> Is there some way to "reconstitute", if you will, breast meat that's a
> little dry?

Kili, chicken ala king is on my learn-to-do list. I might suggest it.

Kit

--

"kilikini" > wrote in message
news:467043c5$0$4936

>> > The legs, thighs and wings were awesome, but, as usual, we thought the
>> > breast meat was a little dry. (We prefer dark meat to white meat in
>> > the
>> > first place.)

Just to jump in here kili.. breast meat does cook faster then legs. When
you cook them you could separate them and cook the legs longer. I don't
know how that would work with your smoking but it's just an idea

kilikini wrote:
> "Omelet" > wrote in message
> news
>> In article >,
>> "Nancy Young" > wrote:
>>
>>> "kilikini" > wrote
>>>
>>>> I've even considered chicken potstickers because I have wonton
>>>> wrappers in the freezer. I know, they're normally made with pork
>>>> or shrimp. Do you think they'd work with chicken???
>>>
>>> I've had duck potstickers, why not chicken? Might need more
>>> seasoning?
>>>
>>> nancy
>>
>> And since the chicken breast is that dry, I'd add more minced
>> veggies to it. Things like minced water chestnuts, celery, bamboo
>> shoot, or even some shredded cabbage.
>> --
>> Peace, Om
>
> Good idea, Om. I like the crunch of water chesnuts, anyway. Our
> Asian store actually sells them already minced, too.
>
> kili

That's one of the few things I buy canned - water chestnuts (and bamboo
shoots). These things are not widely available in west TN, although if you
want to peel your own water chestnuts they *do* have them at Schnuck's, in
season. Pain in the ass; I'll go with the Goya canned ones.

Jill

On Wed, 13 Jun 2007 14:56:45 -0400, "kilikini"
> wrote:

>Sunday we BBQ'd 2 whole chickens that we first spatchcocked. They were
>smoked for about 2 to two and a half hours, over lump to about 170 degrees
>internal. We then let them sit for a few hours.
>
>The legs, thighs and wings were awesome, but, as usual, we thought the
>breast meat was a little dry. (We prefer dark meat to white meat in the
>first place.) Today, I shredded all the remaining white meat and there is a
>considerable bit to be used up. I've already made chicken salad sandwiches,
>twice, and don't want another one of those for dinner.
>
>Is there some way to "reconstitute", if you will, breast meat that's a
>little dry?
>
>I know it sounds like such a newbie question, but I don't want to throw the
>meat out and if I can't find some way to save it, that's what's going to
>happen. I'd do a soup, but it's a little warm for that. If anyone has any
>tricks, I know it's going to be someone here! :~)
>
>kili
>
I know I'm a little late here.. but.. I can't help with that which is
already dry.. BUT.. I used to smoke a lot of turkeys and chickens in
the brinkman smokers that were so popular a few years back..
I always had a pan of apple juice between the charcoal and bird..
If half way through cooking I notice the pan going dry.. (looks like
applesauce in the pan) I'd pour in some hot water to keep moisture
up..
Breast meat facing up while cooking, I was concerned when I first
started smoking the turkeys when temperature said they were done, cut
into breast and they would be juicy, I thought I hadn't cooked them
long enough.. them not being dried out...(but of course it was clear
juice)

Chuck (in SC)

Chuck (in SC) wrote:
> On Wed, 13 Jun 2007 14:56:45 -0400, "kilikini"
> > wrote:
>
>> Sunday we BBQ'd 2 whole chickens that we first spatchcocked. They
>> were smoked for about 2 to two and a half hours, over lump to about
>> 170 degrees internal. We then let them sit for a few hours.
>>
>> The legs, thighs and wings were awesome, but, as usual, we thought
>> the breast meat was a little dry. (We prefer dark meat to white
>> meat in the first place.) Today, I shredded all the remaining white
>> meat and there is a considerable bit to be used up. I've already
>> made chicken salad sandwiches, twice, and don't want another one of
>> those for dinner.
>>
>> Is there some way to "reconstitute", if you will, breast meat that's
>> a little dry?
>>
>> I know it sounds like such a newbie question, but I don't want to
>> throw the meat out and if I can't find some way to save it, that's
>> what's going to happen. I'd do a soup, but it's a little warm for
>> that. If anyone has any tricks, I know it's going to be someone
>> here! :~)
>>
>> kili
>>
> I know I'm a little late here.. but.. I can't help with that which is
> already dry.. BUT.. I used to smoke a lot of turkeys and chickens in
> the brinkman smokers that were so popular a few years back..
> I always had a pan of apple juice between the charcoal and bird..
> If half way through cooking I notice the pan going dry.. (looks like
> applesauce in the pan) I'd pour in some hot water to keep moisture
> up..
> Breast meat facing up while cooking, I was concerned when I first
> started smoking the turkeys when temperature said they were done, cut
> into breast and they would be juicy, I thought I hadn't cooked them
> long enough.. them not being dried out...(but of course it was clear
> juice)
>
> Chuck (in SC)

