I have a 3-4 lb boneless/skinless breast which I wet brined. Can you suggest some parameters if I wanted to cook it on the grill? Thank you
5 Comments
Mike S.November 25, 2015
I would remove it from the net when grilling. The direct grilling temperatures are much higher than the oven so unless it was specifically made for grilling I would remove it.
Mike S.November 25, 2015
The best approach would be to start with direct heat to get a good crust on the outside, then move to indirect to finish it off and hit ~165° before removing and letting rest for 10 minutes.
I would try grilling it over direct heat for 5 minutes per side, then moving to indirect heat to finish, another 25-35 minutes. The key thing is temperature not time.
I would try grilling it over direct heat for 5 minutes per side, then moving to indirect heat to finish, another 25-35 minutes. The key thing is temperature not time.
Heidi F.November 25, 2015
Thank you Mike. One more thing...it is trussed up in this elastic net that the store said I could cook it in. So, it is more of a football shape than flat. Should I take it out of the net?
Caroline L.November 25, 2015
hi heidi! i'm checking with our resident grilling expert on this.
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