Phil Perrin
TVWBB Hall of Fame
I turned 56 last Friday. Wouldn't have been a bad day, except my last stop was in the middle of nowhere and took too long! Plus, Pammi started school last Monday. Ugh. We're gonna retire one of these years! But, onto the good stuff!
We had some friends and neighbors over yesterday to help celebrate. Wasn't sure I could cook enough chicken on the kettle, so I had the WSM step in. IIRC, it was 5 breasts and 4 leg quarters, cut into smaller pieces to cook quicker. I brined them in a simple brine, salt, brown sugar, onion and garlic powders, for about 5 hours. Rinsed, dried them off and let them dry in the fridge for about an hour. I made a salt free BBQ rub with paprika, chili powder, garlic, onion, brown sugar and dried thyme. I applied this very liberally on all the pieces.
[/url]Untitled by Phil Perrin, on Flickr[/IMG]
And onto the HH WSM. I used a full chimney of the free RO briquettes I mentioned here,https://tvwbb.com/showthread.php?71789-Free-RO-For-Vets-From-Lowe-s-for-Labor-Day, on top of some unlit RO. I also threw a couple chunks of apple on for extra smoke flavor.
[/url]Untitled by Phil Perrin, on Flickr[/IMG]
I let it cook at 300-325* for an hour and got this!
[/url]Untitled by Phil Perrin, on Flickr[/IMG]
Served with some grilled corn, tater salad and a green salad.
[/url]Untitled by Phil Perrin, on Flickr[/IMG]
[/url]Untitled by Phil Perrin, on Flickr[/IMG]
[/url]Untitled by Phil Perrin, on Flickr[/IMG]
And I got a plated pic!
[/url]Untitled by Phil Perrin, on Flickr[/IMG]
Of course there was cake! Pammi made a Coca Cola chocolate cake with Coca Cola icing. I had a little help blowing the candles out!
[/url]Untitled by Phil Perrin, on Flickr[/IMG]
A good time was had by all! AND, there are a couple drum sticks for my lunch tomorrow! Nice!!
Thanks for looking everyone!
We had some friends and neighbors over yesterday to help celebrate. Wasn't sure I could cook enough chicken on the kettle, so I had the WSM step in. IIRC, it was 5 breasts and 4 leg quarters, cut into smaller pieces to cook quicker. I brined them in a simple brine, salt, brown sugar, onion and garlic powders, for about 5 hours. Rinsed, dried them off and let them dry in the fridge for about an hour. I made a salt free BBQ rub with paprika, chili powder, garlic, onion, brown sugar and dried thyme. I applied this very liberally on all the pieces.
And onto the HH WSM. I used a full chimney of the free RO briquettes I mentioned here,https://tvwbb.com/showthread.php?71789-Free-RO-For-Vets-From-Lowe-s-for-Labor-Day, on top of some unlit RO. I also threw a couple chunks of apple on for extra smoke flavor.
I let it cook at 300-325* for an hour and got this!
Served with some grilled corn, tater salad and a green salad.
And I got a plated pic!
Of course there was cake! Pammi made a Coca Cola chocolate cake with Coca Cola icing. I had a little help blowing the candles out!
A good time was had by all! AND, there are a couple drum sticks for my lunch tomorrow! Nice!!
Thanks for looking everyone!
