We agreed a few days ago that the
acid test of a BBQ's capabilities shall be the outcome of a chicken
breast cookout. Well, I did it. I sliced three breasts flat through the
middle and brushed the thin halves with a paste of olive oil, sesame
oil, paprika, sage, garlic salt and pepper and some soy sauce 'lite'.
Put the six pieces on the searing hot grill with applewood in the smoker
bowl, but turned the heat down to 'rotisserie' immediately. Turned each
piece after perhaps two minutes. Beautiful grill marks, no sticking.
Closed the lid and let them sizzle in the decreasing heat for as long as
it takes to enjoy a 12 oz Copper Ale. Turned the pieces once more to
get cross marks at least on one side and shut off the fire. Simply let
everything cool down.
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