G
Guest
Guest
After reading from this website and HomeBBQ.com, I made what was to become one of the best decisions in my life....I bought the Weber WSM!
Of course I bought it from Amazon.com, linked from this website, and at $179 with free shipping, got a steal!
I called up Rick Naug form Apple Creek in WA to get some wood. We spoke for almost 1/2 hour and never even talked about wood! What a grate (pun) guy! He quickly advised me to get some cooks under my belt before I even seriously approached the subject of wood. I did use a little of apple chunks from a log donated to me by a local restaurant. (I did use too much I learned, doesn't take much in the WSM). I have to say that I was in awe at the ease of use with this cooker! I had absolutely no problems maintaining 235*F for the majority of the cook time...What a breeze!
My first meat was a cut-up fryer (hind quarters, breasts and wings). I marinated for 3 hours in the fridge and got the grill going (thanks a million Mr. Minion! Your method was fast and effective.) Used cool water in the pan, put the meat on and within 15 minutes was holding at 225*F no problem. I turned the meat after 1 hour 20 minutes and checked meat temp 1 hour 15 minutes later. The breasts seemed to take a little longer so I opened the vents and raised the temp to 260-270*F at the end of the cook. My Taylor probe said that poultry is cooked after 165*F and the hind-quarter was reading 170*F so I pulled the meat off.
Once I got the meat inside, my wife and I grubbed on some of the juiciest, flavorful chicken we've ever had!
Which leads me to my very first question as a new member of this group: When I pulled the drumstick from the thigh, I noticed a small amount of bright red liquid near the joint (I assume blood). Why was the blood still so bright red? Is there something I did wrong? Is this juice safe to eat?
Any answers/advice/criticisms received with much thanks. And a huge thanks to all the experts and beginners who make this group such a great resource for us new guys to learn from.
-Steve
Of course I bought it from Amazon.com, linked from this website, and at $179 with free shipping, got a steal!
I called up Rick Naug form Apple Creek in WA to get some wood. We spoke for almost 1/2 hour and never even talked about wood! What a grate (pun) guy! He quickly advised me to get some cooks under my belt before I even seriously approached the subject of wood. I did use a little of apple chunks from a log donated to me by a local restaurant. (I did use too much I learned, doesn't take much in the WSM). I have to say that I was in awe at the ease of use with this cooker! I had absolutely no problems maintaining 235*F for the majority of the cook time...What a breeze!
My first meat was a cut-up fryer (hind quarters, breasts and wings). I marinated for 3 hours in the fridge and got the grill going (thanks a million Mr. Minion! Your method was fast and effective.) Used cool water in the pan, put the meat on and within 15 minutes was holding at 225*F no problem. I turned the meat after 1 hour 20 minutes and checked meat temp 1 hour 15 minutes later. The breasts seemed to take a little longer so I opened the vents and raised the temp to 260-270*F at the end of the cook. My Taylor probe said that poultry is cooked after 165*F and the hind-quarter was reading 170*F so I pulled the meat off.
Once I got the meat inside, my wife and I grubbed on some of the juiciest, flavorful chicken we've ever had!
Which leads me to my very first question as a new member of this group: When I pulled the drumstick from the thigh, I noticed a small amount of bright red liquid near the joint (I assume blood). Why was the blood still so bright red? Is there something I did wrong? Is this juice safe to eat?
Any answers/advice/criticisms received with much thanks. And a huge thanks to all the experts and beginners who make this group such a great resource for us new guys to learn from.
-Steve