Rib's & Chicken

[rus_bro]

ribs look GREAT.. that boneless skinless chicken breast almost looks edible (which is saying alot) .

nice work
rb

[Czechaholic]

Looks good! Did you wrap the ribs at any point?


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[Williep]

Looks good! Did you wrap the ribs at any point?


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Sorry it took so long to reply to this, I've been out of town. I wrap the last half of the cooking.



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[Williep]

ribs look GREAT.. that boneless skinless chicken breast almost looks edible (which is saying alot) .

nice work
rb

Those thing's would almost melt in your mouth.

[castironchris]

Them chickie breasts do look good! Did you wrap or pan them as well to keep them juicy?? If I came with some chickie breasts looking like that it might make the war dept. call a truce for a minute!!

[Williep]

Them chickie breasts do look good! Did you wrap or pan them as well to keep them juicy?? If I came with some chickie breasts looking like that it might make the war dept. call a truce for a minute!!

I'll tell you how I do my skinless chicken breast but you can't tell anyone.
I wash and dry them, rub them down with Italian dressing, season them up, put in baggie and then in refrigerator for a few hours till I'm ready to cook. I get a fire going in the grill and when it's ready I sheer both side's, light brown, move to the other end of the grill away from the fire and spray them real good with, now don't laugh, Lipton's Diet Mixed Berry Green Tea. Not real sure what the heat is, but after about 1/2 hour I give them another good spray, never turning them and about 15 minutes later I spray them again. When the internal temp is around 150-155 I put them in a pan and cover them and let them rest in a 170 degree oven till we are ready to eat. They are normally on the pit for about an hour and 15 minute's, give or take a few minute's. I always cook on the grill with B & B Charcoal and chunk's of hickory, if I want more smoke I add more wood as I'm cooking. And there you have it, the way I cook skinless chicken breast.



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[Kiwiruss]

Them chickie breasts do look good! Did you wrap or pan them as well to keep them juicy?? If I came with some chickie breasts looking like that it might make the war dept. call a truce for a minute!!

I'll tell you how I do my skinless chicken breast but you can't tell anyone.
I wash and dry them, rub them down with Italian dressing, season them up, put in baggie and then in refrigerator for a few hours till I'm ready to cook. I get a fire going in the grill and when it's ready I sheer both side's, light brown, move to the other end of the grill away from the fire and spray them real good with, now don't laugh, Lipton's Diet Mixed Berry Green Tea. Not real sure what the heat is, but after about 1/2 hour I give them another good spray, never turning them and about 15 minutes later I spray them again. When the internal temp is around 150-155 I put them in a pan and cover them and let them rest in a 170 degree oven till we are ready to eat. They are normally on the pit for about an hour and 15 minute's, give or take a few minute's. I always cook on the grill with B & B Charcoal and chunk's of hickory, if I want more smoke I add more wood as I'm cooking. And there you have it, the way I cook skinless chicken breast.



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Copy and sent, thanks.

Russ

[castironchris]

Them chickie breasts do look good! Did you wrap or pan them as well to keep them juicy?? If I came with some chickie breasts looking like that it might make the war dept. call a truce for a minute!!

I'll tell you how I do my skinless chicken breast but you can't tell anyone.
I wash and dry them, rub them down with Italian dressing, season them up, put in baggie and then in refrigerator for a few hours till I'm ready to cook. I get a fire going in the grill and when it's ready I sheer both side's, light brown, move to the other end of the grill away from the fire and spray them real good with, now don't laugh, Lipton's Diet Mixed Berry Green Tea. Not real sure what the heat is, but after about 1/2 hour I give them another good spray, never turning them and about 15 minutes later I spray them again. When the internal temp is around 150-155 I put them in a pan and cover them and let them rest in a 170 degree oven till we are ready to eat. They are normally on the pit for about an hour and 15 minute's, give or take a few minute's. I always cook on the grill with B & B Charcoal and chunk's of hickory, if I want more smoke I add more wood as I'm cooking. And there you have it, the way I cook skinless chicken breast.



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Very interesting and don't worry I won't tell a soul!! Can't wait to try this!