How do I cook chicken breasts on the pit without drying them out?
I'd cut them to the length I wanted and when I had a big stack of them, I'd put them in a big plastic bag or clean plastic trash can with a lidSpray a general insectiside in the container and close it upLeave it for 24 hours to be sure there were no bugs leftIf you see no bugs, it might be okay to skip this stepI wouldn't spray them with any finish, thoughSome buyers might want to paint them and a finish would make that option harder to accomplish.
Cut them with pruning shears if they are small in diameterUse a machete or saw for very thick stems of bambooYou don't need to spray it or coat it with anything, but if the bamboo is green, let it dry for a while before using it.
While I do cut and use the bamboo from my gardenThe bamboo from overseas is distributed at such a low cost that it would be difficult for you to hand-cut the stalks from the neighbor s yard and have it be worth the timeAt my house, I use a hand saw and a chain saw, after selecting the ripe stalksThese are the ones that have turned brownHarvesting the green ones is a waste of timeIf you wanted the stalks to last, you could try spray painting after holding them in dry storagePainting them while they contain moisture would not be a great productMight even make them rot faster.
Several ways to do it: First identify which ones to cutThe ones that look fresh and green are probably only 1 or 2 yrs oldCut the ones that look more gray and have black mold just under each nodeAlso, figure out what diameter you d select1 dia is most popularCutting: Battery powered sawzall, a drywall or jab saw (easiest), or very sharp hatchetCut at ground levelIf convenient, let it stand where you cut it for a week to allow it to dry a little (not if in direct sunlight)Trim and cut to size with fine tooth hacksaw - new blade is a must! If bugs are an issue, stand the stalks (culms) in a bucket of water and either salt or borax to deter bugs.
I'd say, either wrap them in aluminum foil like someone else suggested in a previous answer, or marinate them, and keep basting them with the marinade and turning them to ensure even cooking and flavoringIf you want juicy grilled chicken, and aren't opposed to eating dark meat, I'd suggest that next time you grill, try purchasing boneless thigh meatIt cooks nicely and happens to come out far jucier than breast meat ever willI think the real secret to grilling chicken breasts, however, is to not over cook them, meaning you've got to watch them closelyWhen you see the first sign of the juice running clear, from the meat, you probably should start making plans to remove them from the grill Cheers.
