The Texas BBQ Forum

A chicken breast that looks like a bread loaf, and potato salad made with…..


…canned taters…..




There are reasons. It's tough keeping whole taters around in this weather, and I was experimenting with a way to get the thick chick parts cooked at the same time as the thin ones.

That's my story and I'm sticking by it.

Tasted good, though!

I Luv’ya but the chicken looks over.

Sailor Kenshin wrote:There are reasons. It's tough keeping whole taters around in this weather, and I was experimenting with a way to get the thick chick parts cooked at the same time as the thin ones.
That's my story and I'm sticking by it.
Tasted good, though!

The BOTTOM LINE is still THE BOTTOM LINE

Rambo wrote:I Luv’ya but the chicken looks over.

True. It was barely over. Though that color is mostly from the marinade. Still tasted okay.

I gave it a little too much time on the grill, trying to get the thick parts to a high enough temp. Next time, I won't worry about the temp in the thick sections so much.

It did taste good, though!

Sailor Kenshin wrote:

Rambo wrote:I Luv’ya but the chicken looks over.

True. It was barely over. Though that color is mostly from the marinade. Still tasted okay.

I’ll bet it was delicious. It’s difficult getting chicken or pork just right. I’ll guarantee you I’d eat it ALL

I will often slice my chicken breasts in half. It makes the thickness a lot more consistent and they cook faster.


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To continue with Chicken-ology…we bought thin-sliced breast portions and treated them to SB Texas Pecan. They looked nice.



They tasted nice. But, it was like chewing well-flavored rubber bands. They only got two minutes per side.

Earlier we had gotten a rotisserie chicken from the store. It was perfect. My conclusion: It's not me, it's the chicken. Or, it IS me and there is some essential element I am missing.

(But I remember being able to easily cook a whole chicken with nothing but soy and a lemon or orange….maybe it's the chicken after all.

Pan-fried taters 'n' onyawn were inhaled alongside.

I agree and think that it's the Chicken - - - ?WHY? is puzzling - - what did you cook them on ?

I’m with parts. The chicken was probably close to it’s past due. Maybe a quick brine or shorter cook time, relying on carryover cooking. Myself, I use the “bad meat” quite liberally when needed.

OldUsedParts wrote:I agree and think that it's the Chicken - - - ?WHY? is puzzling - - what did you cook them on ?

Mini gas grill, only two minutes per side.

Rubber-band chicken is not something I remember from The Beforetimes. I think chicken skin was thinner. And it was easy to get smaller whole birds, not the ChikZillas they sell now.

I think we’re giving up on grilling chicken breasts for now.

Why don't you try bone-in with the rib Chicken Breasts and then quit if they don't satisfy ?
I don't buy anything except bone-in breasts, wings or the whole bird.

Chicken Breasts are a female dog. I concur with OUP; I like the breast with the rib bone if we’re talking about chicken

These, being store-cut, were uneven in thickness. The thicker parts were not made of rubber. Hmmmm….

Anyway, slivered and turned into sammies, they'll do.