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Girls in boats....

post #1 of 26
Thread Starter 
Smoked Chicken Breast Boats

The night before last, I rubbed up come chicken breast (boy that sounds bad when you actually read it out loud!) with some of Jeff's Naked rub. Poored some EVOO over them and let them soak in the fridge overnight. I also mixed up a mayo sauce that the meat would be cooked in and let that meld in the fridge overnight as well. So last night I fabricated some foil boats for the birds to cook in. I poured a spoonful of the sauce in the bottom of each boat and laid 1 or 2 breasts (depending on size) in each boat. I then poured the remaining sauce on top of each of the boats to cover the meat. Smoked them in the drum with apple wood for about 35-45 minutes (would have liked more smoke, but this stuff cooks quick) at about 235.

The results are below. They have a great spicy flavor and the sweet from the sugar (in the rub) and the honey really bring out the flavor of the bird.

So here's the sauce (sorry for the measurements....it's how I roll):
3 big spatula spoons of mayo
3 large spoons of yellow mustard
2 large spoons of minced garlic
3 large spoons of onion flake
3 splashes of Sesame Seed Oil
2 splashes of cider vinegar
Honey.....no clue how much....1/8 cup maybe?
Small handful of the rub

Mix well and meld in the fridge overnight. Mix well again before using.

post #2 of 26
Mmmm...those look excellent geek!!PDT_Armataz_01_37.gif
post #3 of 26
That looks amazing!!!
post #4 of 26
good lookin grub GWF this is one I have to try, thanks for sharing
post #5 of 26
Points to you Josh! Nice job of luring me in with your title. Those chicken in the boats look really nice. Going to add that recipe to my "Gotta Do" list.

Good JOb!!
post #6 of 26
Real nice Geek....funny too!! lol.PDT_Armataz_01_37.gif
post #7 of 26
That looks good.PDT_Armataz_01_37.gif

post #8 of 26
Looks great! I would like to see more smoked chicken breast recipes.
post #9 of 26
Looking good, great post.A must try...got me lol too.
post #10 of 26
Thread Starter 
The problem, it seems, the only way to make this stuff good is to add fat; which kinda defeats the purpose of eating it in the first place. Mind you, the fat from the mayo is probably better for you and in lower quantity than the fat from a pork shoulder.

Thanks all for the comments.
post #11 of 26
Sweet looking and good I bet.
post #12 of 26
Great job Geek, going into the To Do file. PDT_Armataz_01_37.gif
post #13 of 26
Those look wonderfulicous....
Thanks for the recipe, that is my kind of recipe! I am with fishawn more smoked chix breasts!
post #14 of 26
If you have ever watched some of the fru fru chefs on food net, it looks like they do the same thing. Personally, thats what i do. Measure by sight. If it dont look right, you'll know. Awesome looking chicken
post #15 of 26
Hi Geek,

Those look great. Something I want to try. Just wondering what the internal temps were at 35 to 45 minutes in the smoker. I am guessing they need to be at least 165 degrees.

Thanks for posting.
post #16 of 26
ALL poultry needs to be 165° min. I prefer 170° plus a bit.
They DO look darn good eh!
post #17 of 26
Geek, great job. Looks like a great way to keep the girls from drying out. All I gotta do is alter the sauce to my taste ( as in no sweet) and it will be good eats tomorrow.
post #18 of 26
Thread Starter 
I try not to let any chicken, especially boneless skinless, go over 165. In fact, when the thermapmen says 163, I pull the lid and wrap the birds.
post #19 of 26
Congrats Geek, you've managed to put together a relatively simple dish that looks great, I know it was a tasty treat. Smoke 'On.
post #20 of 26
Will 45 minutes in the smoker reach 165 degrees? Seems a bit to quick...I guess I will have to see. I know you say these cook quick.

Thanks, Steve
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