Smokin-It User Forum!
Recipes => Poultry => Topic started by: DivotMaker on October 05, 2014, 07:05:07 PM
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Whew! That title's a mouthful! Tried something a little different today. Started off with 4 quite large "Smart Chicken" skinless boneless breasts (a little over .5 lbs each).
Step one: Brine for 2 hours in a basic 1 cup kosher salt/gallon of water (+1 cup orange juice) brine.
Step two: Remove from brine and rinse. Then, place the breasts in a gallon Ziploc bag with Robert Rothschild's Rasberry Chipotle sauce (from Sam's). Let marinate for 3 hours.
Step Three: Remove breasts from the raspberry chipotle sauce, cover with shaved Parmesan cheese, wrap in bacon, and give a little sprinkle of Jeff Phillips' rub.
Step Four: Into the smoker @ 250 with 2 oz. of whiskey barrel oak.
A little over an hour later, the breasts hit 165°, and were pulled out and covered with foil.
Analysis: The breasts were incredibly moist and tender. The bacon was done, but not crispy - cut well, and was edible with the chicken. I could taste a hint of the raspberry chipotle sauce, but not as much as I had hoped for. All in all, a success on a new recipe! :D
Thoughts for next time: Do everything the same, except add a coat of the raspberry chipotle sauce to the top of the breasts, after the bacon wrap. I could also smoke to 155°, then coat with the sauce and finish on the grill (almost did this today, but opted for finishing in the smoker).
Any ideas on how to improve this?
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No comments or suggestions? This one must have slipped through the cracks! ???
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Have got to try this. Sounds and looks wonderful.
The lack of replys may be due to others having the problem I did - too much drooling and not enough typing
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Tony, it looks like you got great results! I agree with adding the sauce to the bird and crisp on the grill. That should give an additional pop of flavor. I also find that a lot of the pre-made chipotle sauces are a bit light on the heat. When I do chili I like to have a little more punch. I would make a raspberry compote and add the desired amount of chipotle to the mix. You may find the flavor is helped a bunch! I bet it was good eating... ;)
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Thanks for the replies, Walt and Bob! They did have a good flavor, and with a few "mods" will probably be a winner. Thanks for the suggestions!
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sounds great... where did you get that sauce?
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Got the sauce at Sam's, Bob. It is pretty tasty, but not overly hot.
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I think I will make a trip to Sam's in the near future.... thanks for the info.
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I have copied your recipe for future reference.. I have not seen this sauce at our Sams, but have never really looked for it. I will now! In the mean time, I will just use my homemade Jalapeno jelly.
Thanks for sharing.
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Feel free to post that homemade jalapeno jelly recipe, Wess! ;) Sounds good!
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I , am thinking of trying this sometime in the future maybe this weekend sounds very tasty .
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Whiskey barrel oak and where did you get that from .
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I have purchased Weber Whiskey Barrel Oak from big box stores.
You can also get it from Fruitawood, which is where I am guessing Divot got his from (just guessing ;)):
http://www.fruitawoodchunks.com/agoakbobach.html
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This would be a place to use that super-thin bacon from the grocery store that most of us probably try to avoid. Would render down nicely when used as a wrap at the low cook temps, and probably shorter cook time for breasts.
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I have purchased Weber Whiskey Barrel Oak from big box stores.
You can also get it from Fruitawood, which is where I am guessing Divot got his from (just guessing ;)):
http://www.fruitawoodchunks.com/agoakbobach.html
Funny I get on line to check them and there product is sold out but ...................
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This http://www.charbroil.com/whiskey-wood-chips.html or maybe http://www.ebay.com/itm/Jim-Beam-Whiskey-Bourbon-barrel-infused-Oak-Wood-Chips-for-BBQ-grilling-smoking-/141235942482 or maybe just wait because this is a taste I really want to try or maybe this . http://www.amazon.com/Jack-Daniels-Tennessee-Whiskey-Barrel/dp/B000QI9VM4 considering the price on the J-D chips are looking pretty good ......................
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Just a thought, but I would think it would be worth a telephone call to Fruitawood.
I am not sure how well they keep up their website, but even the best of companies have a hard time keeping their websites up-to-date.
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Yes, I got my whiskey barrel oak from Fruitawood. I'm surprised if they're sold out - a barrel would make a heckuva lot of chunks!
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Quick thought does Sam's offer a smaller dose on that sauce ?
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Yep, 4 breasts. I used about 1/2 of the bottle for the marinade. I recently saw there was another brand of raspberry chipotle at Sam's, and it was a smaller bottle. Haven't tried it yet, though.
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This week , and already drooling .
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Let me know how it turns out! ;)
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Tony , getting ready to try this tomorrow due to the fact I have had a very hard time trying to find the sauce and Whiskey barrel wood ( not ) and just curious what was the overall cook time even though you mentioned it was a little over an hour , and was the whole cook / smoke done on tin foil ?
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Tony , getting ready to try this tomorrow due to the fact I have had a very hard time trying to find the sauce and Whiskey barrel wood ( not ) and just curious what was the overall cook time even though you mentioned it was a little over an hour , and was the whole cook / smoke done on tin foil ?
The pictures show the prepped chicken on the shelf, which is sitting on a foil-covered baking pan, and the last one shows the finished breasts, after transfer to the same foiled cookie sheet. There was no foil harmed during the cooking of these breasts! (Other than the lining of the smoker, and covering of a cookie sheet ;) ). Naked, on the shelf!
Cook time was....just over an hour. But, I can't remember how much. It was only a few minutes over, but the size of your breasts and reaching IT of 165 will determine it.
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Tony, thank you , and not to mention that I let the breast's Marinate over night hopeing................. it will add a little more bang to them along with adding a little Raspberry dressing to the sauce ( just a touch ) for flavor .................... which are in the Smoker as I type .
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Tony .....oh my god ..................and how good can this get considering I let my Smoke go for an hour and a half which turned out very juicy ( not dry ) and very tender ...........................Wow , and what more can I say .
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Glad they turned out good, Artie! Have any pictures? ;)