The hubby has completely done away with the water pan and cooks the birds
breast side down in our WSM. Sometimes it works; this time they came out a
little dry. We'll most likely brine them next time. Thanks! :~)

kili

In article >,
"kilikini" > wrote:

> "Omelet" > wrote in message
> news
> > In article >,
> > "Nancy Young" > wrote:
> >
> > > "kilikini" > wrote
> > >
> > > > I've even considered chicken potstickers because I have wonton
> wrappers in
> > > > the freezer. I know, they're normally made with pork or shrimp. Do
> you
> > > > think they'd work with chicken???
> > >
> > > I've had duck potstickers, why not chicken? Might need more
> > > seasoning?
> > >
> > > nancy
> >
> > And since the chicken breast is that dry, I'd add more minced veggies to
> > it. Things like minced water chestnuts, celery, bamboo shoot, or even
> > some shredded cabbage.
> > --
> > Peace, Om
>
> Good idea, Om. I like the crunch of water chesnuts, anyway. Our Asian
> store actually sells them already minced, too.
>
> kili

I'll have to look for that.
Sounds handy!
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In article >,
"kilikini" > wrote:

> "Omelet" > wrote in message
> news
> > In article >,
> > "kilikini" > wrote:
> >
> >
> > >
> > > I did get a taco salad shell form for the deep fryer, though. It makes
> > > perfect shells to hold the salad!
> > >
> > > kili
> >
> > Oh damn. Now THAT is a cool idea! :-)
> >
> > You mean the bowl shaped forms?
> >
> > I'll have to look for one of those for making Tostadas.
> >
> > I might have to learn to make my own large corn tortillas tho' since my
> > wheat allergies have gotten worse. :-(
> > --
> > Peace, Om
>
> Yep, the bowl shaped formed shells. We have the small fry daddy thing, so
> it only does a small shell, but it holds more than enough food for me. It
> works perfectly.
>
> Hey, I just had an idea, Om. Have you ever tried making a parmesan
> "basket"? Shred parmesan onto a baking sheet and right when it's browned
> and a little bubbly, quickly and carefully place the baked parmesan cookie
> (for lack of a better word) over an upturned bowl. It will mold to the
> shape of the bowl and cool. Tip the bowl over to release the "basket".
> Fill with a salad or a non-wheat pasta alfredo (or whatever!) and serve.
> Yummy and eye-appealing!
>
> kili

I've seen pics of those but have never tried them.
Thanks for reminding me! :-)
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In article >,
"jmcquown" > wrote:

> kilikini wrote:
> > "aem" > wrote in message
> > oups.com...
> > On Jun 13, 11:56 am, "kilikini" > wrote:
> >> [snip]
> >> Is there some way to "reconstitute", if you will, breast meat that's
> >> a little dry? [snip]
> >
> > This is what white sauce or velouté sauce were invented for. (or one
> > thing, at least) Make a sauce with either milk or chicken stock or a
> > mixture, with a touch of dry sherry for flavor. Sauté things like
> > chopped onion, multi-colored chopped bell peppers and mushrooms --
> > your choice, maybe also baby corn, maybe some diced Anaheim chiles,
> > even a tiny bit of chipotles if you like. Stir in the cubed chicken
> > just until it's hot. An a la king, basically, limited only by your
> > imagination. Eat over split biscuits, or noodles, or rice. -aem
> >
> > =================================================
> >
> > In other words, turn it into a "gourmet" chicken ala king! That
> > didn't occur to me, either. I do have sherry on hand and most of the
> > veggies you mentioned I already have in a mixed bag, frozen. I'd
> > just have to get milk (I like a cream sauce). And, I'd have to
> > decide to serve over rice, pasta or bread.
> >
> I love chicken on biscuits and chicken & dumplings. Much simpler. Doesn't
> have to get all "gourmet" with black beans, Anaheim peppers, even sherry...
> Add some of the frozen veggies to a little broth from the chicken, make a
> cream sauce and enjoy.
>
> Jill <---sometimes simplest is the best thing in the world

Then there is also just slicing it thin and serving it with Ramen?
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In article >, sf wrote:

> On Wed, 13 Jun 2007 15:48:34 -0500, Omelet >
> wrote:
>
> >In article >, sf wrote:
> >
> >> On Wed, 13 Jun 2007 16:18:38 -0400, "cybercat" >
> >> wrote:
> >>
> >> >Honestly, if you are ever coming to the area, let me know. We've got a
> >> >guest
> >> >room and the house (while definitely no palace!) is big enough for guests
> >> >to
> >> >have their privacy too. I do not imagine this area can compare to yours
> >> >for
> >> >tourist sites and beauty, but maybe you would enjoy the fall weather.
> >>
> >> I plan to retire in 2 years max. Then we'll do some serious off
> >> season traveling in and outside the USA. Thanks for the invite!
> >
> >I'll invoke an invite here too. :-)
> >
> >As long as you like cats... <lol>
>
> WoooHooo! Thanks. Again, you may live to eat those words.

