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Finally made a good piece of chicken breast on the EGG

robnybbqrobnybbq Posts: 1,507
I have made spatchcock chicken a few times and they always come out great. However I have never mastered the plain flat chicken breast.

Well that changed.

I took two breasts about 1/2 inch thick. Pressed a piece of fresh garlic and split across the two breasts. Put some provolone cheese slices on top followed by some roasted red peppers and a sprinkle of shredded mozzarella cheese. I rolled them up and tied. Cooked raised direct for ~20 minutes (checking every 5 min at the end with the thermapen to get the center to 155. When the breasts reached 140 I placed a small piece of Fresh mozzerella on top of each one and finished cooking.

Very good. Will add spinach next time.


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LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,


Garnerville, NY

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