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Simple chicken breast

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Comments

  • cazzy
    cazzy Posts: 9,136
    Eggcelsior said:
    I think he's cooking a pig in the ground. He just goes overboard......
    Cooking for 1, too.
    But he'll take 6, 7, or 9 of them.
    Just a hack that makes some $hitty BBQ....
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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    cazzy said:

    Eggcelsior said:

    Biggreenpharmacist said:

    I think he's cooking a pig in the ground. He just goes overboard......

    Cooking for 1, too.

    But he'll take 6, 7, or 9 of them.

    A bakers dozen when he's hungry.

    Little Rock, AR

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  • SGH
    SGH Posts: 28,989
    @Eggcelsior‌ No sir. I'm building a 80x40x16 shop. I have some great sandy clay on my property so I'm doing my own dirt work. I'm hoping after I complete my current contract with Exxon/Mobil to start manufacturing and selling smokers. I have some very unique designs that I think people may like. Unit 6 that you see in my posts is triple baffled for instance. You will not find this on any other smoker. It's honesly my design. I have a few others as well. I'm currently in the proces of building and testing a proto type that is "tube fired" with a flue velocity that is .5 greater through the cook chamber than through the exhaust. Almost equal to a forced induction design but the fact remains that the unit is naturally aspirated and not forced or semi forced in any way. Velocity is achieved by a restriction "cyclone" in between the inlet and the cook chamber. I really hope that it works out my friend, but only time will tell if there is a demand for such units.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • bcsnave
    bcsnave Posts: 1,009

    nice looking bird

     

    The Dude..a Mini and a Large Egg..a DigiQ DX (BGE Green)..some Cast Iron...a Thermapen.............and an Ol' Fashion

    _____________________________________________________________________________

    Glenbeulah, WI

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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    Well when you build a few and need somebody to "test" them I'll come get mine whenever you let me know. ;)

    Little Rock, AR

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  • GreenWave36
    GreenWave36 Posts: 133
    With boneless breasts that size at 400 direct, roughly how long do you keep them on until you flip them, then how long under the brick?
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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    I cooked them cut-side down for about 7 or 8 minutes ( thats only approximate-about 5 minutes in I grab the tail of one with tongs and take a peek). Then I flip them to the rounder, lobe side and try to get them pretty close together without touching and put skillet ( cold skillet-not hot, the top is done) then the brick for about 5 more minutes ( or desired doneness). I poke them with my rubber ended tongs to see how they feel, but thermapen would probably be better.

    Little Rock, AR

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  • lousubcap
    lousubcap Posts: 36,827

    @SGH-not to hijack the thread but be sure to protect your intellectual property with your smokers.  (Okay to use intellectual and SGH in the same sentence?? :) )

    BTW- great looking chix.

    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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