Smoked Chicken Breast with Raspberry Chipotle BBQ Sauce!
Brined chicken breast for 4 hrs using Lane’s BBQ Sweet Tea Brine. Seasoned the chicken while stabilizing the smoker at 250°F. Smoked until the chicken reached 155°F and applied Raspberry Chipotle BBQ Sauce, letting it setup until reaching 162°F carrying over to 165°F. SO DELICIOUS!
Used Jealous Devil pellets from my Secret Santa to cook chicken thighs. First time using Combustion Inc wireless thermometer. Temp 275 Smoke 8.
Jealous Devil pellets burned extremely cleanly with very little ash. Seemed to burn hotter than other brands.
Chicken thighs were done more quickly than I expected, smoked on my Camp Chef pellet pooper. The wireless thermometer worked great. It took it a few minutes to come up with a time left to cook but it was fun watching it updating/reducing the time left to cook as core temp increased.
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Genesis E335 Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Anova SV Stick, BBQ Guru Controller and Fan
Strip steaks medium rare, homemade blue cheese sauce with a fantastic block of blue cheese, French fries ( I cheated, did not make), and a sour cream, chives and green onion dip for fries.
I hear ya Richard, there are some quite decent frozen fries & O-rings out there. Our local carries McCain brand, and we keep being pleasantly surprised at how good they are!
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
I've had a hankering for cheese steak. So today. Beef is from T.J's. They do a mix of rib eye and top round. It is really good but $$$. I'm worth it. Seasoned salt and course pepper. Vidalia and green pepper, provolone all on a nice sub roll. 2 slices melted in and 2 on top in the oven to melt and crisp up the roll. I used 8 oz of beef which I knew was too much for me to consume. I have about 2 oz left. It will be mixed with eggs and heated up for future breakfast.
Formerly upstate NY, Now residing in Southern NH, Live Free or Die!
My current cookers include a Shirley Fabrication 24x36 patio model; Weber Performer with the Slow-n-Sear 2.0 & Drip & Griddle; Pit Boss Series 2 propane smoker & SnS Travel Kettle.
Straight Whiskey: I'm a bourbon guy. All time favorite Pappy Van Winkle 12 year. Standard go to Blantons
Blended Whiskey: James Oliver American Whiskey
I also enjoy an occasional cigar
This is one of my favorite things to cook, but I only get to cook it rarely as it is way, way to spicy for my wife. I give you Korean-Inspired Grilled Chicken.
If you like spicy food, you have to check this out. I mean the marinade has gochujang and sriracha and hot sauce (I used El Yucateco habañero) in it.
The marinade results in really nice flavorful heat that isn't too much. The ingredients make it look spicier than it really is. It is spicy, but not crazy spicy.
Here are the chicken thighs about to go on the grill.
The BBQ sauce is very similar to the marinade with the addition of an Asian pear. I picked one up at the grocery store as I had never used one before. It is surprsingly really good in this sauce. It has just a bit of sweetness and the pear-yness really adds something.
Here's everything all plated up....although you can barely see any of the chicken or rice!
My wife cares not for spicy, so I cook her share without it.
But I have been trying to spice hers up a little bit at a time.
So far so good, but the older I get the less heat I can take.
Some Carbon Steel Seared, Oven Finished Lamb Chops tonight, along with Homemade Truffle Parmesan Reggiano Chips and Sautéed Garlic Spinach.
There is a story about the potatoes...My wife went to the store and bought 5 lbs of Red Potatoes on sale. I bought 5 lbs of Yukon Gold Potatoes at a different store. We have been eating Potatoes eight ways till Sunday to get rid of 10 lbs of potatoes between two people. Good thing we love Potatoes. The Lamb Chops were good too..Lol.
Last edited by troymeister; February 23, 2023, 07:54 PM.
Blackened pork chops and a fried egg, potatoes O’Brien done on the griddle and fried okra done on my little butane single burner in the garage. No mess at all in the kitchen. Added the fried egg to one of the pork chops, damn! A fried egg on top of a blackened pork chop added another level. Try it sometime if you haven’t.
Last edited by Panhead John; February 23, 2023, 08:15 PM.
Current Equipment
Lil Tex Traeger
Masterbuilt 560 Gravity Fed
Masterbuilt 40 inch ThermoTemp XL Propane Smoker
Chargriller Akorn Kamado
Chargriller Gasser
Helpful Gadgets
Inkbird auto off instant read temp probe
Javelin auto off instant read temp probe
Thermo Pro Dual probe temp gauge and wireless remote readout
TempMaster Pro by BBQube, fan and temp system for the Kamado
Fuels other than propane
Weber Hickory Chunks
Western Hickory and Mesquite Chunks
Diamond Smoker post oak and hickory wood chunks.
Diamond Smoker Pure Hickory Wood Pellets
Bear pellets Hickory, Mesquite, Apple, and Gourmet
Fogo Premium lump charcoal
Kingsford Competition Charcoal
B&B Oak Lump charcoal
Sharp Toys
Mundial 14" slicing knife
Equinox Chef Knife 8"
Ontario Knife 7"
Ontario Old Hickory knife, 14"
Victorinox Fibrox Pro 8" breaking knife
Wusthof Classic 8" Butcher Knife, Hollow-Ground - 4657-1/20
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
This was my portion of a 1.75lb, 2"+ thick ribeye that we split as a family. We also had sauteed green beans, shrooms, and onions, and taters, and Mrs Huskee's Parmesan steak sauce.
Threw some dough for dinner tonight, my bride said my best to date, get that pizza steel up by the broiler,& and toss your dough accordingly! Possibly 10 minutes.
Last edited by Richard Chrz; February 24, 2023, 08:10 PM.
Good call!
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