I have the privilege of living in a part of the world that will permit outdoor cooking most of the year, in reasonable comfort. That being said, I have had a bit of a slow-down in grilling and barbecue.
We had some boned chicken breasts in the refrigerator, and I really did want to give them a nice smoking. I did three of them with Rudy's rub, purchased from Rudy's Barbecue when we were in Texas a few weeks back. The other two I did with my usual rub of seasoned salt, salt and black pepper.
I figured about an hour and a half for the cooking. I prepped the barbecue, got the fire going, heated the smoke chamber and laid out the meat. As usual I applied the thermometer probe in the piece furthest from the fire.
Generosity with fuel seems to be the key to good cooking time and a quality product with the Char-Broil Silver Smoker. Most of my cooking is with the vents wide open, keeping the smoke chamber at around 250 degrees. I have not needed to use a bellows since applying the rule of generosity.
My estimated time was about right. To finish this batch I raked the coals into a pile at the back of the fire box and put the fire box grill in place. I gave the pieces about two minutes per side of direct heat before taking them out and serving them.
My fuel was again Kingsford Mesquite charcoal. I applied no additional smoke chips. I prefer the Mesquite because I really like the more aggressive smoke flavor. I think it worked well for this batch. Juicy, and well balanced between spices, smoke and chicken flavors.
I am thinking about that Thanksgiving Turkey. Hmmmm. Maybe a test run in a week or two?
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Sunday, September 21, 2008
Monday, August 11, 2008
Chicken and Beef-
We were a bit short on groceries when we got home from Texas, so my wife went shopping. Among other things she brought home two chickens and a small beef roast. She also bought a small bag of charcoal.
I got the coals started using my chimney and little alcohol pan. The charcoal was Safeway brand, and I found it strong in petroleum odor when starting. I let the coals get going well, and while they were getting started I prepared the chicken and beef.
The beef received my usual olive oil rubdown, and a coating of the spice blend I have been using most often. That is salt, zesty seasoned salt, and black pepper.
I removed the backbone and breastbone from the chickens, similar to a spatchcock but actually splitting the birds. I prepared them with oil, and then a coating of Rudy's Poultry Seasoning. A little thing I picked up in Texas.
I kept the bit of fat that sits just inside the birds and used that to oil my grill. It worked well, and I tossed them on the grate to cook with everything else. They made great doggy treats.
The beef roast I placed nearest the fire, with the fatty side closest to the port. The chicken halves I laid out on the grill, and set the thermometer probe into the breast of one of the birds furthest from the fire. I set my temperature marker for 170 degrees.
After they had been cooking about a half hour I checked the fire. It was burning down a bit, so I added a load of charcoal. I was concerned that the petroleum might taint the meat, but had experienced success in just dropping the fresh charcoal right on the fire with the Kingsford brand. I did the same this time, and noticed no off flavors. This proved to be adequate fuel for this burn.
The charcoal had some hickory in it, and I added soaked hickory chips periodically to improve the smoke. It was good smoke, though I find I am more partial to mesquite. I still need to try oak and some fruit woods. These tend to be less available and more costly, so my budget restricts the experiments at this time.
Two and a half hours later I had a nice piece of beef and two cooked chickens. Once again, quite tender and flavorful. The beef had been a bit lean, and had I some bacon it would have been good to apply some to provide a bit more fat for the cooking. Even so, it turned out quite nicely.
We served it with a green salad, some Bush's baked beans, and I had a Bodington's Pub Ale to wash it all down. A very satisfying meal.
The following day I chopped up equal portions of beef and chicken, and put them into the green salad. I topped it with a California dressing. It was very good, lacking perhaps only a sprinkling of grated cheese. Something sharp and tangy. Still, it was a very nice lunch.
While in Texas I bought some Lodge dutch oven gloves from Bass Pro Shop, to use with the barbecue. These are well suited to the task, replacing the leather work gloves I had been using. One can handle some very hot items with these gloves, and they are long enough to provide good protection to the forearm.
Bit by bit I am adding tools and techniques to my barbecue experience. I long to explore spices, herbs and sauces in greater depth. So many ways to prepare food with live fire! This is truly a barbecue adventure!
I got the coals started using my chimney and little alcohol pan. The charcoal was Safeway brand, and I found it strong in petroleum odor when starting. I let the coals get going well, and while they were getting started I prepared the chicken and beef.
The beef received my usual olive oil rubdown, and a coating of the spice blend I have been using most often. That is salt, zesty seasoned salt, and black pepper.
I removed the backbone and breastbone from the chickens, similar to a spatchcock but actually splitting the birds. I prepared them with oil, and then a coating of Rudy's Poultry Seasoning. A little thing I picked up in Texas.
I kept the bit of fat that sits just inside the birds and used that to oil my grill. It worked well, and I tossed them on the grate to cook with everything else. They made great doggy treats.
The beef roast I placed nearest the fire, with the fatty side closest to the port. The chicken halves I laid out on the grill, and set the thermometer probe into the breast of one of the birds furthest from the fire. I set my temperature marker for 170 degrees.
