chicken soup.
    Buy a couple of "family packs" for .79/lb and you've got enough for several different meals if you make the soup.
    We still do the same thing, but with our own home grown yard birds.
     
  10. I had the unfortunate experience to work at ValleyDale Foods for 6 months. Meat processors. Made bacon, hot dogs, "deli ham", etc.

    Hot dogs are made with "chicken paste": measured by the pound, shoveled into a hopper and dumped in the mixer. Gooey yellow paste that came in drums. Anything from a chicken went into it.

    We had macerators that had a series of sharp blades on two counter-rotating parallel rollers, followed by another set turned 90 degrees. Anything that went in was turned into meat paste. Prep for canned ham.

    Hot dogs also got "boneless beef hearts", "beef salivary glands", and a few other cow parts that I forget. Packed in 30 pound boxes, frozen.

    Still don't eat hot dogs!!
     

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