My first attempt at deli style buffalo chicken breast lunch meat.


 
John Wheeler

John Wheeler

TVWBB Pro
After seeing a post by JSchlegelmilch and a few google searches, I decided to try my hand at some lunch meat. I used this recipe.

http://www.marksdailyapple.com/paleo-deli-meat/#axzz36vOWb4AG

I made just over two pounds. I took a pound and a half of tenderloins and injected them with Sweet Baby Rays buffalo wing sas. Darn good stuff for a bottle! The rest I left plain.



Soaking in cold water just before changing to clean water for the second half hour.



I didn't have any netting so I just tied it myself. If you look closely, you can see the plain end on the left and the rest buffalo.


Performer set up indirect with homemade smokenator, water pan, and everything lined with foil. A little extra prep makes controlling the temps much easier. You can also use the one touch at any time and no ash ever gets on the food!



Started 12-15 coals




On the performer indirect at 275-300. I went hot and fast. Cooked over Stubbs sharcoals and and handful of Stubbs chips.



About an hour and a half into the cook. Internal temp 145. First part of cook went real fast. It was getting close to supper time so I dialed the temp back to about 250. Just to buy some time.



As the internal temp hit 163, it stalled! Who'd a thunk you could stall on a "chicken breast"? Lmao. Finally hit 165 during supper. Then the internal temp started dropping!? Kinda kooky, really... I already hit the magical 165, so I didn't really care too much after that. Threw it on the hot side just for a few marks.



Pulled it off and wrapped to rest, then to the fridge to cool off. Check back tomorrow morning for the follow up pics and results and the maiden voyage of my new slicer! Thanks for looking.
John
 
Nice going John. I did a turkey breast myself last week and was pleased with the results. I'm sure yours will look great -- looking forward to the sliced images.
 
Well, finally got around to breaking out the new slicer and crossing my fingers on this chicken deal.



Wasn't very happy with the results :/ I would change a bunch things next time, all of which were on me. First it was too salty. Cook kept getting postponed and brined too long. I also wouldn't use a salty rub or spice combo during the brine. I would also pound the chicken out flat and trim it up better. Having to prep and cook with a newborn is almost impossible! Poor me. Lol.



I did manage to get a few real slices from the middle.



I would also keep everything on the plain side and add season or sauce on the sammie. All in all, not a bad first attempt. I'll make me into some chix bacon ranch wraps and you'll never know the difference! Thx for looking.
 
You did amazing for the first try.:) AS they say the more you try the better it will get.
 
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It sure looks good. Sorry you were disappointed. Know how it is to work so hard on something and then not be satisfied with results. I love that slicer!
 
Thx everybody. I'm sure we're all a bit more critical of our own cooks. I'll let you know how the wrap is tom after lunch! Lol
 
Should still make for some awesome chicken salad sandwiches!! I was at the deli today getting some stuff and saw they had bacon wrapped turkey breast in the deli counter, I might have to give that a whirl.
 
That would make a great sandwich! Could make some tacos with those little pieces! Never heard of chicken stalling?! Interesting!
 
Alot off effort, to bad it dident pass your own quality mark. A really cool way of doing it though. Im on the hunt for some dezent zised net aswell. Great post
 
Update:
Made a chicken bacon ranch wrap today for lunch and it my have persuaded my initial judgement of the results. I still think it was bit salty, but can't wait to have another one tomorrow. Final product ended up better than I thought. Still want a do over. Thx for all the kind words. Nobody bats 1000.
J
 
A great first attempt. And I'm certain you'll enjoy eating your errors. ;)

I don't have a slicer, but have read that things go much smoother if you have the meat extremely cold - almost to the point of freezing - when slicing. Throwing that little roast into the freezer for a bit may help.
 
John i like the chicken deli sandwich Idea, I have done Turkey before as it is easier to slice in big pieces I think anyway, I did my first and was to salty also but the next was spot on.One trick i used is to put the meat in the freezer till about half frozen then slice it make the job much easier.
Good luck on the next one.
 
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