Sscottfitz
Well-known member
This is a pretty typical week day grill for us, a pretty nondescript Monday afternoon Chicken Breast cook. We do like the smoke a little before you cook a little concept, for us, it seems to make the meat taste a little bit better. This presentation is based on a Hello Fresh Burrito Bowl that we’ve had in the past, we’re just using the RT-340 to enhance the taste of the protein along with some other minor mods to the HF recipie.
Misc Grill Observations - all times are CDT
General Comments:
- Grill Location: Hot Springs Village, AR.; 34 37 60.0N 92 54 55.4W
- Weather at time of Grill: Clear Skies, Warm but low humidity (odd for August in Arkansas still….) .Temp ~88F, Humidity ~49%
- Total Grill Time: 1 Hr. 6 Min. (~8 min transition to first temp High Smoke/180F, ~30 min smoke time, ~9 min transition to to 2nd temp, ~19 min @350)
- Grill Start to Initial Smoke Target Temp Xtreme Smoke/180F: 92 to 180 ~8 min
- Grill up to “Final Cooking Heat” Target Temp 350: 180 to 350 ~9 Min
- Total Event Time: ~1 hr, 9 Min. (Total Grill time + 3 min meat prep)
- Grill Plates: Yes, 1x Flat Side Up for last part of cook
- Temp Probes Used”. Yes x2
- Pellets Used: Rec Tec Ultimate Blend
- Meat & Meat Prep
- Meat: 2 x Medium sized Chicken Breasts, (Pre-packaged) from Walmart. (about 6.5 oz a piece, as it’s actually about a 12 oz breast cut in half)
- Total Meat Prep Time: ~3 min., recteq Durty Gurl Bloody Mary Rub.
- Meat on at 16:19 CDT, at 60F, meat temp at end of smoking period: ~100F, (16:50 CDT). set off and covered while grill temps heated up
- Meat back on Grill Plates at 16:57 CDT,
- Meat on the Grill Plates ~9 min per side, Meat at ~166F (Target 165F) when removed from Grill plates.
- None, Chicken cut and mixed into a “Chicken Burrito Bowl” Included in the bowl were sautéed onions, peppers, tomatoes. Grated Mexican Cheese mix, Mayo Pepper sauce. Topped with a squeeze of fresh lime. If you are compelled you can add some Mexican Chips if you feed you need a few more carbs.
Misc Grill Observations - all times are CDT
- Used basic stainless steel grill during the smoking period (left side of Trailblazer), and grill plate (right side) for the final chicken breast cooking at higher temps.
- Trying a slightly cooler Final Cooking Temp of 350, to see if it makes the breasts a little more moist post cook.
- Grill still consistent at holding 180F temps during the smoking part of the cook.
- Used a temp probes per breast (still assessing prob accuracy/consistency) - other than a probably short that shows up in one of the probes, they've actually been working pretty good, once you get the one to "engage". I'm a little on the anal retentive side (wife laughs when I use the term "a little") so I tend to cook to temps based on probe feedback.
General Comments:
- Cook was great….think that 350 is the perfect temp for Chicken on the Grill Grates, much more moist than at 400F. This of course is probably also a product of the size of the Breast being cooked.
- Grill performance was very consistent. Both at low & higher temps.
- Durty Gurl Bloody Mary rub is a great on the chicken breasts, but wife thinks we should us a little less rub - might of been a little “overpowering”.
