First Chicken on MES40

Discussion in 'Poultry' started by fife, Mar 18, 2011.

  1. fife

    fife Master of the Pit

    So here is what I did today.

    [​IMG]

    Then a load out of food.

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    YES I took the bottle out prior to cooking.

    Then 3 hours and 165 degrees later.

    [​IMG]

    [​IMG]
     
  2. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Great Looking Grub... Nice Job...
     
  3. tyotrain

    tyotrain Master of the Pit

    Man that is some nice looking Q. bet it was tasty. Nice job[​IMG]
     
  4. les3176

    les3176 Master of the Pit

    Look tasty!
     
  5. fife

    fife Master of the Pit

    Well update on the chicken and sausage.

    Wife came home and gave a small taste to the sausage and it was only 2.1/2 of them I had to tell her to save some for me. So guess they were good.

    I am going to cut back on the temp next time I cook the chicken breast a little to long it was just a little dry but still very tasty. But remember this is only my 2 try at smoking anything. Learning curve in effect.

    More smoke to come.

    [​IMG]
     
    Last edited: Mar 19, 2011
  6. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Did you get Jeff's newsletter this month. It takes you step by step through chicken breast. You can brine them awhile or just wrap in bacon to keep moist. How did you like the Essence
     
  7. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    It looks good from here Robert.
     
  8. fife

    fife Master of the Pit

    [​IMG]

    The essence was a good not over powering flavor. I just rubbed it in and put it on the smoker. I am starting very basic and working my way up from here. The rubs I like to keep trying and the different woods to smoke with are fun as well.
     
    Last edited: Mar 19, 2011
  9. If you like "Emeril's Essence" here is the recipe for making it yourself:

    Emeril's "Essence" Creole Seasoning

    (also referred to as Bayou Blast) Recipe courtesy of Emeril Lagasse

    2 1/2 tablespoons paprika
    2 tablespoons salt
    2 tablespoons garlic powder
    1 tablespoon black pepper
    1 tablespoon onion powder
    1 tablespoon cayenne pepper
    1 tablespoon dried oregano
    1 tablespoon dried thyme

    Combine all ingredients thoroughly. Makes 3/4 cup.
     
     
  10. billy48

    billy48 Smoke Blower

    nice job . looks great.
     
  11. Nice color on the breast
     
  12. allen

    allen Smoking Fanatic

    Excellent job, Tasty looking food.I have a 40in. SS MES and have had no problems.
     
  13. I bought jeffs recipe and I am a "happy smoker!" It took me a few months to come off the cash to pay for just the recipe, but it was definately worth it! Excellent ratios!....emeril can take a back seat on this one!:grilling_smilie:
     
  14. jp61

    jp61 Master of the Pit SMF Premier Member

    Food is looking pretty tasty Robert, nice job! What temperature did you smoke it at?
    http://www.smoking-meat.com/march-17-2011-bacon-wrapped-chicken-breasts.html  

    Maybe I didn't get enough sleep or am just simply losing my mind, but does anyone else see a monkey's head on that piece of chicken breast?
     

    BTW... Jeff's rub and Q-sauce is some gooood stuff! I also tried Emeril's Original Essence with some brown sugar.....also pretty good, imo.
     
    Last edited: Mar 25, 2011
  15. Great looking meal, now I'm hungry
     

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