Never. :-)

My house is no showplace, but it works for me... <G>
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In article >,
"kilikini" > wrote:

> <sf> wrote in message ...
> > On Wed, 13 Jun 2007 14:27:22 -0700, BOBOBOnoBO® >
> > wrote:
> >
> > >
> > >Especially since the refried beans recipe below is total crap. Some
> > >bad cook at the TV network thinks that the more ingredients, the
> > >better. Refried beans= freshly boiled pintos, lard, salt. THAT'S IT!
> >
> > I know, Bryan... but I wasn't going there, so I said "skip it". As
> > Cyber said, Rosarita! Personally, I think their "spicy jalapeno"
> > would be good on Kili's tostada - but I don't think she likes any
> > heat.
> >
> > As for the rest of your comments, my aren't we grumpy today? I think
> > Kilii has eaten enough toastdas in her day to be able to construct one
> > she likes. A recipe is only a map and some maps aren't as good as
> > others.
> >
> > FYI: There is never too much cilantro or green onion for me.
> >
> > ;P
> >
>
> I am another lover of cilantro. :~)
>
> kili

You can have my share of the Cilantro, but I do like green onions. :-)
I've been known to serve those trimmed, whole in salads or on crudite
dip trays.
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In article >, sf wrote:

> On Wed, 13 Jun 2007 16:41:04 -0400, "kilikini"
> > wrote:
>
> >Hey, if anyone wants to visit Florida, we've always got a spare room, but,
> >of course, you'll most likely be forced to eat BBQ.
>
> Poor little me! Oh, BTW: I'm a "good" guest. I buy food and take my
> hosts OUT to dinner.
>
> >Oh, and don't come in
> >the summer; especially when we only have one little hard-working window unit
> >to cool off the whole house. :~)
>
> Coming from Michigan, I know all about humidity and the accompanying
> bugs.... <laugh> Florida in the summertime has never appealed to me.
> I'm from a snowbird state. We used to vacation in Florida *on the
> coast* during Spring vacation when I was a kid.

<lol> I've been known to purchase food and sometimes even cook for my
hosts. :-)

The last place I spent the night, their diets were similar to mine.
I brought Cornish Game Hens and some medium shrimps. =D= did the cooking
but I did help with the cleanup. I scrubbed the broiler pan. <G> Jo',
his wife, offered to adopt me as a daughter after that.

I'll get around to posting those pics eventually! It was for some
reloading lessons.

Awesome people!
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In article >, sf wrote:

> On Wed, 13 Jun 2007 17:38:50 -0400, "kilikini"
> > wrote:
>
> > Believe it or not, I may be running out of chicken to use up
> >with all these great ideas! LOL.
>
> May I speak for the group?
>
> I HOPE so!!!! I'm getting hungry just reading this thread.

Kudos to Kili for starting a really good thread. :-)
On topic too! <lol>
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In article >, "cybercat" >
wrote:

> "Omelet" > wrote in message
> news
> > In article >, "cybercat" >
> > wrote:
> >
> >> "kilikini" > wrote
> >> > I did get a taco salad shell form for the deep fryer, though. It makes
> >> > perfect shells to hold the salad!
> >> >
> >>
> >> Is there anything better than a taco salad? Mmm. I like
> >> mine with corn in the taco meat, guac and sour on top,
> >> kidney beans, and ranch dressing.
> >
> > I do make taco salads, but I use corn chips arranged as a base for it.
> > --
> I don't care so much about the corn shell or the chips, it is the hot meat
> on the cold salad, etc.

I know what you mean.

We could probably skip the "base" and just use a lettuce leaf.
I do like Kili's idea tho' of using a cheese basket.
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In article >, "cybercat" >
wrote:

> "Omelet" > wrote
> >>
> >> I love Texas, and haven't been for a long time. And I love cats. I
> >> consider
> >> cat fur part of the fiber in my diet.
> >
> > ROFLMAO!
> > I do SO know that feeling! ;-D
> >
> > Got them trained to stay off of the kitchen counters for the most part!
> >
>
> Me too, but we are not kidding when we say, "You have to love cats."
> As often as I have to scoop for two cats, and as often as we hear the
> dreaded " . . . hurk . . . hurk . . . hurk ....hurkhurkhurk SPLAT!!" people

<giggles> I just make sure that they are on the floor when I hear that,
wait 'till they are done and grab the paper towels.

People with cats should not have wall to wall carpeting.

I don't.

