A tale of two hickories
- Thread starter Doug Lax
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Jim Minion
TVWBB Emerald Member
Poultry is very delicate compared to pork, a little smoke goes a long ways.
I normally use fruit woods on poultry.
Jim
I normally use fruit woods on poultry.
Jim
G
Guest
Guest
Did you taste the chicken? Maybe he just wanted your ribs.
Konrad Haskins
R.I.P. 3/23/2014
I do ribs low and slow, 225-275 until the thermometer probe feels like it's going through warm butter /infopop/emoticons/icon_biggrin.gif Naked chicken breasts are best griled directly over the coals. A chunk of wood for smoke and the lid on the Weber Kettle will still give you that smokey flavor. A Boneless, skinless and therefore fatless chicken breast is just not a good candidate for low and slow. The bitter was too much hickory, try Apple, Cherry or Pecan.
G
Guest
Guest
Just looked back at this thread, and I wanted to give a quick tip.
I recently tried some frozen boneless chicken breasts on the grill. These are ones that you find in a store in a bag in the freezer section. Tyson is one brand; I've seen others. They are "enhanced" with some kind of solution. I know people like to stay away from "enhanced" products around here, but I like these mostly because they're convenient. You can buy a huge bag of frozen raw chicken, and then you don't have to run out to the store to get fresh chicken when you feel like making it. Just pull out what you need and leave the rest in the freezer.
Anyway, I usually use them for recipes like stir-fry and stuff like that, but this was the first time I tried grilling them. They were fantastic! I used my WSM as the grill (don't have a kettle yet) and threw a few hickory chunks in with the coals. Put the chicken on, cover with the lid, wait about 15 minutes, flip, wait another 15 minutes, and start checking for doneness. Check carefully, remember they start out frozen. When they were done, I put a layer of BBQ sauce and let cook for a few more minutes. Put on a bun and topped with more sauce. Great chicken, and very easy.
Anyway, I know you can't do this at the same time as q'ing the ribs, but just wanted to share my experience. They might not be traditional BBQ, but they're tasty.
--Mick
I recently tried some frozen boneless chicken breasts on the grill. These are ones that you find in a store in a bag in the freezer section. Tyson is one brand; I've seen others. They are "enhanced" with some kind of solution. I know people like to stay away from "enhanced" products around here, but I like these mostly because they're convenient. You can buy a huge bag of frozen raw chicken, and then you don't have to run out to the store to get fresh chicken when you feel like making it. Just pull out what you need and leave the rest in the freezer.
Anyway, I usually use them for recipes like stir-fry and stuff like that, but this was the first time I tried grilling them. They were fantastic! I used my WSM as the grill (don't have a kettle yet) and threw a few hickory chunks in with the coals. Put the chicken on, cover with the lid, wait about 15 minutes, flip, wait another 15 minutes, and start checking for doneness. Check carefully, remember they start out frozen. When they were done, I put a layer of BBQ sauce and let cook for a few more minutes. Put on a bun and topped with more sauce. Great chicken, and very easy.
Anyway, I know you can't do this at the same time as q'ing the ribs, but just wanted to share my experience. They might not be traditional BBQ, but they're tasty.
--Mick
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