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Cooking Today?

post #1 of 6
Thread Starter 

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.

post #2 of 6

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

post #3 of 6
Me too. I went to a big shindig yestiddy , and I'm just chillin today....the chicken sounds good , tho.

post #4 of 6
Thread Starter 

Final product -



These took a bit longer than I expected, probably has something to do with atmospheric conditions or the impending Perseid meteor shower, th_dunno-1[1].gif 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.

post #5 of 6

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. 

Edited by bobank03 - 8/18/13 at 6:31am
post #6 of 6


Cooking up a tri tip and a half chicken today using the Stubbs and pecan wood. Your chicken looks amazing.

Edited by smalone - 8/18/13 at 3:40pm › Groups › New England Members Group › Discussions › Cooking Today?