So far my experience with barbecue in an offset smoker have been positive. I found the digital thermometer to be a great tool for monitoring the internal temperature of the meat. The dial thermometer in the smoke chamber has been adequate, but is not particularly accurate. My simple rub has also proved adequate thus far.
I would like to try fish in the smoker. I need to study this one, since I haven't done much cooking of fish other than pan-fried or baked. This will require some research.
It will be interesting to play with the rubs a bit. What I have been doing has been a very simple seasoning. I want to become a bit bolder in this area, and see what the results might be.
I need to find a source of wood. I would like to try cooking with wood rather than charcoal.
Eventually I would like to try dutch oven cooking, but I see that as a "sometime next year" kind of thing. I still have a lot to learn just with the offset smoker.
The other day I had to spend some time at the mall, waiting on a car repair that just kept going longer. Having the time, I was able to explore the outdoor living area in Sears. They had an outdoor kitchen that was quite nice. Gas grill with lots of burners. Rotisserie. A side mounted griddle. A refridgerator. Preparation space.
There was a matching outdoor fireplace for fire-side dining! Also some very nice outdoor furniture. Dinettes with umbrellas. Coolers for drinks.
There was a rather inexpensive upright barbecue as well.
My vision expanded a long way beyond my wallet. It would be very nice to be able to live so much outdoors!
Perhaps one day these dreams will become plans. For now, I think I will plan on barbecuing some fish in the near future.
Tuesday, May 27, 2008
Chicken
Linda, my wife, bought the chickens fresh. However, due to many factors I was unable to get them on the barbecue. So, I split them into halves and froze them.
Yesterday I was able to find the time to cook them. I had worked a night shift, and pulled them out of the freezer when I got home. I recalled that thawing was enhanced by placing the frozen meat on metal, so I set them on cookie sheets and went to bed.
I awoke after four hours and immediately got the coals going in the lighting chimney. I rubbed the meat with oil and rubbed in my blend of seasoned salt, garlic sea salt, table salt and black pepper. I then placed the chicken halves on the grill in the smoke chamber. They were still a bit firm, possibly still frozen in the middle. I wondered if that would have an impact on the cooking. I would find out.
The hot coals were poured from the chimney into the fire box. I added a good quantity of charcoal to the hot bed. When things were going good, I went into the house to do some things. I set a timer for thirty minutes. After that time had passed I checked the fire and the temperature in the smoke chamber. The fire was going good, and required just a bit of fuel to keep it going. The temperature in the chamber was in the red, which indicated a temperature around 250 degrees.
After another thirty minutes I was confident that the meat was thoroughly defrosted and I could easily insert the thermometer. I did so and found I was already at 150 degrees internal temperature. This was much faster than the other meats I have done. I added soaked hickory chips to the fire and set my timer for another half-hour.
When I returned the temperature was 195 degrees internal. The chamber was still around 250 degrees, so my fire had been steady. Things were cooking faster than I had expected. I turned the chicken over and adjusted the pieces to even out the exposure to heat. We were over target temperature, but I still wanted to smoke the meat for at least an hour. I closed the dampers down and added a good lot of soaked hickory chips to the fire.
Another thirty minutes. The chicken was now around 180 degrees internal temperature, and the chamber was holding steady. I added some fuel to the fire and put on more chips. I figured another half-hour would be good.
Thirty minutes later I opened the smoke chamber. Four half chickens were a lovely smoked red-brown. I took them out and brought them upstairs to the kitchen. Everyone helped themselves to their favorite bits. Barbecue chicken, green salad, Bush's baked beans, and corn on the cob!
The chicken was fabulous! Perfectly done. Juicy, and with an excellent smoke flavor. Along with the side dishes it made a fantastic meal.
Thus far my barbecue experiences have been very positive. It is fun and delicious. There is still much to learn, but I am growing in confidence. Perhaps it is time for a bit more adventure!
Yesterday I was able to find the time to cook them. I had worked a night shift, and pulled them out of the freezer when I got home. I recalled that thawing was enhanced by placing the frozen meat on metal, so I set them on cookie sheets and went to bed.
I awoke after four hours and immediately got the coals going in the lighting chimney. I rubbed the meat with oil and rubbed in my blend of seasoned salt, garlic sea salt, table salt and black pepper. I then placed the chicken halves on the grill in the smoke chamber. They were still a bit firm, possibly still frozen in the middle. I wondered if that would have an impact on the cooking. I would find out.
The hot coals were poured from the chimney into the fire box. I added a good quantity of charcoal to the hot bed. When things were going good, I went into the house to do some things. I set a timer for thirty minutes. After that time had passed I checked the fire and the temperature in the smoke chamber. The fire was going good, and required just a bit of fuel to keep it going. The temperature in the chamber was in the red, which indicated a temperature around 250 degrees.
After another thirty minutes I was confident that the meat was thoroughly defrosted and I could easily insert the thermometer. I did so and found I was already at 150 degrees internal temperature. This was much faster than the other meats I have done. I added soaked hickory chips to the fire and set my timer for another half-hour.
