more grilled food: Monday & Tuesday editions...

[Jim Lampe]

Monday started with Milwaukee's Mille's Italian sausages

with small red taters and one sweet onion

sausages on with a few sweet red peppers beneath

Mille's Italians are FANTASTIC! Everyone I know that hit's the Wisconsin State Fair eet's at least one.

more of the peppers...

then finally served up

there is some thin sliced cheese under those peppers and Italians...

Tuesday, we fired up the 22" WSM because I ♥ my Weber Smokey Mountain cooker

 

[Jim Lampe]

now this guy is set up WITHOUT a water pan... basically using it as a grill...
it's just that the flames are three feet from the food.
marinated ten chicken thighs in WICKERS overnight then seasoned the meat with EVERYDAY rub

the bird parts were on for about a total of 40 minutes...

...they cook very nicely on this "machine"

unfortunately, I did not crisp the skin the way I would have liked...

but we ate it anyway...
with baked potatoes stuffed with zucchini & patty pan squash with butter with spices.

Our 1st Patty pans of the summer! YaY!

everything was pretty good...
Thank you for pullin' up a seat, next time, grab a fork'n let's eet!

 

[Ed M.]

Two more super lookin' cooks, Jim! Wish I was there to pull up a seat, grab a fork'n eet! Great job, my friend!!

 

[Gary H. NJ]

A good week for sausages Jim. Panless high heat on the WSM is the way to go for chicken. I heartily agree! Those thighs looks comp worthy.

 

[Geir Widar]

Looking at Mr. Lampes chicken cooks, I have tried the WSM/no pan- method as well. It works like a charm, and when I'm not using the rottiserie, this is how I grill chicken meat. Works great, and the distance between the coals and the meat eliminates the problem with flare- ups, which can do bad things to small parts of meat. Regarding the skin, Mr. Lampe, just bring out your weedburner. It does the trick in a few seconds.

 

[Peter K]

Very nice. I like the method.

 

[Bill - Bigbill]

Good looking food there Jim. Next time we come to Milwaukee to visit my son I might have to CRASH YOUR PARTY!

 

[Paul Kastner]

Keep looking at the two cooks and saying to myself Monday the no Tuesday is the best. Oh well I guess I like Monday.

 

[Mike Willis]

Jim, I've never used the WSM without the pan. After seeing this dinner it's gonna happen real soon! Great job, great photos and great results!

 

[Mike Coffman]

Both cooks are fantastic Jim! I just started doing chicken on WSM this way and I will probably
not go back to cooking chicken on the grill!

 

[NeilH]

Nothing wrong with those two either Jim. Very tasty looking meals.

 

[Bill Schultz]

Excellent cook Jim, great pics and presentation. I will take two of the sausages please

 

[Dwain Pannell]

I've seen the old WSM manuals explain how to set up the cooker in various configurations. I've yet to do anything but smoke and direct grill. I NEED to try the various setups like this bird cook. Some day.....

 

[John Solak]

A couple of great looking meals Jim!!! Those sausages look fantastic with the peppers and onions and nice color on that chicken.

 

[Tony R]

Perfect!
Love this double post...

 

[Jerome D.]

Those sausage subs look like they rule to high heaven.

 

[Morgan C.]

Superb couple cooks Jim but those thigh's perched up high on the WSM...steal the show buddy!! Yum!!

 

[Wolgast]

Absolutely stunning Jim! Love the looks of that chicken!

 

[Rolf Jacobsen]

As always, first class Mr. Lampe. two questions....
Do you put anything with the onion while grilling it?
Is that the same wickers you use for the pork?

As Always.... thanks for the education.

 

[Jim Lampe]

thank you everyone!
Rolf, i put only olive oil on the onion and Wicker's original I use only on pork and bird.
Wicker's makes a beef marinade, but i have not tried it.