Sliced it. Chuck roast can be subbed for brisket...it's easier to find an usually cheaper. Cook it just like you would a brisket. You can cook it to a lower temp and it can be very tasty but a tad tough.

 

Interesting. Learn something new everyday.

Grilled Greek Chicken

3/4 cup olive oil
2 tablespoons fish sauce (can substitute anchovy paste)
1 tablespoon soy sauce
1 tablespoon Dijon mustard
2 large cloves, minced
2 teaspoons dried thyme
2 tablespoons fresh rosemary, minced (can substitute 2 teaspoons dried rosemary)
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
Juice of 2 lemons
2 boneless skinless chicken breasts

1) Butterfly the two chicken breasts, and if necessary, pound them out to an even thickness, about 3/4-inch.

2) Once butterflied, lightly score the surface of the chicken breasts with a sharp knife to create even more surface for the marinade to cover.

3) Setting the chicken aside for a moment, add all remaining ingredients into a medium-sized bowl, and whisk into a marinade. Add two-thirds to three-quarters of the marinade along with the chicken into a ziplock bag, squeeze as much air out of the bag as possible, seal the bag, and then use your hands to jostle and squeeze all of the ingredients around in the bag to distribute the marinade over everything.

4) Refrigerate the chicken for 2-3 hours. Remove the bag from the fridge and allow to sit at room temperature for 30 minutes before grilling.

5) Once on the grill, use the reserved marinade to brush over the chicken frequently as you turn it. Remove chicken from the grill once it has reached 160°F, allow to rest for 5 minutes (carry-over heat in the chicken will bring the internal temp up to a safe 165°F as it rests). Brush with whatever remains of the reserved marinade just prior to serving.

You can serve the chicken just as-is, or you can also eat with tzatziki sauce and fresh Mediterranean salad (diced cucumber, Roma tomatoes, red onion, parsley with S&P and olive oil) on pita bread or naan.

5 minutes ago, Colonels_Wear_Blue said:

Grilled Greek Chicken

3/4 cup olive oil
2 tablespoons fish sauce (can substitute anchovy paste)
1 tablespoon soy sauce
1 tablespoon Dijon mustard
2 large cloves, minced
2 teaspoons dried thyme
2 tablespoons fresh rosemary, minced (can substitute 2 teaspoons dried rosemary)
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
Juice of 2 lemons
2 boneless skinless chicken breasts

1) Butterfly the two chicken breasts, and if necessary, pound them out to an even thickness, about 3/4-inch.

2) Once butterflied, lightly score the surface of the chicken breasts with a sharp knife to create even more surface for the marinade to cover.

3) Setting the chicken aside for a moment, add all remaining ingredients into a medium-sized bowl, and whisk into a marinade. Add two-thirds to three-quarters of the marinade along with the chicken into a ziplock bag, squeeze as much air out of the bag as possible, seal the bag, and then use your hands to jostle and squeeze all of the ingredients around in the bag to distribute the marinade over everything.

4) Refrigerate the chicken for 2-3 hours. Remove the bag from the fridge and allow to sit at room temperature for 30 minutes before grilling.

5) Once on the grill, use the reserved marinade to brush over the chicken frequently as you turn it. Remove chicken from the grill once it has reached 160°F, allow to rest for 5 minutes (carry-over heat in the chicken will bring the internal temp up to a safe 165°F as it rests). Brush with whatever remains of the reserved marinade just prior to serving.

You can serve the chicken just as-is, or you can also eat with tzatziki sauce and fresh Mediterranean salad (diced cucumber, Roma tomatoes, red onion, parsley with S&P and olive oil) on pita bread or naan.

The wife and I make this more-or-less weekly during the summer. We switch off one week just serving as grilled chicken breasts, and then the next week we'll cut the chicken into pieces and serve it on pita bread with tzatziki and Mediterranean salad. All in all it's pretty damn easy...but it's one of THE best chicken recipes I've ever made, personally.

We moved into a new (to us) house about two weeks ago. The existing stove was broken, which, to me, begs the question: HOW IN THE HELL DO YOU LIVE IN A HOUSE WITHOUT A WORKING STOVE?!?!

