BBQ: Foods-Grills-Builds 2013/14

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PostSun Nov 10, 2013 5:10 pm » by Spock


Starting early today.

Last week the chicken was so good I decided to do it again.

Last week it was boneless, skinless thighs, this week it's boneless skinless breasts.

Started marinading in Balsamic Vinaigrette dressing yesterday morning.

Soaked hickory wood chips - that really makes it, that sweet smokey flavor - holy cow!
er chicken!

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Have figured out that the key to PERFECT grilled chicken is an internal temperature of 160 degrees in the thickest part.

Even white meat will be moist.

The picks above are not done cooking yet, they're at 140 now.


Biggest piece, almost there...

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This is 160 degrees...

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Done and Perfect!

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PostSun Nov 10, 2013 5:57 pm » by Spock


Just wanted to say. After trying the breast meat, the thighs were better. I just like dark meat better. They marinated more thoroughly. Regardless, these breasts are excellent, but I'll stick with thighs from now on - cheaper too.

One thing to note, if you make chicken breasts like this on the grill, left-overs make awesome chicken salad for sandwiches.

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PostSun Nov 10, 2013 6:11 pm » by Shaggietrip


Fantastic posts Spock. Great pics and info. Looks damn good. :flop:






:cheers:
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PostSun Nov 10, 2013 6:15 pm » by Slith


Man the color on those looks great. :flop:
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PostFri Nov 15, 2013 7:41 pm » by Constabul


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PostFri Nov 15, 2013 11:38 pm » by Shaggietrip


Constabul wrote:Image





That looks damn good. Close enough to bbq. hehehe. Cool pic. did you make/do that?
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PostSat Nov 16, 2013 3:03 am » by Aragajag


My stomach rumbles like Krakatoa when I read this thread, some good cooks here that could invite me to dinner anytime.
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PostSat Nov 16, 2013 7:33 pm » by Spock


Old School 80/20 chuck, splattered in garlic, salt and pepper.

Gonna throw hickory chips on them


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please excuse the unkemptness of the backyard - been a while since I did yard work and the leaves are falling daily...

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PostSun Nov 17, 2013 8:33 pm » by -Marduk-


:)

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PostSun Nov 17, 2013 9:36 pm » by Shaggietrip


Spock good to see ya still BBQ'n. I should have done burgers.




This cook did not turn out how I had hoped. But I am a rookie so got to take good with the bad. I did buy two of these so I will be trying again soon. Have to see if I learned anything. Made great french dip. I will be having left overs today and may post pics of plated.


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