Hey Everyone-
Hope that you all had a great week. I couldn't believe how lucky that I got last weekend. I had been keeping my eye on Craigslist for a couple of months and I finally found it! Less than 5 miles from my house a guy received a WSM 18.5 as a gift. The good news for me was that he already had a 22 and didn't need the 18! It had never been used (not even preseasoned) and I got it for $200! Plus it was already assembled! JACKPOT!
So tomorrow will be my first official smoke on that bad boy. I am trying out Jeff's Chicken Cordon Bleu recipe from a previous newsletter. I'm thinking that these breasts are actually a little too big, but I made them work.
Check out my pics below.
This is the breast. I actually didn't have a meat tenderizing mallet, so I improvised. Beat the hell out of them with a jar of chicken rub until they looked pretty flat.
I used a local rub from right here in NC. I can't remember the name, but I think it was Feather Duster something or another. I'll post a pic a little later.
I bought everything from our local Fresh Market. The Swiss and Ham were sliced right there. Nothing special.
Finally got these things wrapped up. They're now waiting overnight in the fridge. Can't wait to get them going on my WSM. Planning on using some Apple Wood Chunks.
Since these breasts were a little bigger than I anticipated I'm expecting them to run a little longer than Jeff's recipe recommends. Anyone have any idea how long this may take if I run at 240 or so? I do have a Maverick 72 so I'll be checking the temps.
Also, where should I stick these things to check for temp? Wouldn't the middle be the cheese and ham?
Thanks so much. I'll certainly keep the pics coming when I get them on in the AM.
Hope that you all had a great week. I couldn't believe how lucky that I got last weekend. I had been keeping my eye on Craigslist for a couple of months and I finally found it! Less than 5 miles from my house a guy received a WSM 18.5 as a gift. The good news for me was that he already had a 22 and didn't need the 18! It had never been used (not even preseasoned) and I got it for $200! Plus it was already assembled! JACKPOT!
So tomorrow will be my first official smoke on that bad boy. I am trying out Jeff's Chicken Cordon Bleu recipe from a previous newsletter. I'm thinking that these breasts are actually a little too big, but I made them work.
Check out my pics below.
This is the breast. I actually didn't have a meat tenderizing mallet, so I improvised. Beat the hell out of them with a jar of chicken rub until they looked pretty flat.
I used a local rub from right here in NC. I can't remember the name, but I think it was Feather Duster something or another. I'll post a pic a little later.
I bought everything from our local Fresh Market. The Swiss and Ham were sliced right there. Nothing special.
Finally got these things wrapped up. They're now waiting overnight in the fridge. Can't wait to get them going on my WSM. Planning on using some Apple Wood Chunks.
Since these breasts were a little bigger than I anticipated I'm expecting them to run a little longer than Jeff's recipe recommends. Anyone have any idea how long this may take if I run at 240 or so? I do have a Maverick 72 so I'll be checking the temps.
Also, where should I stick these things to check for temp? Wouldn't the middle be the cheese and ham?
Thanks so much. I'll certainly keep the pics coming when I get them on in the AM.