Chicken breasts at tear drop shaped, that is thinker in one end and thinner on the other end. Both ends cook at different rates. I tried cutting the breasts in medallions. They cooked up great. I got the idea from Ace This Recipe. Chicken Breast On The Traeger - Ace Hardware - YouTube
The wife was happy and said I done did good. I think they were a little over seasoned. But "Happy Wife--Happy Life"
Cut the breast into medallions, seasoned, onto the Traeger at 450*F 12-18 minutes, flip once, Internal temp 165*F
Lang 48 inch Deluxe Patio Model (burns hickory splits)
PK 360 (burns premium lump charcoal with wood chunks)
28 inch Blackstone Griddle (propane)
Rubs I love:
Yardbird by Plow Boys
Killer Hogs by Malcom Reed
AP Rub by Malcom Reed
Meat Church (any)
Three Little Pigs Memphis Style for ribs
Would love to try Meathead's commercial rub
Sauces I love:
Gates'
Joe's
Pa & Ma's
Killer Hogs Vinegar Sauce
Disposable Equipment I use:
Disposable cutting boards
Tumbleweed chimney starters
Aluminum foil
Aluminum pans (half and full)
Latex gloves
Diamond Kosher Salt
Vice-President of BBQ Security, Roy
He's a pure-bred North American Brown Dog
He loves rawhide chewies
My wife calls me "Teddy" and I call her "Princess" and that's where "mrteddyprincess" comes from.
I see, I was thinking you trimmed off the thinner parts of the boneless-skinless breasts and I was wondering what you did with the thinner pieces of the breasts that were cut off. :-)
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