Equipment
Weber Genesis Gas
Weber 22" Kettle (black)
Smokenator
Slow N Sear
Thermometers
Maverick 732 Redi-Chek
Thermopop
Fuel
Kingsford Blue Bag
Kingsford Professional
Wood
Apple (chunks)
Mesquite (chunks)
Hickory (chunks)
Oak (chunks)
Beverages
Beer: Sun King Sunlight Cream Ale; Goose Island 312; Goose Island Green Line; Revolution Anti-Hero IPA; Lagunitas IPA
Bourbon: Basil Hayden
Rye: George Dickel
Cocktail: Manhattan
Personal
Married, one child (son)
Originally from Indianapolis, IN. Currently live in Chicago's Western Suburbs (near Meathead!)
Associate Dean at Chicago area university
Trying Hey Grill Hey recipe for smoked chicken breast. Using Weber 26†kettle with SnS and KBB. Took almost 45 mins to get to 225 degrees. Two
boneless skinless breasts. Have been in cooler for almost an hour and twenty mins and are only at 150 IT. Cooker running about 235 average.
Everything about this cook seems to be taking forever. Not ideal with a hungry family
on a weeknight.
Equipment
Weber Genesis Gas
Weber 22" Kettle (black)
Smokenator
Slow N Sear
Thermometers
Maverick 732 Redi-Chek
Thermopop
Fuel
Kingsford Blue Bag
Kingsford Professional
Wood
Apple (chunks)
Mesquite (chunks)
Hickory (chunks)
Oak (chunks)
Beverages
Beer: Sun King Sunlight Cream Ale; Goose Island 312; Goose Island Green Line; Revolution Anti-Hero IPA; Lagunitas IPA
Bourbon: Basil Hayden
Rye: George Dickel
Cocktail: Manhattan
Personal
Married, one child (son)
Originally from Indianapolis, IN. Currently live in Chicago's Western Suburbs (near Meathead!)
Associate Dean at Chicago area university
After 1:25 they were at 152 IT. I lost patience and finished them over the flame. That made them a hair over smoked in spots but fine. The good news is they were worth the wait. Moist, great flavor, huge hit with the wife and teenager.
Put a pot of Bush’s baked beans mixed with mustard, rub, and some bbq sauce. Let it ride the entire cook. They were good, too.
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
It doesn't have to take that long. You can cook the BS chicken breasts at higher temps and still have juicy pieces at the end.
When I do boneless skinless chicken breasts (about 11 oz or so per breast) with the SnS in my WSCGC (24 inch grate), I pour 3/4 chimney of lit coals into the SnS and cook the bird pieces at 300°-350°. Takes about 10 min for the temp to stabilize, then the BS breasts cook for 50-60 min to 160° internal.
A few hours before the cook, I rub the chicken breasts with PBC's All Purpose rub and sprinkle on some smoked paprika and rub it in as well. Let sit covered in fridge until cook time. Then on to the WSCGC in kettle mode for about an hour. When done, they have such a beautiful color that I often don't sear them off. Instead, I spray them with duck fat spray near the end of the cook, about 10 minutes before taking off the grill. Serve with Meathead's recipe for white BBQ sauce. Delicious.
Equipment
Weber Genesis Gas
Weber 22" Kettle (black)
Smokenator
Slow N Sear
Thermometers
Maverick 732 Redi-Chek
Thermopop
Fuel
Kingsford Blue Bag
Kingsford Professional
Wood
Apple (chunks)
Mesquite (chunks)
Hickory (chunks)
Oak (chunks)
Beverages
Beer: Sun King Sunlight Cream Ale; Goose Island 312; Goose Island Green Line; Revolution Anti-Hero IPA; Lagunitas IPA
Bourbon: Basil Hayden
Rye: George Dickel
Cocktail: Manhattan
Personal
Married, one child (son)
Originally from Indianapolis, IN. Currently live in Chicago's Western Suburbs (near Meathead!)
Associate Dean at Chicago area university
fzxdoc, I usually cook them at a higher temp. I was trying a new recipe. I’ll go back to the higher temps. The end result was good but too long for chicken breasts on a weeknight.
I always order from the website, getting 3 cans or so to make it worth the $hipping expense, Murdy . My daughters like to grab a can whenever they visit. They use it like Pam when cooking eggs, etc. For small businesses, I try to give them a hand instead of Amazon if I can.
I'll have to watch at Costco. I was in my local Ace Hardware today, and they had, same brand, $10.98 a piece. Costco and Ace, seems like maybe the secrets out.
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