@Cduhejr... it turned out great. Started with the dry rub of minced onion, fresh pressed garlic, chili powder, kosher salt & coarse black pepper...
The breasts were all 4 over 1 lb each. Found a great local butcher shop here in Charlotte NC that has a standard $1.99/lb local, antibiotic-free, veggie-fed breast (I'll be visiting them weekly) and they were exceptional.
Because I was curious about direct vs indirect cooking, I did the first 3 direct on about 3/4 chimney full of Webber briquettes and then added another handful, cranked open the vents and did the final breast indirect. They were all outstanding but I must say... I will be leaning toward indirect in the future.
Thanks for all the tips guys. This new griller is seriously hooked!
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