> who don't like animals are not going to be amused. Also, at least one of
> my cats will try to sneak into the guest room bed if anyone is in there.
> After all, it is usually their room!

What? You let guests sleep in THEIR bed?
How dare you?

;-)


>
> > There is a full sized futon in the livingroom...
> > --
>
> Sounds good! But you know, I think it might break my heart to see how
> Austin has grown. Austin is Texas' Raleigh, and Raleigh has also become
> overrun in recent years. So much of the green is gone. I remember Austin
> being one of the few green places I saw in Texas. Austin and Conroe, where
> the Renaissance Festival was held every year.

I live in San Marcos...
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In article >,
"kilikini" > wrote:

> "cybercat" > wrote in message
> ...
> >
> > "Omelet" > wrote
> > >>
> > >> I love Texas, and haven't been for a long time. And I love cats. I
> > >> consider
> > >> cat fur part of the fiber in my diet.
> > >
> > > ROFLMAO!
> > > I do SO know that feeling! ;-D
> > >
> > > Got them trained to stay off of the kitchen counters for the most part!
> > >
> >
> > Me too, but we are not kidding when we say, "You have to love cats."
> > As often as I have to scoop for two cats, and as often as we hear the
> > dreaded " . . . hurk . . . hurk . . . hurk ....hurkhurkhurk SPLAT!!"
> people
> > who don't like animals are not going to be amused. Also, at least one of
> > my cats will try to sneak into the guest room bed if anyone is in there.
> > After all, it is usually their room!
> >
> > > There is a full sized futon in the livingroom...
> > > --
> >
> > Sounds good! But you know, I think it might break my heart to see how
> > Austin has grown. Austin is Texas' Raleigh, and Raleigh has also become
> > overrun in recent years. So much of the green is gone. I remember Austin
> > being one of the few green places I saw in Texas. Austin and Conroe, where
> > the Renaissance Festival was held every year.
> >
> >
>
> Your cat life sounds just like mine! LOL.
>
> kili

This is supposed to be _my_ bed?

http://i13.tinypic.com/3zrkf0g.jpg
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In article >, "cybercat" >
wrote:

> "kilikini" > wrote
> >
> > Your cat life sounds just like mine! LOL.
> >
>
> Kili, this morning, Gracie is all lovie, purring up a
> storm on the pillow next to mine. She starts licking her
> lips and gets a funny expression on her face. It took
> me a few seconds, then I sprang into action! Shooed
> her down and heard .... "hurk ... hurk ..."
>
> hahaha!

Some of them make a very distinctive distressed "Rrowing" sound before
the hurking starts.
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Omelet wrote:
> In article >,
> "kilikini" > wrote:
>
>>>
>>> FYI: There is never too much cilantro or green onion for me.
>>>
>>> ;P
>>>
>>
>> I am another lover of cilantro. :~)
>>
>> kili
>
> You can have my share of the Cilantro, but I do like green onions. :-)
> I've been known to serve those trimmed, whole in salads or on crudite
> dip trays.

We'll trade then. :~) You can pick your cilantro off and give it to me and
I'll give you my green onions. LOL.

kili

Omelet wrote:
> In article >, sf wrote:
>
>> On Wed, 13 Jun 2007 17:38:50 -0400, "kilikini"
>> > wrote:
>>
>>> Believe it or not, I may be running out of chicken to use up
>>> with all these great ideas! LOL.
>>
>> May I speak for the group?
>>
>> I HOPE so!!!! I'm getting hungry just reading this thread.
>
> Kudos to Kili for starting a really good thread. :-)
> On topic too! <lol>

Thanks! I needed some help and I knew I could turn to the intelligent minds
of RFC.

kili

"kilikini" > wrote

> We'll trade then. :~) You can pick your cilantro off and give it to me
> and
> I'll give you my green onions. LOL.

I went to the oriental market (after I stopped at the library, heh) and
picked up gyoza wrappers and napa cabbage for the potstickers.
Luckily I remembered to pick up scallions, you can't beat the
price (well, I can't), 39 cents a bunch. Got 2 bunches, plus a large
napa cabbage (quite large and still the smallest they had) and 2 packages
of gyoza wrappers and got change back from a five.

nancy

Nancy Young wrote:
> "kilikini" > wrote
>
>> We'll trade then. :~) You can pick your cilantro off and give it
>> to me and
>> I'll give you my green onions. LOL.
>
> I went to the oriental market (after I stopped at the library, heh)
> and picked up gyoza wrappers and napa cabbage for the potstickers.
> Luckily I remembered to pick up scallions, you can't beat the
> price (well, I can't), 39 cents a bunch. Got 2 bunches, plus a large
> napa cabbage (quite large and still the smallest they had) and 2
> packages of gyoza wrappers and got change back from a five.
>
> nancy

Gotta love those Asian markets! Nice score. :~)

kili

On Thu, 14 Jun 2007 10:14:58 -0400, "kilikini"
> wrote:

