Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day is National Bacon Day and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Boneless skinless chicken breasts (pics)

Cooked some breasts tonight, half with DP Raging River, half with Swamp Venom.  Both groups marinated in a zip lock with the seasoning and a couple tablespoons of both EVOO and Italian dressing for about two hours.....usually like to do them overnight, but time got in the way.

Cooked them a little differently this time.  I usually go direct, but went indirect at approx. 350 about 40 min. and flipped and even swapped grids at the halfway mark to ensure uniform heat.  Turned out fantastic as always and not much different than the way I normally do them direct at 400 for about half the time.  Either way works great.  I made fajitas out of mine with sour cream, Mrs. Renfro's green sauce, shredded cheese on a flour tortilla.  Wife made a grilled chicken salad out of hers.  Kids had fajitas as well.

I've read comments on boneless/skinless breasts always turning out dry, but these are tender and juicy and you can shred with a fork when they're done and have been that way every time I've done them on the Egg.  We do this once a week for this meal and to eat on throughout the week for fajitas, salads, etc.

LBGE

Cedar table w/granite top

Ceramic Grillworks two-tier swing rack

Perpetual cooler of ice-cold beer

Comments

Sign In or Register to comment.