Fired up the Weber for Some Bone-In Chicken Breasts (w/ Q-View)

Discussion in 'Grilling Chicken' started by adiochiro3, Jul 10, 2011.

  1. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    Momma wanted some BBQ chicken breasts, but there wasn't enough to warrant firing up the big smoker -- so I decided to fire up the Weber kettle. The breasts are coated in butter & lemon juice with garlic powder, salt, & pepper.



    Don't think I've used the kettle since last Thanksgiving. [​IMG] I used indirect heat with Rancher coals & some ash + hickory for added smoke. [​IMG] Cook temp floated between 235-255*. Here they are at an IT of 170* (the temp spiked and it got away from me [​IMG]).



    Momma made mashed taters, gravy & broccoli to go with it. The family & a good friend demolished the food -- which is really the point, isn't it? [​IMG]

    Thanks for looking!
     
  2. meateater

    meateater Smoking Guru SMF Premier Member

    The weber's can still knock it out! Nice job James. [​IMG]
     
  3. teeznuts

    teeznuts Master of the Pit

    I'll bet the kettle was glad to get some attention. I haven't done the bone in yet but looks yummy.
     
  4. adiochiro3

    adiochiro3 Master of the Pit OTBS Member


    bone in is so much more flavorful!  And yes -- the kettle was glad to be of service!  [​IMG]
     
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Nice job James! We have 2 kettles. 1 for pizza, 1 for meat.
     
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    Nice Breasts you got there James

    I didn't say that, did I ?!?!

    Nice Job James!!!

    Bear
     
  7. Looks good!!!!

    The wife and I swear by bone and skin breast, She is Puerto Rican and I am Texan, so the spices get real fun at my house.

    She rubs the breast down with EVOO, black pepper,Powdered garlic, adobo (http://www.goya.com/english/product_subcategory/Condiments/Adobo), Sazon (http://www.goya.com/english/product_subcategory/Condiments/Sazon-Bouillon) toss them into a plastic bag and let set for a few hours..then grill to perfection..they come out just as juicy as the went in.
     

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