>Chuck (in SC) wrote:
>> On Wed, 13 Jun 2007 14:56:45 -0400, "kilikini"
>> > wrote:
>>
>>> Sunday we BBQ'd 2 whole chickens that we first spatchcocked. They
>>> were smoked for about 2 to two and a half hours, over lump to about
>>> 170 degrees internal. We then let them sit for a few hours.
>>>
>>> The legs, thighs and wings were awesome, but, as usual, we thought
>>> the breast meat was a little dry. (We prefer dark meat to white
>>> meat in the first place.) Today, I shredded all the remaining white
>>> meat and there is a considerable bit to be used up. I've already
>>> made chicken salad sandwiches, twice, and don't want another one of
>>> those for dinner.
>>>
>>> Is there some way to "reconstitute", if you will, breast meat that's
>>> a little dry?
>>>
>>> I know it sounds like such a newbie question, but I don't want to
>>> throw the meat out and if I can't find some way to save it, that's
>>> what's going to happen. I'd do a soup, but it's a little warm for
>>> that. If anyone has any tricks, I know it's going to be someone
>>> here! :~)
>>>
>>> kili
>>>
>> I know I'm a little late here.. but.. I can't help with that which is
>> already dry.. BUT.. I used to smoke a lot of turkeys and chickens in
>> the brinkman smokers that were so popular a few years back..
>> I always had a pan of apple juice between the charcoal and bird..
>> If half way through cooking I notice the pan going dry.. (looks like
>> applesauce in the pan) I'd pour in some hot water to keep moisture
>> up..
>> Breast meat facing up while cooking, I was concerned when I first
>> started smoking the turkeys when temperature said they were done, cut
>> into breast and they would be juicy, I thought I hadn't cooked them
>> long enough.. them not being dried out...(but of course it was clear
>> juice)
>>
>> Chuck (in SC)
>
>The hubby has completely done away with the water pan and cooks the birds
>breast side down in our WSM. Sometimes it works; this time they came out a
>little dry. We'll most likely brine them next time. Thanks! :~)
>
>kili
>

Whats a "WSM"?
Chuck (in SC)

Chuck (in SC) wrote:
> On Thu, 14 Jun 2007 10:14:58 -0400, "kilikini"
> > wrote:
>
>> Chuck (in SC) wrote:
>>> On Wed, 13 Jun 2007 14:56:45 -0400, "kilikini"
>>> > wrote:
>>>
>>>> Sunday we BBQ'd 2 whole chickens that we first spatchcocked. They
>>>> were smoked for about 2 to two and a half hours, over lump to about
>>>> 170 degrees internal. We then let them sit for a few hours.
>>>>
>>>> The legs, thighs and wings were awesome, but, as usual, we thought
>>>> the breast meat was a little dry. (We prefer dark meat to white
>>>> meat in the first place.) Today, I shredded all the remaining
>>>> white meat and there is a considerable bit to be used up. I've
>>>> already made chicken salad sandwiches, twice, and don't want
>>>> another one of those for dinner.
>>>>
>>>> Is there some way to "reconstitute", if you will, breast meat
>>>> that's a little dry?
>>>>
>>>> I know it sounds like such a newbie question, but I don't want to
>>>> throw the meat out and if I can't find some way to save it, that's
>>>> what's going to happen. I'd do a soup, but it's a little warm for
>>>> that. If anyone has any tricks, I know it's going to be someone
>>>> here! :~)
>>>>
>>>> kili
>>>>
>>> I know I'm a little late here.. but.. I can't help with that which
>>> is already dry.. BUT.. I used to smoke a lot of turkeys and
>>> chickens in the brinkman smokers that were so popular a few years
>>> back..
>>> I always had a pan of apple juice between the charcoal and bird..
>>> If half way through cooking I notice the pan going dry.. (looks like
>>> applesauce in the pan) I'd pour in some hot water to keep moisture
>>> up..
>>> Breast meat facing up while cooking, I was concerned when I first
>>> started smoking the turkeys when temperature said they were done,
>>> cut into breast and they would be juicy, I thought I hadn't cooked
>>> them long enough.. them not being dried out...(but of course it was
>>> clear juice)
>>>
>>> Chuck (in SC)
>>
>> The hubby has completely done away with the water pan and cooks the
>> birds breast side down in our WSM. Sometimes it works; this time
>> they came out a little dry. We'll most likely brine them next time.
>> Thanks! :~)
>>
>> kili
>>
>
> Whats a "WSM"?
> Chuck (in SC)

Weber Smokey Mountain; it's an upright bullet smoker.

kili

In article >,
"kilikini" > wrote:

> The hubby has completely done away with the water pan and cooks the birds
> breast side down in our WSM. Sometimes it works; this time they came out a
> little dry. We'll most likely brine them next time. Thanks! :~)
>
> kili