I'm doing some minor remodeling on the house as we're moving in, and we decided to splurge and order a top of the line restaurant-grade stove with a gas cooktop and an electric convection oven since we're planning on calling this place home for a pretty long while. So for the last two weeks (and the remainder of the 4-6 weeks our stove is on order) we've been crock-potting, smoking, and grilling all of our dinners.

We've been trying the meat-free-Monday thing for a few months now, so last night I made smoked cauliflower, which honestly wasn't bad for my first try. Admittedly it wasn't the absolute greatest, but I think as much as anything, that was on my end making them, and it turned out well enough that I'll for sure be re-visiting that one.

On Thursday we had smoked bone-in chicken thighs, and I actually met two of my new neighbors who wandered over to my house to find out what I had cooking outside for 3 hours, lol. Brined them overnight, dusted them with a homemade rub, and started them at 225° for two hours before I slathered them in Nando's Peri-Peri medium hot sauce and turned the heat up to 245° for an hour. Man oh man, talk about a meal fit for a king.

I've gotta say, though, since I first bought my smoker, I can't think of many things more satisfying to make than smoked chicken wings. They're SO damn easy to make really, really well. You've just gotta make sure to brine them the night before so they don't dry out on the grill, then you give them a light spice rub (basic salt, pepper, and garlic powder), pop them on for an hour at 225° and then kick the smoker up to 250° for another hour. I pulled them at 280° internal temp, hit them with my favorite wing sauce, and covered them with foil for 15 minutes before we ate them. They're the juiciest, falling-apart-est wings I've ever had. At this point that almost has me ruined for going out to a wings place and paying $15 for a dozen wings.

21 hours ago, Colonels_Wear_Blue said:

We moved into a new (to us) house about two weeks ago. The existing stove was broken, which, to me, begs the question: HOW IN THE HELL DO YOU LIVE IN A HOUSE WITHOUT A WORKING STOVE?!?!

I'm doing some minor remodeling on the house as we're moving in, and we decided to splurge and order a top of the line restaurant-grade stove with a gas cooktop and an electric convection oven since we're planning on calling this place home for a pretty long while. So for the last two weeks (and the remainder of the 4-6 weeks our stove is on order) we've been crock-potting, smoking, and grilling all of our dinners.

We've been trying the meat-free-Monday thing for a few months now, so last night I made smoked cauliflower, which honestly wasn't bad for my first try. Admittedly it wasn't the absolute greatest, but I think as much as anything that was on my end making them as much as anything, and it turned out well enough that I'll for sure be re-visiting that one.

On Thursday we had smoked bone-in chicken thighs, and I actually met two of my new neighbors who wandered over to my house to find out what I had cooking outside for 3 hours, lol. Brined them overnight, dusted them with a homemade rub, and started them at 225° for two hours before I slathered them in Nando's Peri-Peri medium hot sauce and turned the heat up to 245° for an hour. Man oh man, talk about a meal fit for a king.

I've gotta say, though, since I first bought my smoker, I can't think of many things more satisfying to make than smoked chicken wings. They're SO damn easy to make really, really well. You've just gotta make sure to brine them the night before so they don't dry out on the grill, then you give them a light spice rub (basic salt, pepper, and garlic powder), pop them on for an hour at 225° and then kick the smoker up to 250° for another hour. I pulled them at 280° internal temp, hit them with my favorite wing sauce, and covered them with foil for 15 minutes before we ate them. They're the juiciest, falling-apart-est wings I've ever had. At this point that almost has me ruined for going out to a wings place and paying $15 for a dozen wings.

I’ve been smoking wings for years now. I haven’t tried brining them, and i finish mine off on my gas grill to crisp them up. Definitely one of my favorite things to smoke.

On 8/11/2022 at 2:10 AM, rjs4470 said:

I’ve been smoking wings for years now. I haven’t tried brining them, and i finish mine off on my gas grill to crisp them up. Definitely one of my favorite things to smoke.

Yup. Always like throwing them on the grill for a short period on both sides after smoking em. Love smoking wings with dry rub.