Dan C. FL
TVWBB Pro
I've just finished up my busy season at work. So, I figured it was about time to catch back up. Only one on the true low-n-slow front, but mostly just a lot of use for the kettles. Now that things have slowed down a bit, I'm looking forward to using the smoker some more. Anyways, here's what I've done since my last post.
I think I may have posted this bird on another thread. But, I didn't post what we did with her, so I'm gonna post her again:
She got turned into a smoked chicken salad. I don't like chicken salad, so I was skeptical..but, I had to play along with the wife. Haven't been so glad to be wrong in a while...
We liked it so much that she decided that she was going to bring some to a work function. This meant that I had to cook two birds:
(I don't know how I failed to get the double whirly bird pick, but oh well.)
I've had my heart set on some jerk chicken for a while. So, the weekend before last, I made it a reality. I didn't have pimento, so I used two decent sized chunks of cherry, and one decent and one small hunk of hickory. I knew that the marinade was going to be too short, so I COVERED that bird in Walkerswood. Here she is on the 18.5 WSM:
I knew that I wasn't going to get the crispiest skin with this, so when it hit 145*, I threw it on direct heat to crisp it. (It cooked at 245* on the WSM.) Here's the end product (that's a tear, yes...but it's from my fingers..couldn't wait to taste it):
The wife doesn't like spicy food, so she got a lemon garlic chicken that was coated with lemon pepper on the skin and cooked on the rotisserie. Here's her bird:
At one point, I had three of my 4 Webers going (and, no, I still haven't cleaned them):
Finally, I cooked a couple of NY Strips last night. I forgot to get the picture with the beautiful medium rare-medium inside. I was also grilling burgers for sometime in the next couple of days.
I used the new heavy duty 304 stainless grill grate for the steaks and was really pleased with it.
It was a really good first attempt. And now we're all caught up. Hope y'all are all doing great!
I think I may have posted this bird on another thread. But, I didn't post what we did with her, so I'm gonna post her again:
She got turned into a smoked chicken salad. I don't like chicken salad, so I was skeptical..but, I had to play along with the wife. Haven't been so glad to be wrong in a while...
We liked it so much that she decided that she was going to bring some to a work function. This meant that I had to cook two birds:
(I don't know how I failed to get the double whirly bird pick, but oh well.)
I've had my heart set on some jerk chicken for a while. So, the weekend before last, I made it a reality. I didn't have pimento, so I used two decent sized chunks of cherry, and one decent and one small hunk of hickory. I knew that the marinade was going to be too short, so I COVERED that bird in Walkerswood. Here she is on the 18.5 WSM:
I knew that I wasn't going to get the crispiest skin with this, so when it hit 145*, I threw it on direct heat to crisp it. (It cooked at 245* on the WSM.) Here's the end product (that's a tear, yes...but it's from my fingers..couldn't wait to taste it):
The wife doesn't like spicy food, so she got a lemon garlic chicken that was coated with lemon pepper on the skin and cooked on the rotisserie. Here's her bird:
At one point, I had three of my 4 Webers going (and, no, I still haven't cleaned them):
Finally, I cooked a couple of NY Strips last night. I forgot to get the picture with the beautiful medium rare-medium inside. I was also grilling burgers for sometime in the next couple of days.
I used the new heavy duty 304 stainless grill grate for the steaks and was really pleased with it.
It was a really good first attempt. And now we're all caught up. Hope y'all are all doing great!
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