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Discussion in 'California Flyway Forum' started by fishdog, Nov 1, 2016.
I need some new ones. Please share your favorites.
Works on gas or charcoal.
-Brine spec breasts for 1-2 hours in salt water with splash of cider vinegar and desired spices
-From their either rub with your favorite rub and olive oil and let set for another hour -or- wet marinade with soy, brown sugar, worschester, oj, seasame seed oil, garlic, ginger, black pepper
-Then do either style on cedar planks like you would do with salmon. Works on gas or charcoal--and don't forget to glaze. Cook until medium/medium rare
never been able to get beyond grilling them crisp on the outside, med rare inside(we do change up the marinade at times) ...only thing we change is the style of rice and veggies to go with it. I can see where you would be looking, though
use Mr. Yoshida's Gourmet Sauce as a marinade for up to two hours. Grill half bird portions cut linear/remove back. Medium rare of course.
Hank Shaw's "Duck,Duck Goose" will keep you busy with delicious ones.
That stuff is the bomb! Can't go wrong with Mr Yoshida!
Spec fajitas are good,.. cut the breast up into small strips, season, hot oil and brown, in a separate skillet do your red, green, yellow bell pepper's, and red onions. Some sour cream, grated cheese and salsa, flour tortillas,... enjoy.
Slice breast(not the skin side)pretty deep, so you can fit the following:
Slice or two of fontina cheese
Fresh sage leaves...a couple or three
pancetta or prociutto on top
evo and montreal steak
3 toothpicks to hold in place
...on the Grill, cook open face side first, then flip and cook opposite side. I usually take the skin off the bird but you sometimes leave it on... cook Med Rare.. try and show the pancetta, so you can get it crispy...