David
TVWBB Pro
Last week member David Fry asked what most of us cooked the most often.....I answered chicken, just as he had shown in his thread. So, today I decided to hit the grill with them tonight. I simply thawed out a few frozen chicken breasts out of a bag from Wal-Mart. i thawed them in cold water for an hour or so and then soaked them in a brine for 3-4 hours. After rinsing off the brine I sprayed them with EVOO and coated them with a rustic rub, onion powder, smoked paprika and lemon pepper, no salt. I put them on the grill with two small pieces of smoke, one hickory and one apple.
Here they are on the grill for the indirect cook.
I kept the OTP in the 225-250 area and cooked them indirect until they reached an internal temp of 135, removed and dried them off, and then coated with a oil which had been seasoned with lemon zest for several hours. My intent on direct was to sear them reaching the 155-160 mark, hoping to pull them shy of 160. After searing one side I took two off to check the temp and continued every 60 seconds or so until I was hitting above 155 on my instant thermo. During the sear I also had some corn on, just for me as wife doesn't eat it often, and some asparagus, again, just for me. She prepared a small salad to go with the meal, not pictured.
All plated up and ready to eat. We simply melted some butter on the chicken and squeezed some lemon juice on the chicken. It was cooked to perfection as it was tender and not at all dry. The key being to carefully watch the temp, brining and cooking indirect. It had just the right amount of smokey flavor and I stopped after eating just 1 & 1/2 of them. The rest will be sliced for chicken sandwiches over the next few days...
Here they are on the grill for the indirect cook.
I kept the OTP in the 225-250 area and cooked them indirect until they reached an internal temp of 135, removed and dried them off, and then coated with a oil which had been seasoned with lemon zest for several hours. My intent on direct was to sear them reaching the 155-160 mark, hoping to pull them shy of 160. After searing one side I took two off to check the temp and continued every 60 seconds or so until I was hitting above 155 on my instant thermo. During the sear I also had some corn on, just for me as wife doesn't eat it often, and some asparagus, again, just for me. She prepared a small salad to go with the meal, not pictured.
All plated up and ready to eat. We simply melted some butter on the chicken and squeezed some lemon juice on the chicken. It was cooked to perfection as it was tender and not at all dry. The key being to carefully watch the temp, brining and cooking indirect. It had just the right amount of smokey flavor and I stopped after eating just 1 & 1/2 of them. The rest will be sliced for chicken sandwiches over the next few days...