Does he spatchcock?
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In article >,
"kilikini" > wrote:

> Omelet wrote:
> > In article >,
> > "kilikini" > wrote:
> >
> >>>
> >>> FYI: There is never too much cilantro or green onion for me.
> >>>
> >>> ;P
> >>>
> >>
> >> I am another lover of cilantro. :~)
> >>
> >> kili
> >
> > You can have my share of the Cilantro, but I do like green onions. :-)
> > I've been known to serve those trimmed, whole in salads or on crudite
> > dip trays.
>
> We'll trade then. :~) You can pick your cilantro off and give it to me and
> I'll give you my green onions. LOL.
>
> kili

Deal! ;-D
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Thu, 14 Jun 2007 14:11:20 -0400, "kilikini"
> wrote:

>Chuck (in SC) wrote:
>> On Thu, 14 Jun 2007 10:14:58 -0400, "kilikini"
>> > wrote:
>>
>>> Chuck (in SC) wrote:
>>>> On Wed, 13 Jun 2007 14:56:45 -0400, "kilikini"
>>>> > wrote:
>>>>
>>>>> Sunday we BBQ'd 2 whole chickens that we first spatchcocked. They
>>>>> were smoked for about 2 to two and a half hours, over lump to about
>>>>> 170 degrees internal. We then let them sit for a few hours.
>>>>>
>>>>> The legs, thighs and wings were awesome, but, as usual, we thought
>>>>> the breast meat was a little dry. (We prefer dark meat to white
>>>>> meat in the first place.) Today, I shredded all the remaining
>>>>> white meat and there is a considerable bit to be used up. I've
>>>>> already made chicken salad sandwiches, twice, and don't want
>>>>> another one of those for dinner.
>>>>>
>>>>> Is there some way to "reconstitute", if you will, breast meat
>>>>> that's a little dry?
>>>>>
>>>>> I know it sounds like such a newbie question, but I don't want to
>>>>> throw the meat out and if I can't find some way to save it, that's
>>>>> what's going to happen. I'd do a soup, but it's a little warm for
>>>>> that. If anyone has any tricks, I know it's going to be someone
>>>>> here! :~)
>>>>>
>>>>> kili
>>>>>
>>>> I know I'm a little late here.. but.. I can't help with that which
>>>> is already dry.. BUT.. I used to smoke a lot of turkeys and
>>>> chickens in the brinkman smokers that were so popular a few years
>>>> back..
>>>> I always had a pan of apple juice between the charcoal and bird..
>>>> If half way through cooking I notice the pan going dry.. (looks like
>>>> applesauce in the pan) I'd pour in some hot water to keep moisture
>>>> up..
>>>> Breast meat facing up while cooking, I was concerned when I first
>>>> started smoking the turkeys when temperature said they were done,
>>>> cut into breast and they would be juicy, I thought I hadn't cooked
>>>> them long enough.. them not being dried out...(but of course it was
>>>> clear juice)
>>>>
>>>> Chuck (in SC)
>>>
>>> The hubby has completely done away with the water pan and cooks the
>>> birds breast side down in our WSM. Sometimes it works; this time
>>> they came out a little dry. We'll most likely brine them next time.
>>> Thanks! :~)
>>>
>>> kili
>>>
>>
>> Whats a "WSM"?
>> Chuck (in SC)
>
>Weber Smokey Mountain; it's an upright bullet smoker.
>
>kili
>
Ahh.. Weber Smokey Mountain.. = WSM.. I should have known that..
Chuck (in SC)

"Omelet" > wrote
>> >
>> > You can have my share of the Cilantro, but I do like green onions. :-)
>> > I've been known to serve those trimmed, whole in salads or on crudite
>> > dip trays.
>>
>> We'll trade then. :~) You can pick your cilantro off and give it to me
>> and
>> I'll give you my green onions. LOL.
>>
>> kili
>
> Deal! ;-D
> --

If this is for our slumber party, you will have to split the onions with me.
Cilantro tastes like bug spray smells, or melted plastic smells, to me.

"Omelet" > wrote in message
news
> In article >,
> "kilikini" > wrote:
>
>> The hubby has completely done away with the water pan and cooks the birds
>> breast side down in our WSM. Sometimes it works; this time they came out
>> a
>> little dry. We'll most likely brine them next time. Thanks! :~)
>>
>> kili
>
> Does he spatchcock?
> --

Don't you think that's a little personal to discuss in usenet?

Omelet wrote:
> In article >,
> "kilikini" > wrote:
>
>> The hubby has completely done away with the water pan and cooks the
>> birds breast side down in our WSM. Sometimes it works; this time
>> they came out a little dry. We'll most likely brine them next time.
>> Thanks! :~)
>>
>> kili
>
> Does he spatchcock?

