Grill Ride A Long / Chicken Breast’s (Masterbuilt 560 Gravity Series)

doing some pizzas today on massdevelopmentsecondly forever later or not and I’mgonna get my chicken breasts done aheadof time so that way I can just throw thepieces together later don’t wear thattime to make dope so I’m actually usingstore-bought and pizza crusts I don’tknow heard they were good so my sonswears by them so what we got hereputting do – doing AI my favoriteCalifornia cloth and we’re gonna do abuffalo chicken so I’m doing twoseparate breasts here I found somenitrous a troll King they are nice fromwhat they look like but they’reridiculous 10/10 pair $2.50 so that’snot some but hey good luck finding anyof them anywhere can’t even get them onAmazon because they’re prioritized youknow but the struggle continues for himthese are crazy thick men what are thesethings six mil so these are 16 helicalops they’re nice man texture but not forthat kind of coin man pass[Music]and they’re a bit tight so anywayall right let’s breasts nice breasts soI’m gonna do a quick trim on these guysand one I’m gonna season up got all Igot is there garlic nerves anythingthat’s for the California Club and thenone I’m going to just it with some meatmap for the buffalo chicken so what wereusing today excuse this Saturday Ishould be sure enough so I’m just gonnatrim some of this fat off of here I wantto eat that just like that like that[Music]that off of there quit working thesethings and then I’m just gonna butterfly[Music][Music]so yeah it looks pretty goodhow’d it workall right same thing with this guy overhereand that one actually looks pretty nicetry to keep this get a little bit alittle bit thicker using this flexible Ishould probably should’ve grabbed thatfirm blade button whatever good it upalright just like so now I’m gonna beatthese down a little bitjust gonna cover the top of these thingsjust really for the I don’t have toclean my masher you’re noticing like so[Music]and I’m just gonna use the lower back ofthis guy here wherever it may be flat inall right now this guy right herejust gonna hit with this meat meth put anice coat on it again I’m gonna be thinslicing it so I want to make sure theflavors are on there you know we’ll justget it away[Music][Laughter][Music]this is the same batch from the ribeyeslast night so it’s just a straight-upbaseline nothing changed nothing addedusually with chicken I do a little bitdifferent but this is really for Buffaloso it actually fits well so I’m notgonna bother[Music]all right beautifullook at that six mill I take it backthey’re not very good all right I’mgonna whip my bot little garlic herb forthis one and we’ll get it rubbed allright so I got this whipped up thatcolor nice rightit’s a tablespoon of Mo Vaughn flaketablespoon a quarter crack teaspoon ofgarlic powder teaspoon of onion powderteaspoon of oregano teaspoon of thyme ateaspoon of parsley and a half teaspoonof turmeric that’s it let’s get this outhereain’t even bother with one of thoselet’s wash my handsand again heavy-handed on thisthey’ll be sliced thin[Music]and yes this will be the only thing Iuse this chicken for this rub forestcalm down and it’s nice color than thatlook at thatsmells awesome too[Music]all right that’s itI’m just gonna let them chill and gowith the master fill it up all right soI figure this be a good time to show itexcuse me I’m going to be drilling I’mgonna be doing some high temp I did youknow the wings on it the other day didthe mistakes of you know I’ve doneburgers so I do have some stuff in herethis is actually pretty good aboutdraining into this into this tray righthere so and that’s with my shits unevenI mean I got a have to even it out alittle bad as you seen from the griddleit is not even but anyway this is whatwe got so I’m just gonna do a quickclean on it like I was saying yesterdaythis is uh it’s probably get prettyhairy sometimes I think the way you knowthere’s always oxygen at the bottom ofit and the flames out there I think Icould really be a bad day sometimes youknow what I’m saying so this is all Iplan on doing it just like sothat’s it so I think it’s definitelyworth worth a couple of seconds you knowwhat I’m saying you uh keep that doneand I am going to be I noticed a lot ofpeople putting the tinfoil up here forprotection things like that I don’t wantto eat in folks I don’t wanna deal withyou know crumply I don’t want to have todo that so actually I got some aluminumore on that aluminum but from disposablecookie sheets and I’m just going to cutthe proper size out of that cookie sheetso I mean it’s you know tiny it’s alittle bit thicker than say two layersof Reynolds heavy-duty aluminum butit’ll just stay together as a sheet youknow what I’m saying and I can just tossthat in on there flip it off you knowand keep