First 2014 grilling


 
S

Svein

TVWBB Super Fan
Did a late kick-off of this season. Friday cooking after work with hungry family ment that I started simple. Brined pork-chops before I went to work this morning. Used an orangejuice based brine with garlic, onion, white wine vinegar, soy sauce, and plenty of fresh herbs. It worked very well.

Not much pictures of the cook, but here's one
IMAG0213_zpsgmgfdtqa.jpg


Served with a nice sour cream based potato salat

Finally got a WSM this week:cool: going to test it with a chicken tomorrow. Not sure if it will be whole or spatchcocked. More to follow on that
 
Bill Schultz said:
Sounds like a great marinade combo Svein, very nice
Click to expand...

Thanks. Yes, it work out very well. It was inspired by an Adam Perry Lang recipe and they are generally quite good.

Chicken for tomorrow's WSM debute is now spatchcocked and soaked in a brine. Regretting that I only bought one chicken
 
If you like crispy skin on that chicken may I suggest, remove the water pan completely and cook it on the top grate let the temps come up with the vents at least half open. The smoke from your wood and coals still permeate the Spatched bird and the skin comes out perfect, just keep an eye cause it will cook pretty quick. Flip the bird a couple of times.
This is also how I do Road Side Chicken since I saw Dwain do his and it is the best way for me by far
 
Thanks for the advise Bill, it sounds very smart. I will check that out.

I was planning to do an empty foiled water-pan and aim for 300-325F. As it will be my first attempt with the WSM I have two goals; start understanding temperature control on the WSM, and of course to make a fine tasting chicken which will prove to my wife that this a WSM is a good thing to have
 
Looking good Svein!!! Now that the weather is getting nicer your gonna need to cook on that grill a lot more!!!
 
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