Chicken Breasts With Q-View

[duffman]

I am smoking some chicken breasts today. I just got them in the fridge to marinate in some spice pastes a little bit ago. I did some in a [color= rgb(115, 115, 115)]s[/color]outhern caribbean spice paste and the rest in a jamaican jerk spice paste. I will probably throw them on the smoker around 4 this afternoon.

You can see all my pics at http://smokingteetor.tumblr.com/

Here are all the veggies ready to get chopped.

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• duffman
• Aug 11, 2012

Here are the chicken in the Fridge. I didn't get a pic before I put press and seal over the top. I will get a pic when I get them on the smoker.

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• duffman
• Aug 11, 2012

 

[chef jimmyj]

What's the difference between Southern Caribbean and Jerk? Jerk I am very familiar with having worked with a Jamaican Chef. How about some Recipes...JJ

 

[duffman]

Here they are ready to go nto the smoker.

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• duffman
• Aug 11, 2012

Here they are off the smoker after about 3 hours.

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• duffman
• Aug 11, 2012

As you can see I took a little bite of each kind. The Souther Caribbean had a nice pepper and onion taste to it. The Jamaican had a nice amount of heat to it with a little sweet from the sugar it called for in the recipe. The recipes were not that much different when I try to think back to what I did. They both taste really good but have distinctly different tastes.

Know I just need to wait for them to cool then I am going to vacuum seal them up and freeze them. I am going to save them for football season.

JJ I will try to find a little time to throw the recipes up. As I mentioned above the preparing of them was not that different but they taste very different.

 

[chef jimmyj]

They both look good!...JJ

 

[startedsmokin]

Great pics. I have my first going on in five min. I see three hours..what temp and wood choice did you go with?
:grilling_smilie:

 

[duffman]

Sorry Started I was out of town and did not check the boards. I had it at right around 250 for almost four hours. I used hickory and a little mesquite.