After they had been cooking about a half hour I checked the fire. It was burning down a bit, so I added a load of charcoal. I was concerned that the petroleum might taint the meat, but had experienced success in just dropping the fresh charcoal right on the fire with the Kingsford brand. I did the same this time, and noticed no off flavors. This proved to be adequate fuel for this burn.
The charcoal had some hickory in it, and I added soaked hickory chips periodically to improve the smoke. It was good smoke, though I find I am more partial to mesquite. I still need to try oak and some fruit woods. These tend to be less available and more costly, so my budget restricts the experiments at this time.
Two and a half hours later I had a nice piece of beef and two cooked chickens. Once again, quite tender and flavorful. The beef had been a bit lean, and had I some bacon it would have been good to apply some to provide a bit more fat for the cooking. Even so, it turned out quite nicely.
We served it with a green salad, some Bush's baked beans, and I had a Bodington's Pub Ale to wash it all down. A very satisfying meal.
The following day I chopped up equal portions of beef and chicken, and put them into the green salad. I topped it with a California dressing. It was very good, lacking perhaps only a sprinkling of grated cheese. Something sharp and tangy. Still, it was a very nice lunch.
While in Texas I bought some Lodge dutch oven gloves from Bass Pro Shop, to use with the barbecue. These are well suited to the task, replacing the leather work gloves I had been using. One can handle some very hot items with these gloves, and they are long enough to provide good protection to the forearm.
Bit by bit I am adding tools and techniques to my barbecue experience. I long to explore spices, herbs and sauces in greater depth. So many ways to prepare food with live fire! This is truly a barbecue adventure!
Friday, July 11, 2008
Beef and Chicken-
The other day it was a beef roast and a Cornish game hen. I did my oil and rub. Set things up in the usual way. Cooked for four hours. Turned out good. Quite good, actually.
The only change this time was to feed fuel more regularly. Every thirty minutes I checked the fire, added hickory chips, and added briquettes. As a result, I got very good and consistent heat. I reached temperature at around three hours, and let it ride the last hour. I kept the fuel level up, and the finish was very good.
I have chopped up about half of the beef and chicken, and mixed them in a bowl to use as chopped meat over a couple of days. I did a barbecue spaghetti, which was pretty good. I was surprised to find a barbecue restaurant (mentioned on the Travel Channel) was also doing barbecue spaghetti. They use their barbecue sauce (proprietary) as the spaghetti sauce, as well as using their barbecued meat.
Soon I hope to find the time and resources to explore creating my own sauce. I plan to begin with an apple and an onion. I am not yet sure what I shall add to that.
One step at a time.
The only change this time was to feed fuel more regularly. Every thirty minutes I checked the fire, added hickory chips, and added briquettes. As a result, I got very good and consistent heat. I reached temperature at around three hours, and let it ride the last hour. I kept the fuel level up, and the finish was very good.
I have chopped up about half of the beef and chicken, and mixed them in a bowl to use as chopped meat over a couple of days. I did a barbecue spaghetti, which was pretty good. I was surprised to find a barbecue restaurant (mentioned on the Travel Channel) was also doing barbecue spaghetti. They use their barbecue sauce (proprietary) as the spaghetti sauce, as well as using their barbecued meat.
Soon I hope to find the time and resources to explore creating my own sauce. I plan to begin with an apple and an onion. I am not yet sure what I shall add to that.
One step at a time.
Tuesday, July 1, 2008
More barbecue chicken-
I have gotten tired of chicken over the years. Uninspired baked chicken. Uninteresting chicken breasts prepared in a "oh, well, we might as well have chicken" kind of way. Boring chicken.
However, the barbecue has given chicken a new excitement. I already did chicken in a previous post, so I will simply relate what I did different this time.
I was looking at my Barbecue! Bible and saw a way of preparing the chicken. In essence it was a matter of cutting out the backbone and the breastbone to be able to lay out the chicken flat on the grill. The technique was a bit more fancy than what I did. I just cut as much away as I could on either side of each bone using kitchen shears, and then finished the cuts with my cleaver.
The halves flattened out quite nicely. No real loss of meat, and the cut-off could be used for stock.
I used my olive oil to prep the birds. I rubbed them down with Zesty Seasoned Salt (from the Dollar Tree), pepper and salt mixed in equal portions.
The charcoal I started in the chimney using my alcohol igniter. Got a good bed going. Laid out the birds (nice and flat.) Inserted the thermometer and sat back to read The Barbecue! Bible.
I paid closer attention to my fire over the course of the next two and a half hours. I have been loosing heat toward the end of my cooking time, and wanted to see what I was doing wrong. Early on I add briquettes as I tend the fire, adding soaked wood chips when I do so. However, I noticed that I was misjudging the state of the fire toward the end of the cooking time.
The coals had a good ash, and were glowing red deep inside the pile. The box seemed hot, so I didn't add any fuel toward the end. My temperature (inside the meat) was running steady at 160 degrees, when my target was 165 degrees. I finally added some more fuel and eventually got to target temperature.
What I figure I am doing wrong is allowing the charcoal to burn away enough fuel that it just does not have enough energy to pump out that last bit of heat. The ash was growing heavy, and even though the fire box seemed hot, it was not hot enough.
