more Sunday Shé~cone on the WSM

[Jim Lampe]

It was sooo good a coupla weeks ago, i did it again yesterday. This time, marinated in Wickers overnight, then seasoned with Blues Hog rub.

the Weber Smokey Mountain cooker was just about ready...

...and when it was, the bird and Yukons went on.

With weight.

Half way through, FLA corn was placed on the bottom rack of the WSM.

Felt like a ton of bricks was lifted off the bird...

The ears weren't cooperating so they were dropped in the fire...

...while the bird finished it's tour of duty.

The corn was then husked and placed back on the lower rack for a few minutes.

Plated with the Yukons and new chives, the corn was delicious!

and the chicken was very tasty!

Yeah man, using the WSM without the waterpan in place works VERY well grillin' chicken like this. No flare-ups, really, nothing to worry about.
Just good ol' Sunday Chicken.
Thank you for visiting, we truly do appreciate your company!

 

[Marc B]

Once again, incredible looking food! Love your smoke shrinhouse, as it deserves.
How hot did you get the WSM when you were press-searing it?

 

[Rob M]

Another great meal for the record books! All my favorites

 

[Mike Coffman]

Beautiful looking meal and photos Jim!

 

[Mildo]

Classic in your style looks always perfectly Jim. Anything from your Webers must taste great, I'm convinced.

 

[Kim Drana]

Awesome! Awesome!Awesome!

 

[Phil H]

Oh, man, I'm too hungry to be looking at this.

Is that weight's sole purpose in life to press chicken? Not a bad gig if so. Did you like the finished product better with the weight than w/o?

Thanks for sharing.

 

[Brian Zimmerman]

Well Mr. Lampe you have done it again. Looks great I would eat it any day.

 

[Mark Skeet]

I will be trying this technique soon! I only hope mine turns out half as good as yours looks. Great stuff Jim!

 

[Ethan G]

Nice as always Jim! I've got two chickens in the refrigerator and the day off work tomorrow. I think a game of "follow the leader" is in the works.

 

[Mike Gray]

Looks really tasty. Where did you pick up the weight you used on the chicken? Most use foil covered bricks or something, but that weight looks very useful.

 

[Bill W. Michigan]

Glad to see sweet corn popping up again it is a good sign that summer is coming. Perfect looking meal Jim

 

[Matt Falk]

Looks great Jim!

Did you notice the weight making much of a difference from the last time?

 

[Bob Correll]

Fess up Jim, you must have a side job doing photo shoots for Weber:

As far as your Weber cookin' goes, all I can say is "Eat your heart out Jamie Purviance!!"

Makes me want to spatchcock my turkey bird!

 

[Wolgast]

Looks really tasty Jim! Think i will do a chicken this way someday during the weekend. Are you using 1 chimney worth of briq´s?

 

[Joe InJersey]

Great looking yardbird there, Jim. Where did you find that fancy brick?

 

[Jim Lampe]

thanks everyone!
Marc, i think the WSM was up to 350ºF. Pretty much stayed there the whole time.
Phil, yeah, the press has a mission in life

i suppose the weight is to keep it flat on the grate...
Mike, Joe, i made the weight from some scrap stainless steel from work... just welded a stainless steel handle on it.
Daniel, one FULL Weber charcoal chimney of Kingsford (i know, you don't get Kingsford) lasted the entire cook.

 

[John Solak]

great looking chicken Jim!!