Really?? How long have you been here?? Never happened....
Better be careful Dex. If you get too many pictures, you'll have to go get a grill to make food that looks and tastes that good
Pellet Grill/Smoker - Who Has One?
- Thread starter jrsdws
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Better be careful Dex. If you get too many pictures, you'll have to go get a grill to make food that looks and tastes that good
Better be careful Dex. If you get too many pictures, you'll have to go get a grill to make food that looks and tastes that good
Dont worry. Its on the "List"
I want one. May be a ENGLANDER Guinea Pig
Thaddius Wenderoth
Feeling the Heat
- Jan 21, 2013
- 249
Me TOO!Dont worry. Its on the "List"
I want one. May be a ENGLANDER Guinea Pig
Barely able to type as we just finished our first full meal on the new grill. I know how important pictures are here so here is the pictoral documentation.
I rubbed three nice chicken breasts with a garlic and herb rub and marinated one of them in the Sante Fe Chili marinade for about 5 hours. The taters were sprinkled with parmesian cheese, black pepper, and the same garlic and herb rub the chicken got.
I put the taters and chicken on all at the same time with grill stabilized at 400*. Internal temp of chicken to 175* after about 50 minutes and still nice and juicy. Potatoes were nice and done, but they're getting more parmesian next time.
The grill: I'm still a firm believer that NO grill starts correctly without a beverage.
![[Hearth.com] Pellet Grill/Smoker - Who Has One?](https://www.hearth.com/talk/data/attachments/91/91233-f4b929ea110a88905f7ced4a1d1e14bf.jpg?hash=TAPEHf-qbk "[Hearth.com] Pellet Grill/Smoker - Who Has One?")
Pellets lighting and smoke starting to roll:
![[Hearth.com] Pellet Grill/Smoker - Who Has One?](https://www.hearth.com/talk/data/attachments/91/91235-c4d14a73cb71eb564416813373ecb5a5.jpg?hash=I8GUVlNpCi "[Hearth.com] Pellet Grill/Smoker - Who Has One?")
Taters prepped:
![[Hearth.com] Pellet Grill/Smoker - Who Has One?](https://www.hearth.com/talk/data/attachments/91/91236-0c8a89220649bb93785183e671a8d299.jpg?hash=hs5CcP6xUR "[Hearth.com] Pellet Grill/Smoker - Who Has One?")
Everything on:
![[Hearth.com] Pellet Grill/Smoker - Who Has One?](https://www.hearth.com/talk/data/attachments/91/91238-b40c37c0c358c26abd1b0d1b99e614b9.jpg?hash=UcURZrW7jZ "[Hearth.com] Pellet Grill/Smoker - Who Has One?")
Added some Texas Toast with some garlic butter at the end:
![[Hearth.com] Pellet Grill/Smoker - Who Has One?](https://www.hearth.com/talk/data/attachments/91/91239-67211e75ac2cffe7107e935ee3091279.jpg?hash=xv3E48Pd0Z "[Hearth.com] Pellet Grill/Smoker - Who Has One?")
The finished chicken:
![[Hearth.com] Pellet Grill/Smoker - Who Has One?](https://www.hearth.com/talk/data/attachments/91/91240-d594ddd551005ed3003f5369d05a9030.jpg?hash=soc4heqHH7 "[Hearth.com] Pellet Grill/Smoker - Who Has One?")
I rubbed three nice chicken breasts with a garlic and herb rub and marinated one of them in the Sante Fe Chili marinade for about 5 hours. The taters were sprinkled with parmesian cheese, black pepper, and the same garlic and herb rub the chicken got.
I put the taters and chicken on all at the same time with grill stabilized at 400*. Internal temp of chicken to 175* after about 50 minutes and still nice and juicy. Potatoes were nice and done, but they're getting more parmesian next time.
The grill: I'm still a firm believer that NO grill starts correctly without a beverage.
Pellets lighting and smoke starting to roll:
Taters prepped:
Everything on:
Added some Texas Toast with some garlic butter at the end:
The finished chicken:
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