John K BBQ
TVWBB All-Star
The weather in St. Louis is cooling down as of late - supposed to get hot again this coming week but night time temps are now consistently in the 60's. Grass is looking good, Octoberfest beers are on the shelf, and I needed to unwind a bit so here's what I did, (I promise there's grilling pics too). I go tta live it up before I'm knee deep in raking leaves 
First off, the front yard is looking pretty good, I killed all my grass back in August, and had it aerated and reseeded on labor day weekend. I mowed for the first time this week - pretty happy with the results so far! This is brand new baby fescue grass. It'll probably take a few more weeks before it's looking more "adult-like'.
Doesn't go with the theme, but I'm re-trying beers I haven't had in a long time. I still don't like this one;
After I choked down that nasty bottle of beer, I got the chicken ready. Blotted the bird dry with paper towel, oiled it up a bit, and seasoned with Lawry's Seasoning Salt with Black Pepper, and put the bird in the fridge for a while
So then I tried this beer - Autumn Lager from Breckenridge Brewing - basically a Dunkel - pretty dang good, similar to Shiner Bock if you're familiar with that one. Much more "roasted barley" flavor than a typical Oktoberfest.
Whilst enjoying beer #2, I lit the charcoal. Tonight, I used up most of my Jealous Devil briqs. These briqs are pretty expensive, and I don't really think there's anything special about them, other than the graphics on the packaging
After about 20 minutes I spread the coals out for indirect cooking, leaving just a few lit coals in the middle. I figured this was probably not going to be enough fuel, but I gave it a shot anyway. Chicken went on around 5:45
Here's the chicken on the grill. I've got a beer can stand, with brussels and parsips and about a half a stick of butter in the pan. It wenton around 5:45 ish - the grill hit around 275 with all the vents wide open, and a small piece of pecan on top of the charcoal. I didn't peek until about 6:30. At that point, I added some lump charcoal to both sides to help get the temperature up, and started basting the chicken with the butter from the pan. This pic was taken around 7:00
All that basting made me thirsty, so I grabbed another beer - Breckenridge Oktoberfest is highly recommended.
Chicken was done around 7:40 ish - I removed from the pan, carved into quarters and put the pieces back on top of the veggies for this pic - looked pretty good and tasted even better. The veggies were just about perfect and the chicken was juicy and well seasoned. The skin wasn't crispy but this was still better than any grocery store rotisserie bird, and I had fun making it. Happy Autumn everyone!
First off, the front yard is looking pretty good, I killed all my grass back in August, and had it aerated and reseeded on labor day weekend. I mowed for the first time this week - pretty happy with the results so far! This is brand new baby fescue grass. It'll probably take a few more weeks before it's looking more "adult-like'.
Doesn't go with the theme, but I'm re-trying beers I haven't had in a long time. I still don't like this one;
After I choked down that nasty bottle of beer, I got the chicken ready. Blotted the bird dry with paper towel, oiled it up a bit, and seasoned with Lawry's Seasoning Salt with Black Pepper, and put the bird in the fridge for a while
So then I tried this beer - Autumn Lager from Breckenridge Brewing - basically a Dunkel - pretty dang good, similar to Shiner Bock if you're familiar with that one. Much more "roasted barley" flavor than a typical Oktoberfest.
Whilst enjoying beer #2, I lit the charcoal. Tonight, I used up most of my Jealous Devil briqs. These briqs are pretty expensive, and I don't really think there's anything special about them, other than the graphics on the packaging
After about 20 minutes I spread the coals out for indirect cooking, leaving just a few lit coals in the middle. I figured this was probably not going to be enough fuel, but I gave it a shot anyway. Chicken went on around 5:45
Here's the chicken on the grill. I've got a beer can stand, with brussels and parsips and about a half a stick of butter in the pan. It wenton around 5:45 ish - the grill hit around 275 with all the vents wide open, and a small piece of pecan on top of the charcoal. I didn't peek until about 6:30. At that point, I added some lump charcoal to both sides to help get the temperature up, and started basting the chicken with the butter from the pan. This pic was taken around 7:00
All that basting made me thirsty, so I grabbed another beer - Breckenridge Oktoberfest is highly recommended.
Chicken was done around 7:40 ish - I removed from the pan, carved into quarters and put the pieces back on top of the veggies for this pic - looked pretty good and tasted even better. The veggies were just about perfect and the chicken was juicy and well seasoned. The skin wasn't crispy but this was still better than any grocery store rotisserie bird, and I had fun making it. Happy Autumn everyone!
