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Fired up the Weber for Some Bone-In Chicken Breasts (w/ Q-View)

post #1 of 7
Thread Starter 

Momma wanted some BBQ chicken breasts, but there wasn't enough to warrant firing up the big smoker -- so I decided to fire up the Weber kettle. The breasts are coated in butter & lemon juice with garlic powder, salt, & pepper.



Don't think I've used the kettle since last Thanksgiving. I used indirect heat with Rancher coals & some ash + hickory for added smoke. Cook temp floated between 235-255*. Here they are at an IT of 170* (the temp spiked and it got away from me ).



Momma made mashed taters, gravy & broccoli to go with it. The family & a good friend demolished the food -- which is really the point, isn't it?

Thanks for looking!

post #2 of 7

The weber's can still knock it out! Nice job James. drool.gif

post #3 of 7

I'll bet the kettle was glad to get some attention. I haven't done the bone in yet but looks yummy.

post #4 of 7
Thread Starter 
Quote:
Originally Posted by teeznuts View Post

I'll bet the kettle was glad to get some attention. I haven't done the bone in yet but looks yummy.



bone in is so much more flavorful!  And yes -- the kettle was glad to be of service!  439.gif

post #5 of 7

Nice job James! We have 2 kettles. 1 for pizza, 1 for meat.

post #6 of 7

Nice Breasts you got there James

 

I didn't say that, did I ?!?!

 

Nice Job James!!!

 

Bear

 

 

post #7 of 7

Looks good!!!!

The wife and I swear by bone and skin breast, She is Puerto Rican and I am Texan, so the spices get real fun at my house.

She rubs the breast down with EVOO, black pepper,Powdered garlic, adobo (http://www.goya.com/english/product_subcategory/Condiments/Adobo), Sazon (http://www.goya.com/english/product_subcategory/Condiments/Sazon-Bouillon) toss them into a plastic bag and let set for a few hours..then grill to perfection..they come out just as juicy as the went in.

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