that gasket and the top lidsI’ll be doing I’m gonna do the same onthe old c2 on the old country so but Iwas gonna do it this morningjust didn’t get a chance to so we’regonna roll one more day without it wellone more cut I will I’ll have it donebefore uh before I do the pieces tonightso all right so now we’re good to gohere let me double check see what we gotfor our cold situation from yesterdaygood we’re about but right here on thisguy right here on this guy so should besolid and cold as for down here thisclass you see that sticky sticky once mygaskets get here I’ll I’ll do a littlequick thing on what I’m doing with thesethings to get rid of these rubbergasketslet me give that a little knock outfirst throw this and that’s that so allright grab some tumbleweeds actually beprepared today and let’s get the singletall right one of my boxes had one leftso instead of opening another one I’mjust doing one today this one one nicefat one no so and like I said I’m pureone is perfectly fine but you knowoverkillone would probably do it too willdefinitely do itso I’m gonna just do too you know what Imean hope ma’am it takes get low on thepersuaderalright pull the blades we got going onalright so I’m gonna start this guy upover here first sure that make sure thatthing lights up and I’m going hope I’mgonna rock this thing right to 550 Ithink I need to go any higher than thathonestly just cooking chicken breast Iwanted to cook through and one nicelittle rail on them so I should workyeah burnin we’re burnin good dose someair at itall right that’s it sofive-fifty I don’t know could probablyget there in about 10 minutes so I’mgonna let the sing go and we’ll get herkicking out here quick little grill acouple people asked you know if I’m whyI’m using it so much honestly this iswhat I what I wanted the smoke fire forit is this kind of stuff you know I do alot of prep during the day in order forus to enjoy the good stuff for dinneryou know what I mean and like right nowI know my day is gonna get a little bitcrazy so I’m going to get my chickendone before my pizzas tonight you knowand instead of coming out here like anemployer and you know all that other waiting for this and that this andthat that’s what I wanted the peligrofor itfire it up be done with it you know andthen now that’s what this is for sothat’s why I’m using it so much cuz thisis this is exactly what I’m going to bedoing with it all the time you know acouple people asked what I’m gonna doany low and slowprobably I mean maybe just quick stuffbut that’s what the old country for itdoes a good job but as we seen from thebeef ribs this thing doesn’t hell of ajob too so I would like to toss abrisket on it I just have I still havebrisket left from that last time I didit I didn’t do it too long ago so Istill have a lot of ax yield you knowstuff like that so um real talk and fulldisclosureI’m I’m not that big of a fan of brisketthat I’m just not my wife loves it sotypically when I make a brisket I eat alittle bit of it the rest of it it’s putaway it’s used for this it’s used forthatmy wife’s lunches she likes to splitthose up with some brisket some chick inthis and that so I’d you know prep herlunches for her it’s my wife that likesthe brisket not me I don’t like it Idon’t like brisket I’m not a fan of potroastjust I don’t know texture I think it iswhat it comes down to so you could takemy barbecue card if you wantI’m okay with it but that’s what it isso all right I’m gonna let this thingget up get her going and let’s get somechicken on this thing all right guys gota little sidetracked but it was tenminutes VIN and I’m at at temp so let’sdo this see in there all right here wego oh he’s a little bad running the hellout of this thing this week but by doingso I’m gonna give it a chance to breakand I’m still in my return you know whatI’m saying I did get it at Home Depot sothey’re not too bad about ourmaintenance did I get that Lowe’s orHome people I don’t remember not Ithink it was home depot yeah I was homegiggles all right I’m just gonna letthem go for a little bit and get themcheering off get them cookedI’ll give them a flip that’s it I meansuper simple this should be tasty andI’m debating whether or not or maybe Ishould kick it up a little bit morelet’s do it what am I say that you knowwe’re gonna go to 550there we go all right five fidgety it isso alright I’m gonna get those done pullthem all right guys check it out manforget more simple than that over coldbaby over coal with coal I guess thatman I know that sons watching it out nowthis wouldn’t even got the themasterbuilt logo burnt into herselfalright man they smoke it so alrightthere’s some simple chicken I’ll be backlater I’m gonna throw down throw it ontheir pizzas and we’ll see how shehandles them things that’s all I got