Bill Schultz
TVWBB Hall of Fame
So had a nice day, weather was iffy with threats of TStorms all day. So moved the WSM onto the deck with a soaked piece of ply under it just in case. Ten foot ceiling so no issue there.
Brined chicken quarters for three hours last night with simple brine of one cup brown sugar, half cup of kosher salt and a little granulated garlic. Pulled dried and put in fridge overnight.
Around 1pm had the WSM up to 350-360 with lump cause I wanted to keep a good high temp, finally modulated around 370 for the next two hours.
Had a little premium to start the afternoon off right
The WSM is starting to get a nice seasoned look inside and I am holding whatever temp I want pretty well now so it is a sweet heart
Decided to use one of the ideas I got on this site, Took some sweet Vidalia's and cleaned and did a little core job on them, a paste of butter, garlic inside and on a foiled ring, along with some cleaned and seasoned red potatoes, garlic, pepper and a little of the Texas Rub I used on the chicken after a rub with some olive oil. A couple of drops of olive oil on the top of the onion too.
Into the cheap Charbroil with a nice bed of coals on one side and cooked indirectly at about 400 for an hour. Through in a little mesquite for a little smoke.
Figured an hour on time and was spot on. Fools luck you know.
I decided not to baste or sauce and cook straight, two hours and 45 minutes and the temp was reading almost 180. was a little worried but all for naught, they were delicious.
All set at the table
Brined chicken quarters for three hours last night with simple brine of one cup brown sugar, half cup of kosher salt and a little granulated garlic. Pulled dried and put in fridge overnight.
Around 1pm had the WSM up to 350-360 with lump cause I wanted to keep a good high temp, finally modulated around 370 for the next two hours.
Had a little premium to start the afternoon off right
The WSM is starting to get a nice seasoned look inside and I am holding whatever temp I want pretty well now so it is a sweet heart
Decided to use one of the ideas I got on this site, Took some sweet Vidalia's and cleaned and did a little core job on them, a paste of butter, garlic inside and on a foiled ring, along with some cleaned and seasoned red potatoes, garlic, pepper and a little of the Texas Rub I used on the chicken after a rub with some olive oil. A couple of drops of olive oil on the top of the onion too.
Into the cheap Charbroil with a nice bed of coals on one side and cooked indirectly at about 400 for an hour. Through in a little mesquite for a little smoke.
Figured an hour on time and was spot on. Fools luck you know.
I decided not to baste or sauce and cook straight, two hours and 45 minutes and the temp was reading almost 180. was a little worried but all for naught, they were delicious.
All set at the table
