Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Kamado Style Cookers => Topic started by: bamabob on October 17, 2019, 10:23:19 AM
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(https://i.postimg.cc/htFR8F2J/img0-67.jpg) (https://postimages.org/)
(https://i.postimg.cc/8PfVrkmQ/img0-68.jpg) (https://postimg.cc/hfnYkBYp)
(https://i.postimg.cc/SKf4NZ7n/img0-69.jpg) (https://postimg.cc/KKjw0DWb)
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These were some miscut chicken breasts that the local Piggly Wiggly had on sale for 89 cents/lb. They were huge, I thought maybe they were cut from an old baking hen. The brine added a nice flavor and kept them moist and tender. The Spiceologist Chili Margarita rub added a nice flavor without adding a bunch of salt as the brine provided that. The Cajohns Tequila Lime chili bbq sauce provided a nice finish. Cooked low and slow direct with a little applewood with a steady rise in temp to a hot crisp and brown finish. Will be doing these again!
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That looks real tasty!
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Those look really good.
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Those look moist and tender, that brine and rub sounds good.
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Looks real juicy.
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The finish you got on that chicken looks nothing short of amazing! Crispy, juicy, and unfortunately, not on my plate!
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Those do look tasty. :thumbup:
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Beautiful cook!!!!
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Hard to do that with chicken breasts, but you nailed it ! ! !
Love the Spiceologist rubs, too.
BD