モニュメントグリルの鶏胸肉のグリル

モニュメントグリルの鶏胸肉のグリル

[Music] Hey guys, welcome back to the channel, guys. I know it’s been a minute since I’ve had a video. Uh, it’s hot. It’s late July. I don’t want to be out there. So, here we go. I’m doing some chicken breast. I’m just doing a a fairly easy chicken breast bake on the Monument Gaster outside. And we’re going to throw a little smoke on it. We’re going to set it up in a baking position. I don’t know if I’ve showed you that before, but if not, you’re going to see it tonight. And uh well, let me show you what we’re doing. Hey guys, I ain’t sure about the weight on these things. I didn’t even look. Um they’re pretty decent sized chicken breasts. I’ve trimmed them up a little bit. I’m leaving some of the fat on there. I’m going to keep it very simple, guys. This is that um Montreal chicken from McCormix. It’s been out there for a while and it’s always a an excellent seasoning for chicken. Anything poultry to be honest with you, it’s really good. Season up on both sides. [Music] And guys, going to go out and get the the grill fired up. Get a little smoke rolling on it. We’ll see you at that. This bad boy heat up because I’ve got I got my tube here. It’s full of u orange wood. Something a little different. We should test a little um this citrusy uh flavor right over top of chicken. We get that going. Get some smoke rolling on this. We get some chicken on here. I’m going to get this right up top here directly over with the smoke. Notice we’re indirect from the direct heat the other way so it’ll fit a little bit better. We’re just going to let it go. Make sure I got a little extra smoke on here. We’ll see what happens. We’ll come back out in about uh 10 15 minutes and give these guys a flip. I’m hoping to be running somewhere in the 320 350 range. All right, guys. Go ahead and give these guys a flip. It’s been about 15 minutes or so. That smoke rolling on it. I can smell that smoke, too. It’s got nice little citrusy smell to it. I like it. Hopefully, it go real good on this chicken. Everything looks good. Uh, we’ll come back out in about 15 minutes and check on it. We may grill this off at the end. We probably will, to be honest, just to get some nice little grill marks on it. But for now, we’re going to let it ride and get some smoke on it. Let it bake a little. Hey, guys. It got a little hotter in here than I anticipated. I I walked inside to go back in the AC and I come back out here. This thing’s up close to uh 500°. So, let’s see what it is internally. That is hot. Oh my goodness. About burning up all my wood, too. Oh, we’re still a little ways off. We’re good. 133 140. Still on track. I’ll come back out in a few minutes and we’ll grill this off. I’m dialing back the heat though. All right, guys. Just cuz we can. You know what? I want to check a few chimps here just before we go direct. But yeah, we need to go ahead and get this 139 there on this one. 150. I’m going to pull these at 160. So, I want to get a few grill marks on these while I’m here. I’m going to come on right there. This ain’t going to take but a couple minutes here. See if we still got some good smoke going. Put one on this side over here on this grate. This is direct heat. I have no fire at all in the middle one. Check back in just a few minutes. All right, guys. Come here. Give these guys a flip. Hasn’t been Has it been that long? You know what? I think I’m out of gas. I’ll be right back. Okay, now that we have crisis averted, let’s get back on here and finish these up. The other sides are going to be done here in just a few minutes. So, I want to try to finish up these guys. We’ll come back here in a minute and check some tips. See if we’re done. Give these guys a flip. Oh yeah, we ain’t overcooked it. We’re looking good. Turn that back on. We’re right there at it. That one’s uh We’re right there at it. 157. When I come back out here in just a minute, we’ll be taking them off here. No question asked. Definitely. Definitely. I say we’re done here. Definitely get this out of here. Turn the fire off completely. Get these guys inside. Let them rest for a minute. and we’ll give this a taste test, guys. Let’s come in here and get this chicken right there on the plate for us. Mama come in here and whipped up some of this herb and butter rice for us. And I’m making a mess right there. A few green beans go. I’m going to come in. You know what? For this, I’m just come here and use my fingers. I don’t care. Let’s get some slices out of this. It is hot. Hoping I picked up some of that citrusy taste. Oh, it is hot. Let get a piece out of there. It’s good. Mama likes it. Mama got her some. Mama got plenty of juices in there. See that? Plenty of juices in there. Get a bite of that right there. There it is. Check that out. Perfectly cooked. Nice and juicy. Smells delicious. I do get a little bit of that citrusy smell off of that. Went on the smoke about 30 minutes. So, yeah, I’m really digging that. The Montreal chicken, guys, is I tell you what, top notch always. That is absolutely delicious. Mama, you approve? Oh, all right, guys. Thank you as always. Uh, good to be back videoing. Uh, the weather’s going to break. We’re We’re late July. Um, going to be into August. That’s our two hottest months of the year. And uh yeah, it it’s going to start cooling off some and we’re going to get back outdoors and start doing some more. I know when I was a little bit younger, I did a lot more in the heat, but I’m not there anymore, guys. Thank you so much, guys, and God bless you. We’ll see you on next video. God bless. Bye-bye.

We grilled up these two beautiful Boneless Chicken Breast on the Monument Grill and the results were fantastic! Enjoy!

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