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A breakthrough....

Z_EggineerZ_Eggineer Posts: 576
edited April 2012 in EggHead Forum

Have any of you experienced this on the egg?

I had some pretty good pulled pork my first cook, though my temp control was horrible.  Then, I proceeded to have a few average to good cooks.  Lately, I started using Best of the West lump (OMG, huge chunks!!!) with the Hi-que grate.  Did NOT like the flavor it gave fish for tacos.  However, I put some brined, previously frozen chicken breasts on the egg with just some of that mesquite lump and olive oil, lemon peel, salt, pepper, and herbs on the outside.  I had to bump the temp a little high due to time (450 ish) on just the standard grate.  I flipped once and pulled at 155 internal.

WOW, this was some of the best chicken I have ever had, including restaurants.  I had no idea grilled chicken breast could be this moist.  I feel like I have finally started to actually learn the egg.  Kept temp constant, no peeking, etc.  The results were phenominal (sp?).  Will definitely be making this again with pics.  What is your breakthrough on your egg?


  • ChokeOnSmokeChokeOnSmoke Posts: 1,914
    Same as you, when I figured out that every meat has an optimal "take it off the grill" temperature, all my food was good.
    Packerland, Wisconsin

  • Jameson19Jameson19 Posts: 326
    Trusting the stall in the pork shoulder and brisket.
    Large BGE, Adjustable Rig, Small BGE, 2 BBQ Guru's, 18" WSM, Rockwood, Stage 3 Roush Mustang, beautiful 2 year old daughter and a hot wife... 

    Las Vegas, Nevada!
  • Catching my desired temp on the way up!


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