We did this last time, yes.

kili

In article >, "cybercat" >
wrote:

> "Omelet" > wrote
> >> >
> >> > You can have my share of the Cilantro, but I do like green onions. :-)
> >> > I've been known to serve those trimmed, whole in salads or on crudite
> >> > dip trays.
> >>
> >> We'll trade then. :~) You can pick your cilantro off and give it to me
> >> and
> >> I'll give you my green onions. LOL.
> >>
> >> kili
> >
> > Deal! ;-D
> > --
>
> If this is for our slumber party, you will have to split the onions with me.
> Cilantro tastes like bug spray smells, or melted plastic smells, to me.

If it is MY slumber party, you will find Parsley substituted for
Cilantro! That stuff is not even allowed in the house. <G>
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >, "cybercat" >
wrote:

> "Omelet" > wrote in message
> news
> > In article >,
> > "kilikini" > wrote:
> >
> >> The hubby has completely done away with the water pan and cooks the birds
> >> breast side down in our WSM. Sometimes it works; this time they came out
> >> a
> >> little dry. We'll most likely brine them next time. Thanks! :~)
> >>
> >> kili
> >
> > Does he spatchcock?
> > --
>
> Don't you think that's a little personal to discuss in usenet?
>
>

<snicker>
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
"kilikini" > wrote:

> Omelet wrote:
> > In article >,
> > "kilikini" > wrote:
> >
> >> The hubby has completely done away with the water pan and cooks the
> >> birds breast side down in our WSM. Sometimes it works; this time
> >> they came out a little dry. We'll most likely brine them next time.
> >> Thanks! :~)
> >>
> >> kili
> >
> > Does he spatchcock?
>
> We did this last time, yes.
>
> kili

Did it help with the dryness?

I'm really curious as I've only ever tried it with grilled cornish game
hens. It did seem to work for them, but I marinated those in ziplock
bags for 24 hours to keep them submerged:

http://tinypic.com/4g8jpld.jpg

http://tinypic.com/48qvjvl.jpg

Granted, cornish are not the same as regular chickens, but the breast
meat was most edible.

I've got to try this with regular chickens so am very curious about your
results. :-)

So far, the only edible breast meat (without adding it to recipes) has
been roasted in the table top oven. Really does make a difference, but I
LOVE grilled chicken!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Omelet wrote:
> In article >,
> "kilikini" > wrote:
>
>>>
>>> Does he spatchcock?
>>
>> We did this last time, yes.
>>
>> kili
>
> Did it help with the dryness?
>
> I'm really curious as I've only ever tried it with grilled cornish
> game hens. It did seem to work for them, but I marinated those in
> ziplock bags for 24 hours to keep them submerged:
>
> http://tinypic.com/4g8jpld.jpg
>
> http://tinypic.com/48qvjvl.jpg
>
> Granted, cornish are not the same as regular chickens, but the breast
> meat was most edible.
>
> I've got to try this with regular chickens so am very curious about
> your results. :-)
>
> So far, the only edible breast meat (without adding it to recipes)
> has been roasted in the table top oven. Really does make a
> difference, but I LOVE grilled chicken!

We've grilled the spatchcocked chickens in the past and this time we did
them BBQ style. I think that's what contributed to the dryness. That's
just my opinion, though.

kili

sf wrote:

> May I speak for the group?
>
> I HOPE so!!!! I'm getting hungry just reading this thread.

Me too. I was also so jealous of her leftover chicken, I went to the
store and I bought a whole chicken and I roasted it. I wanted some
leftover, dried out chicken breasts, too. lol

Becca

"kilikini" > wrote in message
...
> Sunday we BBQ'd 2 whole chickens that we first spatchcocked. They were
> smoked for about 2 to two and a half hours, over lump to about 170 degrees
> internal. We then let them sit for a few hours.
>
> The legs, thighs and wings were awesome, but, as usual, we thought the
> breast meat was a little dry. (We prefer dark meat to white meat in the
> first place.) Today, I shredded all the remaining white meat and there is a
> considerable bit to be used up. I've already made chicken salad sandwiches,
> twice, and don't want another one of those for dinner.
>
> Is there some way to "reconstitute", if you will, breast meat that's a
> little dry?
>
> I know it sounds like such a newbie question, but I don't want to throw the
> meat out and if I can't find some way to save it, that's what's going to
> happen. I'd do a soup, but it's a little warm for that. If anyone has any
> tricks, I know it's going to be someone here! :~)
>
> kili

kili, I have the perfect solution for you. Heat the chicken breast meat with some
stock, a little ancho chili powder and some diced green chilis. Roll in a flour
tortilla and fry until dark golden and crisp. Serve with guac, sour cream, salsa.

kimberly
>

In article >,
"kilikini" > wrote:

> > So far, the only edible breast meat (without adding it to recipes)
> > has been roasted in the table top oven. Really does make a
> > difference, but I LOVE grilled chicken!
>
> We've grilled the spatchcocked chickens in the past and this time we did
> them BBQ style. I think that's what contributed to the dryness. That's
> just my opinion, though.
>
> kili

Ah! Sorry. I've been made aware that 'Q'ing (smoking) is not the same as
grilling.

