Breasts

FLBentRider · January 11, 2009, 12:22:04 PM

I picked up a bag of boneless chicken breasts @ Sams yesterday, I wanted to "make ahead" some lunches for the office.

I used a liberal application of KyNolas Jan's rub - http://www.susanminor.org/forums/showthread.php?p=718#post718

and of course, a little bacon :

The just went in for 2 hours of maple smoke @ 225F.

pensrock · January 11, 2009, 12:46:39 PM

Looks great FLB, your subject line was very enticing. ;) ::) ;D

Brisket Lover · January 11, 2009, 01:06:48 PM

Looks good, how you going to finish them?

FLBentRider · January 11, 2009, 01:13:44 PM

I figure they should be done by then, if not, I'll just leave them in @ 225F until they are done. I will probably put them under the broiler for a short time to crisp the bacon.

I'm going to vac seal them and freeze, then take them to work for lunch.

KyNola · January 11, 2009, 01:27:55 PM

Pens,
I agree. His subject line got my attention too! Even though it may not be the same, we still got to see some breasts!! ;D ;D

Like Ron White says "once you've seen one, you want to see them all!"

My apologies to LQ, Deb, Mrs. Seemore and Caribou.

Great looking food FLBR.

KyNola

seemore · January 11, 2009, 04:09:36 PM

No offense taken here, Ky. Thanks for the apology, though.
I'm a Rodney Carrington fan, so I can't be too shocked by the attention-getting title. :o

Smoking Duck · January 11, 2009, 04:14:34 PM

I think Rodney is hilarious! Ron White is good as well.

Consiglieri · January 11, 2009, 04:29:54 PM

Okay, you got me too. I think the only difference between men and boys is that we learn to control the laugh instinct; the sense of humor pretty much stays the same from 8th grade on.

FL: I see that you're putting bacon on skinless breasts (which seems to undue the lowfat benefit of the skinless chicken). Is there a reason you didn't use breasts with skin? Or is this a simple case of can't buy boneless with skin?

FLBentRider · January 11, 2009, 04:59:26 PM

That's the way we buy them, I've never looked for them boneless with skin. As far as the bacon, yeah it probably negates a little of the benefit, but without it I'm not sure they would be edible. As it was they dried out more that I wanted. I'll eat them, but I wouldn't serve it to guests.

I put them under the broiler to crisp the bacon, the first batch I didn't toothpick down the bacon, it curled up and fell off.

La Quinta · January 11, 2009, 05:23:45 PM

No worries here Ky...us girls like to make sausage...a girl can dream anyway!!! ;D ;D ;D

Doctor Woody · January 11, 2009, 05:25:30 PM

Bacon on almost anything will always make it better. ;D Even breasts. :D

Maybe next time you'll want to smoke them at a low temp so you can finish them entirely under the broiler? I know the little buggers cook awfully fast. They look good though.

Smoking Duck · January 11, 2009, 05:31:00 PM

Is anyone else as shocked as I am by all of this? ??? ??? ???

OK, I'm just kidding ;) ;D ;D ;D

Brisket Lover · January 11, 2009, 05:34:18 PM

I don't this is too risky but if so my apologies.

FLBentRider · January 11, 2009, 05:38:44 PM

My thermometer said 140F, but I cut one open and it was done... I cooked them too long. I will adjust and re-try.

Now THAT is food porn....

;D ;D

deb415611 · January 11, 2009, 05:47:07 PM

Quote from: La Quinta on January 11, 2009, 05:23:45 PM
No worries here Ky...us girls like to make sausage...a girl can dream anyway!!! ;D ;D ;D

;D