Page 54 - Barbecue Chicken Made Easy
P. 54
focus on the bulb end. Several whacks are better than a vicious spanking. Take it down to about 3⁄4 inch all across the surface. Now you can grill the breast and it will cook evenly, and fit on a bun beautifully.
Butterflying chicken breasts
Another way to prep a boneless, skinless chicken breast for even
cooking is to butterfly it. Basically, you cut it open so it lays flat.
Put your hand on the chicken breast, then position a sharp knife
horizontally in the center of the thickest part of the meat. Slice
horizontally into the meat, cutting it half, but stop about a half-inch
from the opposite side. Then open up the chicken breast so it lays
flat like a book.
Knives and cutting boards
For cutting poultry, some folks prefer an electric knife, but we prefer a good 8-inch chef’s knife. Meathead has fallen in love with Gunter Wilhelm knives and leans on his 8-inch chef’s knife.
If you can’t afford a first class German or Japanese blade, get a 7.5-inch Rapala.
