BSCB slice or pound?


 
Bob Correll

Bob Correll

R.I.P. 3/31/2022
It's very seldom that I grill boneless, skinless, chicken breasts anymore, but I do grill a lot of boneless, skinless, thighs.
This evening's menu has BSCBs on it.

I'll give them a brine, but wonder if slicing length-wise, to an even thickness, is better than pounding in regards to texture and/or moisture retention.
(I've always been a pounder)
So, are there any of you that have tried both ways and prefer one over the other?

Thanks!
 
I think you should try both!

I haven't cooked BSCB regularly for many years, and last time I tried to work with it (rolling pinwheels) it wasn't very easy & kept tearing.

If you're just going for an even thickness I think either way would work just fine.
 
Bob Correll said:
And stuff them with something Dustin?

I'm thinking of doing that and stuffing with wafer ham around sliced Provolone.
Click to expand...

If I stuff chicken breasts I just cut a pocket in them and pin the pocket closed with tooth picks. Sear them quick on all sides and then finish indirect with the cut facing up. This way the cheese all stays in the pocket when it melts.
 
I've used both techniques, and whether I slice or pound depends on what type of dish I'm trying to prepare. If I'm just straight up grilling the chicken breast as a thinner filet, I slice it in half lengthwise with my knife parallel to the cutting board, as I find that I can get this done faster than having to pound the entire piece to half its original thickness. However, if I'm preparing the chicken as a "roll up" where I need to meat to be even thinner, I use a hybrid technique which combines slicing and pounding as demonstrated in the link below:

http://www.seriouseats.com/2010/06/how-to-prep-a-chicken-paillard-slideshow.html
 
I am a thigh man myself. I did a chasseur yesterday that called for breasts and I still used thighs. If it was me I'd slice then pound.
 
We go through a lot of BSCB because it's the one meat that everyone in the house (including the cats) can agree on. I usually buy in bulk, separate and vacuum seal in meal-sized packs (about 1 pound). Typically, I'll keep a few of them whole, but most of them get sliced into ~1/2" thick filets with the thin "tails" cut off; all of the scraps go into a "stir fry" bag. That thickness allows them to cook quickly on the grill, stovetop or under the broiler and provides a better surface-area-to-volume ratio for marinades, sauces or breading (we have chicken parm at least twice a month).

I've tried pounding them, but white meat is already pretty tender, and slicing allows them to be stretched a bit further.
 
I put them in a plastic baggie and use a crafting mallet to pound then to an even thickness of the point, just my opinion but I see any need to brine them when I flatten them out, as they arent on the kettle long enough to loose moisture and my flavor comes from the rub I chose, and on occasion I will also butterfly for something different.
 
We cook quite a few of these (trying to eat healthier)

I like to keep them thick, since I think that it keeps the juices in better.
So, I pound the thickest part just a bit to even the thickness.

If I slice / dice, for Sammiches salads, etc., I do so post-cook
 
I like to slice them in thirds lengthwise and marinate them in Lawrys Garlic and Herb. Then grill direct.
The cutting a pocket in them sounds interesting too. Stuffed with diced grilled onions.
 
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