I felt ashamed about neglecting my mini for some time, so a cook was in order to make it up to him.
Inspired by Griffin's recent pork tenderloin
, I brined some chix breasts I found in the freezer. I added some Old Bay seasoning to the brine. After a 2 hour swim, I rinsed the chix, dried, and seasoned with more Old Bay.
Got the mini up to about 400°F and added the chix. Grid is raised a couple of inches with a wok ring - cheapo mini woo mod :). Used some mesquite chips for a little smoke flavor.
Plated shot. SWMBO made some haricot verts and cous cous as sides. A lighter, healthy, and tasty meal. Chix was just a tad overdone on the thinner side of the breast but perfect on the thicker side. I got distracted at the last minute, and mine went up to 175°F IT. SWMBO's was better because I had pulled hers at 150°.
Not fancy, but it scratched the itch. And the mini is feeling loved again!
#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013
A happy BGE family in Houston, TX.