Gregory R
TVWBB All-Star
Some of you have been making me feel guilty about not getting out to grill in this cold weather, so tonight, with a little help from my friend, I lit up the OTG on a chilly New Hampshire evening.
Let me introduce my old friend
Brined a couple of chicken split breasts for a couple of hours then rubbed with a homemade chicken rub.
Fired up the OTG with a half chimney of new and used KBB
Cut up some Brussels Sprouts and Onions in the CI with a little EVOO, Salt, Pepper and Penzey's Tuscan Sunset.
On the fire. Put the CI on about 15 minutes after I started the breasts.
Time to mop with some Sticky Fingers Memphis plus a few drops of Ghost Pepper and a pinch of rub. Threw on a small loaf of bread too.
Resting
Plated pic
I'm really liking the Ghost Pepper for its depth of flavor.
Thanks for looking . . .
Let me introduce my old friend
Brined a couple of chicken split breasts for a couple of hours then rubbed with a homemade chicken rub.
Fired up the OTG with a half chimney of new and used KBB
Cut up some Brussels Sprouts and Onions in the CI with a little EVOO, Salt, Pepper and Penzey's Tuscan Sunset.
On the fire. Put the CI on about 15 minutes after I started the breasts.
Time to mop with some Sticky Fingers Memphis plus a few drops of Ghost Pepper and a pinch of rub. Threw on a small loaf of bread too.
Resting
Plated pic
I'm really liking the Ghost Pepper for its depth of flavor.
Thanks for looking . . .