2 Chicken half breasts cut into ½-inch strips
1½ Tablespoon of Italian Fusion Seasoning
1 Cup of garlic infused extra virgin olive oil
¼ Cup of balsamic vinegar
1. Marinate the chicken strips for at least an hour (longer is fine)
2. Preheat the Masterbuilt 1050 to 400° with apple chunks in the ash basket for smoke.
3. Grill on Frog Mats until the internal temperature is 160°
4. Flip after 8 minutes
5. I grilled for 16 minutes and the IT was slightly over 160°
The 1050 registered 400° but my Fireboard, with the temperature probe within an inch of the Masterbuilt’s probe, but close to and pointed at the cold food, registered closer to 360-365°.
I smoked up another Raichlen Project Smoke classic. Bacon Wrapped Bourbon Pork Loin. Raichlen used a Memphis Pellet Grill. I used two Big Joe's tag teaming the pork loin and some Hickory Smoked Twice Baked Potatoes.
Bacon Wrapped Peach Bourbon Pork Loin
- 1 Cup of Brown Sugar
- 1 Pork Loin
- 2 minced Georgia Peaches
- 1/8 cup minced Tarragon
- 1/8 cup minced Italian Parsley
- 1/8 cup of minced basil
- 1/8 cup of Djion Mustard
Maple Bourbon Glaze:
- 1/2 Cup of Brown Sugar
- 1/4 cup of Djion Mustard
- 1/2 Cup of Maple Syrup
- Ground Fresh Peppercorn
- 1 minced Garlic clove
- 1/8 cup of minced Rosemary
Cooking 1 Hour at 250 F over Cherry and Hickory wood
30- 40 minutes at 300 F, add glaze at this stage, pull at 140 - 145 F
Twice Baked Potatoes:
- Old Fort Chedder
- Heritage Hog Thick sliced bacon
- 2 Minced Shallots
- 1/2 cup of minced chives
- 2 cloves of minced garlic
- 1/4 cup of buttermilk
- 2 tablespoons of salt free butter
Cooked on the 2nd Big Joe running at 450 F.
Here's the pics from tonight's very tasty cook.
I have been really busy lately, but managed to squeeze in a cook on Saturday. Boston Butt rubbed with Texas BBQ rub, loin rubbed with Cajun seasoning. All cooked at 325 degrees on a Primo Oval XL using mesquite lump and hickory chunks.
Butterflied the Pork Roast and added some crumbled feta and spinach that I had cooked in olive oil and strained. The Asparagus was marinated in soy and balsamic vinegar and the board dressing is Italian seasoning with olive oil and garlic.