You feel that maybe they were cooked to long?

Just still trying to learn, thanks!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
Becca > wrote:

> sf wrote:
>
> > May I speak for the group?
> >
> > I HOPE so!!!! I'm getting hungry just reading this thread.
>
> Me too. I was also so jealous of her leftover chicken, I went to the
> store and I bought a whole chicken and I roasted it. I wanted some
> leftover, dried out chicken breasts, too. lol
>
> Becca

ROFL!!! I've not done whole chickens for awhile now too! I tend to buy
"parts". :-)

I'm now hankerin' for some whole deadbirds...

I need to go shopping in the morning anyway. Just give me an excuse!

I'm wondering what would happen if I were to spatchcock them and bury
them under some veggies to roast in the table top oven. I have plenty of
far' wood but won't have the time to fire up the grill until the weekend.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Becca wrote:
> sf wrote:
>
>> May I speak for the group?
>>
>> I HOPE so!!!! I'm getting hungry just reading this thread.
>
> Me too. I was also so jealous of her leftover chicken, I went to the
> store and I bought a whole chicken and I roasted it. I wanted some
> leftover, dried out chicken breasts, too. lol
>
> Becca

Now, that's bad! LOL

kili

Nexis wrote:
> "kilikini" > wrote in message
> ...
>> Sunday we BBQ'd 2 whole chickens that we first spatchcocked. They
>> were smoked for about 2 to two and a half hours, over lump to about
>> 170 degrees internal. We then let them sit for a few hours.
>>
>> The legs, thighs and wings were awesome, but, as usual, we thought
>> the breast meat was a little dry. (We prefer dark meat to white
>> meat in the first place.) Today, I shredded all the remaining white
>> meat and there is a considerable bit to be used up. I've already
>> made chicken salad sandwiches, twice, and don't want another one of
>> those for dinner.
>>
>> Is there some way to "reconstitute", if you will, breast meat that's
>> a little dry?
>>
>> I know it sounds like such a newbie question, but I don't want to
>> throw the meat out and if I can't find some way to save it, that's
>> what's going to happen. I'd do a soup, but it's a little warm for
>> that. If anyone has any tricks, I know it's going to be someone
>> here! :~)
>>
>> kili
>
> kili, I have the perfect solution for you. Heat the chicken breast
> meat with some stock, a little ancho chili powder and some diced
> green chilis. Roll in a flour tortilla and fry until dark golden and
> crisp. Serve with guac, sour cream, salsa.
>
> kimberly

Taquitos! That's the perfect finger food! That deserves another slap on
the forehead for not thinking of them. Thanks!

kili

Omelet wrote:
> In article >,
> "kilikini" > wrote:
>
>>> So far, the only edible breast meat (without adding it to recipes)
>>> has been roasted in the table top oven. Really does make a
>>> difference, but I LOVE grilled chicken!
>>
>> We've grilled the spatchcocked chickens in the past and this time we
>> did them BBQ style. I think that's what contributed to the dryness.
>> That's just my opinion, though.
>>
>> kili
>
> Ah! Sorry. I've been made aware that 'Q'ing (smoking) is not the same
> as grilling.
>
> You feel that maybe they were cooked to long?
>
> Just still trying to learn, thanks!

I think they were only on the smoker for about 2 hours, but when we've done
them on the grill in the past, they seemed to have turned out better - to
me, anyway. Again, neither Allan nor I like breast meat, anyway, so maybe
we're just complaining for nothing.

kili

Omelet wrote:
> In article >,
> Becca > wrote:
>
>> sf wrote:
>>
>>> May I speak for the group?
>>>
>>> I HOPE so!!!! I'm getting hungry just reading this thread.
>>
>> Me too. I was also so jealous of her leftover chicken, I went to the
>> store and I bought a whole chicken and I roasted it. I wanted some
>> leftover, dried out chicken breasts, too. lol
>>
>> Becca
>
> ROFL!!! I've not done whole chickens for awhile now too! I tend to buy
> "parts". :-)
>
> I'm now hankerin' for some whole deadbirds...
>
> I need to go shopping in the morning anyway. Just give me an excuse!
>
> I'm wondering what would happen if I were to spatchcock them and bury
> them under some veggies to roast in the table top oven. I have plenty
> of far' wood but won't have the time to fire up the grill until the
> weekend.

Huh, that's an interesting idea. I don't see why you couldn't do it. The
veggies would probably add more flavor to the meat because more meat would
be exposed to them. Try it and let us know how it went.

kili