When I returned the temperature was 195 degrees internal. The chamber was still around 250 degrees, so my fire had been steady. Things were cooking faster than I had expected. I turned the chicken over and adjusted the pieces to even out the exposure to heat. We were over target temperature, but I still wanted to smoke the meat for at least an hour. I closed the dampers down and added a good lot of soaked hickory chips to the fire.
Another thirty minutes. The chicken was now around 180 degrees internal temperature, and the chamber was holding steady. I added some fuel to the fire and put on more chips. I figured another half-hour would be good.
Thirty minutes later I opened the smoke chamber. Four half chickens were a lovely smoked red-brown. I took them out and brought them upstairs to the kitchen. Everyone helped themselves to their favorite bits. Barbecue chicken, green salad, Bush's baked beans, and corn on the cob!
The chicken was fabulous! Perfectly done. Juicy, and with an excellent smoke flavor. Along with the side dishes it made a fantastic meal.
Thus far my barbecue experiences have been very positive. It is fun and delicious. There is still much to learn, but I am growing in confidence. Perhaps it is time for a bit more adventure!
Sunday, May 18, 2008
Pork Shoulder Roast
Linda bought a four pound pork shoulder roast. It looked nice. I had heard and read that this was a forgiving piece to cook, so I was little concerned.
I estimated the usual hour per pound. I figured that it would take a bag of the Kingsford lump charcoal I had previously used. This charcoal is a bit more dense than the Cowboy brand I had first used. It seemed to burn a bit hotter. I prepped my chimney and got everything set up.
The meat I washed and rubbed with the Dollar Tree vegetable and olive oil blend. I then rubbed in my usual simple rub. That is some seasoned salt, table salt, garlic sea salt and black pepper. I then place the meat on the rack and inserted the remote thermometer.
I lit the lighting chimney and waited until the coals had a good heat. I then poured them into the fire box and spread them out. This layer was covered with unlit coals. I had the vents open all of the way. I returned every twenty minutes to add coals. Periodically I added soaked Kingsford Hickory wood chips.
I found the Kingsford chips to be a good value. It is a good sized bag for under four dollars. About the best price I have found. They seemed to work quite well, and burned long enough to provide a good smoke.
The timer had been set for two hours, at which time I turned the meat over and end for end. This exposed the end farthest from the fire to the fire for the second half of the cooking time. The internal temperature of the meat was about 120 degrees at this time.
I continued to monitor at twenty minute intervals. With about ten minutes left on the planned four hours the meat was 158 degrees internal. I applied the hair dryer to the coals for about two minutes, since I had added the last of the bag a few minutes before and wanted to be sure we reached target. It probably was not necessary.
The target temperature was reached at three hours and fifty eight minutes. 160 degrees. I removed the roast and wrapped it, to let it rest for twenty minutes.
I uncovered the roast and began cutting for serving. It was tender throughout. The color was good, and the smoke flavor delicate. I cut slices for some family members, as they preferred it served that way. I chopped quite a bit, anticipating several days of eating.
I did my barbecue spaghetti one day. Another I added the meat to a Rice-A-Roni Mexican dinner. It enhanced that meal a great deal.
On the whole I found the Pork Shoulder Roast to be a quite satisfying barbecue experience.
I estimated the usual hour per pound. I figured that it would take a bag of the Kingsford lump charcoal I had previously used. This charcoal is a bit more dense than the Cowboy brand I had first used. It seemed to burn a bit hotter. I prepped my chimney and got everything set up.
The meat I washed and rubbed with the Dollar Tree vegetable and olive oil blend. I then rubbed in my usual simple rub. That is some seasoned salt, table salt, garlic sea salt and black pepper. I then place the meat on the rack and inserted the remote thermometer.
I lit the lighting chimney and waited until the coals had a good heat. I then poured them into the fire box and spread them out. This layer was covered with unlit coals. I had the vents open all of the way. I returned every twenty minutes to add coals. Periodically I added soaked Kingsford Hickory wood chips.
I found the Kingsford chips to be a good value. It is a good sized bag for under four dollars. About the best price I have found. They seemed to work quite well, and burned long enough to provide a good smoke.
The timer had been set for two hours, at which time I turned the meat over and end for end. This exposed the end farthest from the fire to the fire for the second half of the cooking time. The internal temperature of the meat was about 120 degrees at this time.
I continued to monitor at twenty minute intervals. With about ten minutes left on the planned four hours the meat was 158 degrees internal. I applied the hair dryer to the coals for about two minutes, since I had added the last of the bag a few minutes before and wanted to be sure we reached target. It probably was not necessary.
The target temperature was reached at three hours and fifty eight minutes. 160 degrees. I removed the roast and wrapped it, to let it rest for twenty minutes.
I uncovered the roast and began cutting for serving. It was tender throughout. The color was good, and the smoke flavor delicate. I cut slices for some family members, as they preferred it served that way. I chopped quite a bit, anticipating several days of eating.
I did my barbecue spaghetti one day. Another I added the meat to a Rice-A-Roni Mexican dinner. It enhanced that meal a great deal.
On the whole I found the Pork Shoulder Roast to be a quite satisfying barbecue experience.
Subscribe to:
Posts (Atom)
Posts
