Nothing fancy here , just a quick post .
I've been doing the pickle juice brine on chicken for a long time . I always have breaded and fried it though . After seeing Sam
zwiller
talk about brining and grilling the breast I had to give it a try .
So I finally found some boneless breast at a price I was willing to pay . Family pack of 6 halves with the tender loins attached .
Trimmed the fat and cut the tender loins off . Saving those for something else .
Took 2 breast and ripped them in half over the thickness . Gave me 4 thin pieces . Had a jar of homemade pickles that were about gone . So I used that for the brine . I just pour it over the chicken . What ever is left in the jar goes in / on . Used my vac container and held in the fridge for 3 hours .
In the container and juice dumped on . Those jalapenos Got ripe in the jar .
Out of the fridge 3 hours under vacuum .
I don't rinse them , I just use a paper towel and dry them off .
Sprinkled with some hot chicken seasoning I got when I was in Tennessee .
Really good stuff .
Last week I noticed the flavor bars on my Genesis 310 were rusted thru .
First parts I've replaced on this . Has to be 5 or 6 years old now .
So I bought some 16 gauge SS bars and the two heat deflectors . Also 16 gauge stainless .
I've never liked this grill for searing . Just wouldn't get the job done .
Until now . That heavier gauge metal really makes a difference on this grill .
Never got grill marks like these before , Did a great job on these . Kept the moisture inside .
No fancy plates at my house . Box mac n cheese and some frozen tots out of the air fryer .
Dill pickle chips on the sandwich was all it needed . No sauce , and that brioche bun makes it .
Pretty uneventful looking plate , but there wasn't much talking goin on .
Really good sandwich , and simple .
I've been doing the pickle juice brine on chicken for a long time . I always have breaded and fried it though . After seeing Sam
zwiller
talk about brining and grilling the breast I had to give it a try . So I finally found some boneless breast at a price I was willing to pay . Family pack of 6 halves with the tender loins attached .
Trimmed the fat and cut the tender loins off . Saving those for something else .
Took 2 breast and ripped them in half over the thickness . Gave me 4 thin pieces . Had a jar of homemade pickles that were about gone . So I used that for the brine . I just pour it over the chicken . What ever is left in the jar goes in / on . Used my vac container and held in the fridge for 3 hours .
In the container and juice dumped on . Those jalapenos Got ripe in the jar .
Out of the fridge 3 hours under vacuum .
I don't rinse them , I just use a paper towel and dry them off .
Sprinkled with some hot chicken seasoning I got when I was in Tennessee .
Really good stuff .
Last week I noticed the flavor bars on my Genesis 310 were rusted thru .
First parts I've replaced on this . Has to be 5 or 6 years old now .
So I bought some 16 gauge SS bars and the two heat deflectors . Also 16 gauge stainless .
I've never liked this grill for searing . Just wouldn't get the job done .
Until now . That heavier gauge metal really makes a difference on this grill .
Never got grill marks like these before , Did a great job on these . Kept the moisture inside .
No fancy plates at my house . Box mac n cheese and some frozen tots out of the air fryer .
Dill pickle chips on the sandwich was all it needed . No sauce , and that brioche bun makes it .
Pretty uneventful looking plate , but there wasn't much talking goin on .
Really good sandwich , and simple .
