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Chicken breasts on small

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Ike
Ike Posts: 291
edited November -1 in EggHead Forum
I don't have much experience on my small. I'm planning on cooking some boneless/skinless chicken breasts afterwhile. Gonna rub them then wrap with bacon. Should they be cooked direct or indirect and at what temp? Thanks up front.
Owensboro, KY.  First Eggin' 4/12/08.  Large, small, 22" Blackstone and lotsa goodies.
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  • vidalia1
    vidalia1 Posts: 7,092
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    I do mine indirect at 400 degrees until the breast hits 160...they take 40 minutes or so...
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  • Mickey
    Mickey Posts: 19,674
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    direct at 350 or so and high in the dome.
    also use cheese and peppers
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • Ike
    Ike Posts: 291
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    I don't have it rigged yet for higher in the dome and direct, can do the indirect though. Thanks guys!
    Owensboro, KY.  First Eggin' 4/12/08.  Large, small, 22" Blackstone and lotsa goodies.
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  • Gunnar
    Gunnar Posts: 2,307
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    You may want to slightly nuke the bacon (not much) just to give it a head start. It won't be that crisp in 40 minutes indirect. My wife insists on crispy, not fatty bacon.
    LBGE      Katy (Houston) TX
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  • Ike
    Ike Posts: 291
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    LOL...know what you mean Gunnar, skipped the bacon and coated with some EVOO.
    Owensboro, KY.  First Eggin' 4/12/08.  Large, small, 22" Blackstone and lotsa goodies.
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  • Chubby
    Chubby Posts: 2,955
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    Cooking "Chickies" on the Egg is all about getting them up in the dome!!

    Once done...you have times for both Direct,and Indirect applications.

    Here's Some "Bacon Wrapped Stuffed Breasties"...Direct on a Raised Grid

    BaconWrapedChickenBreasts.jpg

    "ABT's & Sausages"...same Set-up

    P10101332.jpg

    Finally... "Sesame Wings"...Raised Grid Indirect...so the sugary sauce doesn't burn.

    P1010034-3.jpg

    Additionally...raising the grid will let you cook at a higher temp producing a better, crisper skin...without drying them out..or "burnage"!!

    HTH!

    Evans
    I spent most of my money on good bourbon, and bad women...the rest, I just wasted!!
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  • SSN686
    SSN686 Posts: 3,504
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    Morning Evans:

    Hey, we will be getting a small Egg at Ocala to add to the collection. I will be sending you and email soon about getting the GrateMates.

    Have a GREAT day!

       Jay

    Brandon, FL


     

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  • Gunnar
    Gunnar Posts: 2,307
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    I like the look of those sesame wings. Would you mind sharing the glaze? I'm thinking some hoison sauce and some very very teryaki....
    LBGE      Katy (Houston) TX
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  • Chubby
    Chubby Posts: 2,955
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    You're pretty close there...

    I don't really measure but
    it usually ends up being something like:

    Sirracha(sp?)for some heat!
    Hoisen Sauce
    Mirin Vinegar
    Honey
    Toasted Sesame oil
    Minced green onions
    Sesame seeds (for sprinkling at the end"

    I gently heat to combine and then chill so It goes on the Wings cold/cool!

    (The glaze hangs on much better if it goes on cold!).
    I spent most of my money on good bourbon, and bad women...the rest, I just wasted!!
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  • Chubby
    Chubby Posts: 2,955
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    I am sooo bummed Ann and I aren't on the attendees list this year!!

    Who will save Egret...from Himself?

    Who will keep Pete in Line?

    And...who will be there to help you dispose of your unwanted BBQ equipment??

    FloridaEggFest2006135-1.jpg

    Good Memories...for sure!!

    As to the G'Ms...I'll be around when you're ready!!

    Evans
    I spent most of my money on good bourbon, and bad women...the rest, I just wasted!!
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  • Chef in the Making
    Chef in the Making Posts: 902
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    I do mine at 350 direct to 160
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  • Unknown
    Unknown
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    I don't have any pictures of boneless but I do have a picture of some bone in chicken breasts on the BGE small cooker.

    22MVC-001E.jpg

    I start with an indirect setup in the small and this cook was done in two layers as I also did my scalloped potatoes on the upper grid at the same time.

    22MVC-002E.jpg

    This shows the potatoes on my upper grid in the small. I run this type of cook at about 350 degrees for the best results.

    22MVC-004E.jpg

    Potatoes done on cooker.

    22MVC-003E.jpg

    Chicken done on cooker.

    Dipstick
    http://olddavespo-farm.blogspot.com/
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  • SSN686
    SSN686 Posts: 3,504
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    Morning Chubby:

    You and Ann (more Ann than you) will definitely be missed in Ocala. By the way, I'm still using those gloves, burnt spots and all! :laugh:

    As for Pete and Egret I don't think anyone can keep either one of them in line! :unsure:

    I'll send you an email sometime in the next couple of days (once I actually order the small). Is there any chance that I could have them here before Ocala so I could use them then? :cheer:

    Have a GREAT day!

       Jay

    Brandon, FL


     

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  • Chubby
    Chubby Posts: 2,955
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    Your probably right on all accounts!

    Yep , I can get them to when you need them...save a few days shipping time!

    Evans
    I spent most of my money on good bourbon, and bad women...the rest, I just wasted!!
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  • Chubby
    Chubby Posts: 2,955
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    Long tome no Old Dave!!

    I've been somewhat absent myself.

    How goes it in Southern Indiana? Soon it'll be maple syrup time!

    I just cracked open a bottle of "Hard Cider" I brought back from Oliver Winery.. over in Bloomington...tasty stuff!

    On another note...he boys overat IU are pretty sad this year...not much to say about that...!!!

    Hope you're well!!

    Evans
    I spent most of my money on good bourbon, and bad women...the rest, I just wasted!!
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  • Gunnar
    Gunnar Posts: 2,307
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    Thanks, I do traditional hot wings and not a big fan of BBQ wings....but I can just image the flavor on these.
    LBGE      Katy (Houston) TX
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