Cooking Today?

Discussion in 'New England Members Group' started by cliffcarter, Aug 11, 2013.

  1. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    I've got some boneless, skinless chicken breasts on the chargriller this morning for Sunday dinner. Anyone else cooking today?

    Dusted with rub and on-


    Cooking with Stubbs briquettes and cherry chunks, temps holding at 290, will be switching to splits later, mostly cherry but perhaps a couple of northern red oak as well-


    More to come, later.
     
  2. bobank03

    bobank03 Smoking Fanatic

    Those won't take long at 290! Looking good, keep us posted. I think I'm taking today off. 
     
  3. hambone1950

    hambone1950 Master of the Pit Group Lead

    Me too. I went to a big shindig yestiddy , and I'm just chillin today....the chicken sounds good , tho.



    :grilling_smilie:
     
  4. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    Final product -


    These took a bit longer than I expected, probably has something to do with atmospheric conditions or the impending Perseid meteor shower, [​IMG]  but they sure tasted good.

    I am generally not a fan of northern red oak, in part because it takes about 3 years to season properly, but I must admit it burned hot and smelled very good with a mild, nutty aroma. I'll probably use it again, it worked well with the chicken.
     
  5. bobank03

    bobank03 Smoking Fanatic

    Looks like some finger lickin' good Q'd up chicken to me!

    I'm throwing on a JD Sausage and cheddar/ jalapeno cheese fattie with a maple bacon weave wrap and two chicken breasts for the upcoming weeks work lunches. I'm still not sure how I am gonna do up the breasts (other than they will be going on the ECB and smoked at 240-250). I will probably post it up in the ECB forum if anyone is interested in following along. 
     
    Last edited: Aug 18, 2013

  6. Cooking up a tri tip and a half chicken today using the Stubbs and pecan wood. Your chicken looks amazing.
     
    Last edited: Aug 18, 2013

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