Just in time for the Chicken Breast Throwdown...
I cut up a couple of breasts and let em swim in a brine that was loaded with chipotle powder
Dried em, smeared em with olive oil, and coated em with Kentucky Kernal seasoned flour. Then they go in the freezer for an hour or so.
Then onto the 14" WSM with some Cherry wood for smoke.
Toasted some rolls on the Weber kettle.
At 300 degrees it only took about an hour to get to temp. :thumb:
Meanwhile I heated some vinegar and stirred in another heaping scoop of chipotle.
Let it cool for a while and screened the pepper pulp out leaving a smokey red hot sauce.
To that I stirred in cold butter a little at a time till it wont melt any more.
And finally built my sandwich. Toasted sub roll, fresh spinach, lots of blue cheese dressing, two strips of the smoked chicken and smothered it all with the homemade wing sauce.
Outstanding!
Even if I don't get a single vote this sandwich is a winner!!!
Thanks for checking it out.
I cut up a couple of breasts and let em swim in a brine that was loaded with chipotle powder
Dried em, smeared em with olive oil, and coated em with Kentucky Kernal seasoned flour. Then they go in the freezer for an hour or so.
Then onto the 14" WSM with some Cherry wood for smoke.
Toasted some rolls on the Weber kettle.
At 300 degrees it only took about an hour to get to temp. :thumb:
Meanwhile I heated some vinegar and stirred in another heaping scoop of chipotle.
Let it cool for a while and screened the pepper pulp out leaving a smokey red hot sauce.
To that I stirred in cold butter a little at a time till it wont melt any more.
And finally built my sandwich. Toasted sub roll, fresh spinach, lots of blue cheese dressing, two strips of the smoked chicken and smothered it all with the homemade wing sauce.
Outstanding!
Even if I don't get a single vote this sandwich is a winner!!!
Thanks for checking it out.
