Sunday, October 5, 2008

Dinner Snapshot - Highbrow Manwich

This was a dinner that started with smoking chicken breasts in our Bradley smoker. David used pecan wood for 2.5 hours. We froze the whole breasts and just pull out however many we need for dinner.
After defrosting, David put the breasts over a low heat on the grill, misted them frequently with water, and let the breasts warm up. When warm, he shredded the breasts and placed them in a pot with a spicy barbecue sauce.

Half an onion, one red bell pepper and one orange bell pepper were thickly sliced, tossed with some olive oil and brown rice vinegar and then tossed into a grill wok until soft.

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