The wife and I had to have a compromise last night, and it worked out well. She wanted me to cook these chicken sandwiches that I have done for years, but always inside using the oven. It was a great night, so I wanted to fire up the BGE. The compromise - try the chicken sandwiches on the BGE.
This isn't rocket science, but basically I strip/chuck a chicken breast and soak in italian dressing. I add garlic, pepper, and some other seasoning. I fired up the large with plate setter legs up with normal grid to about 400 degrees. Since the was the first time, I used no wood chunks or chips.
Here is a shot with them it just going on:
I stirred the chicken around about every ten minutes or so. Ten minute mark:
By the way, don't mind the tin foil on the container, it had a small tear in the side so I patched it up. Here it is at about 20 minutes:
I didn't watch the time real close, but it probably cooked for about 40 minutes or so - here is when I pulled it:
While it was cooking, I prepped the buns:
Adding some cheese!
I cranked the Egg up to about 500 degrees. I simply put a baking stone on top of the grid, and then put the pan on the stone. Not a very good egg shot:
Didn't take long for the cheese to melt, here is all finished:
No suprise, but the egged version of these sandwiches were a lot better than the oven version. Even the lump alone gave the chicken a nice smokey taste and seemed to work very well with the Italian.