tinyfish Posted March 20, 2015 Report Posted March 20, 2015 Will be doing a couple small corned beef briskets. I am going to tie them together to get more mass one day and the other day some steaks. The only thing missing is my KK(on order). I might as well get as much use out of my XL BGE because when KK arrives my XL going to feel left out. 1
bryan Posted June 2, 2015 Report Posted June 2, 2015 Have not re-done brisket. (above) This weekend K-Kooking C-Breast Monterey KK 6/02/20152 chicken breasts, boneless skinless1/4 cup mozzarella cheese1/4 cup Monterey/Cheddar blend cheese(or just cheddar is good!)4 slices bacon1/2 teaspoon garlic powder1/2 teaspoon onion powderBBQ sauceKKHttp://thissillygirlslife.com/2014/05/monterey-chicken-copycat-recipe/2/Before we start grilling: Cut bacon in medium dice and cook it in a skillet over medium low heat until crispy. Set aside.Season chicken breasts with salt, pepper, and the dried spices.Heat grill over high heat for at least 5 minutes. Grease grates, place chicken on grill over medium heat. Let cook until almost done. When chicken has an internal temperature of 150*, baste with BBQ sauce on both sides and continue cooking until it reaches an internal temperature of 165*. (Don't baste the chicken as soon as it hits the grill or else the sugars in the BBQ sauce will burn)When chicken is cooked through: Place half of the bacon on top of each piece. Mix the cheeses together and spread evenly over each piece.Place top of grill down and let the cheese melt, this will only take a couple minutes.
