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Author Topic: Lemon Mustard Chicken  (Read 6577 times)
jroget
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Neenah, WI


« on: February 24, 2011, 06:55:21 PM »

This recipe is for 2 boneless/skinless chicken breasts. Adjust recipe if necessary.

2 T cooking oil
1 T dijon mustard
1 T lemon juice
1 1/2 t lemon pepper
1 t dried oregano or basil
1/4 t onion salt
1/8 t ground/crushed red pepper

Have a thermometer handy to check temp. during cooking process.
Fire up the keg to 250 degrees. Once keg is up to temperature, I put in 4-5 chunks of cherry wood. Put c.i. grate in place and oil grate. Place chicken breasts on for 30-40 minutes. Halfway through flip chicken and coat with glaze. After another 15-20 minutes, open vents to get keg up to 350 degrees. Continue cooking and re-apply glaze for another 15 minutes or until digital thermometer reads 175-180 degrees. 


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“When I die, I want to go peacefully like my Grandfather did, in his sleep -- not screaming, like the passengers in his car.”


Jim
ronbeaux
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Zachary, Louisiana


« Reply #1 on: February 24, 2011, 07:36:23 PM »

Nice!
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Is it burnt??
Smokin in Peosta
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Smokem if youv'e got them


« Reply #2 on: February 24, 2011, 07:36:31 PM »

Looks tasty jroget.
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Mike
Skinsandos
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Winter Springs, FL --- Light It Up


« Reply #3 on: February 24, 2011, 07:38:42 PM »

Recipes Board
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Hunt - Fish - Kegvection Grilling
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« Reply #4 on: February 24, 2011, 07:42:43 PM »

I agree and will move!
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Eat well my friends, eat well!
jroget
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Neenah, WI


« Reply #5 on: February 24, 2011, 08:18:48 PM »

Sorrys guys. I meant to post in keg recipes.
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“When I die, I want to go peacefully like my Grandfather did, in his sleep -- not screaming, like the passengers in his car.”


Jim
Skinsandos
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Winter Springs, FL --- Light It Up


« Reply #6 on: February 25, 2011, 04:47:38 AM »

Sorrys guys. I meant to post in keg recipes.

jroget you can not post there someone has to recommend it and then be second to get on the recipe board - it is a huge honor to have it moved there right up there with the James Beard Award Grin

Congrats
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Hunt - Fish - Kegvection Grilling
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Go fast ~ Cook slow... Marietta, GA


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« Reply #7 on: February 25, 2011, 06:23:58 AM »

jroget you can not post there someone has to recommend it and then be second to get on the recipe board - it is a huge honor to have it moved there right up there with the James Beard Award Grin

Congrats
That's right and well deserved Sir!
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Vindii
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« Reply #8 on: February 25, 2011, 07:03:57 AM »

Looks great to me.  Pass a plate over here.
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See post 18
http://smokinitforums.com/index.php?PHPSESSID=oovcf0ho0f6b61ce5v721lodo7&topic=4485.15

They are closed minded idiots (did I just say that?? YEP!) and they can't see the usefulness of other types of cookers.
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