So, I plan to add fuel with every check, about every thirty minutes or so. Make sure that fresh fuel is entering the cycle, to keep that heat on. Even toward the end of the cooking run, when it seems like a waste of fuel.
I finally reached temperature after about two hours and twenty minutes of cooking. My last chicken run was not quite as tender as I wanted it to be, so I closed down the vents and most of the chimney vent to hold in the heat and slow the burning of the fuel. It just seemed like a good idea.
Moist, tender, and full of flavor! We had the chicken with Bush's baked beans, and it was delicious! I see Bush has some new beans to offer to complement the grilling experience. I have to give that a try.
Beer of the day; A&W Root Beer!
However, the barbecue has given chicken a new excitement. I already did chicken in a previous post, so I will simply relate what I did different this time.
I was looking at my Barbecue! Bible and saw a way of preparing the chicken. In essence it was a matter of cutting out the backbone and the breastbone to be able to lay out the chicken flat on the grill. The technique was a bit more fancy than what I did. I just cut as much away as I could on either side of each bone using kitchen shears, and then finished the cuts with my cleaver.
The halves flattened out quite nicely. No real loss of meat, and the cut-off could be used for stock.
I used my olive oil to prep the birds. I rubbed them down with Zesty Seasoned Salt (from the Dollar Tree), pepper and salt mixed in equal portions.
The charcoal I started in the chimney using my alcohol igniter. Got a good bed going. Laid out the birds (nice and flat.) Inserted the thermometer and sat back to read The Barbecue! Bible.
I paid closer attention to my fire over the course of the next two and a half hours. I have been loosing heat toward the end of my cooking time, and wanted to see what I was doing wrong. Early on I add briquettes as I tend the fire, adding soaked wood chips when I do so. However, I noticed that I was misjudging the state of the fire toward the end of the cooking time.
The coals had a good ash, and were glowing red deep inside the pile. The box seemed hot, so I didn't add any fuel toward the end. My temperature (inside the meat) was running steady at 160 degrees, when my target was 165 degrees. I finally added some more fuel and eventually got to target temperature.
What I figure I am doing wrong is allowing the charcoal to burn away enough fuel that it just does not have enough energy to pump out that last bit of heat. The ash was growing heavy, and even though the fire box seemed hot, it was not hot enough.
So, I plan to add fuel with every check, about every thirty minutes or so. Make sure that fresh fuel is entering the cycle, to keep that heat on. Even toward the end of the cooking run, when it seems like a waste of fuel.
I finally reached temperature after about two hours and twenty minutes of cooking. My last chicken run was not quite as tender as I wanted it to be, so I closed down the vents and most of the chimney vent to hold in the heat and slow the burning of the fuel. It just seemed like a good idea.
Moist, tender, and full of flavor! We had the chicken with Bush's baked beans, and it was delicious! I see Bush has some new beans to offer to complement the grilling experience. I have to give that a try.
Beer of the day; A&W Root Beer!
Tuesday, June 17, 2008
Cornish Game Hens-
I doubt that they had been anywhere near Cornwall. Cornish Game Hens. Hmmm. Little chickens. I took four out of the freezer two days ago. This afternoon I was planning to cook them. Following directions in several cookbooks I have read (a little) I defrosted the little birds in the refrigerator.
So, I cleaned the Char-Broil Silver Smoker (including knocking off a bit of rust where the paint has burned off of the fire box) and used vegetable oil on my grates. I didn't have any newspaper to use to start my charcoal. This required thought. I did have an empty tuna can.
I put a quarter inch of rubbing alcohol in the can and lit it. Good flame. I let it burn. Good duration. It might work. Once it burned out I put another load of alcohol in the can and put it in the firebox. I racked up some charcoal in my starting chimney, fired up the alcohol and placed the chimney on top of the can.
My charcoal is still Kingsford briquettes, the ones with mesquite wood chunks in them. I only had a little of the hickory chips left, so I would be relying on the mesquite in the charcoal for a larger part of my smoke flavoring.
The alcohol starter worked just fine. Since I can get rubbing alcohol for a buck a bottle at the Dollar Tree, and I used about one ounce for the start, I think that this may be my regular starter from now on. At least until someone can show me it is a bad idea. Then maybe Everclear. More costly, but I can drink Everclear.
Maybe not.
So, coals going, temp rising in the smoke chamber. I opened the packages on the little birds. There was still ice in there! Hot bath, pat dry. Oil. Add my rub. (Equal parts ground black pepper, cheap seasoned salt, salt, and a bit of garlic powder.) Haul the little birds down and arrange them on the cooking surface.
The coals were going good even after forty minutes. I chucked on a few more coals, and closed the vents to about a quarter top and bottom. My cooking chamber was solid, at about 250 degrees. The fresh coals provided some smoke. After another thirty minutes I checked the fire. It was steady, even and had a good color. I added all of my soaked smoke chips.
At this point I turned the birds and adjusted their locations inside the cooking chamber to even out the cooking. I have no idea if this helps, but it makes me feel like I am cooking.
I figured another hour. I spent much of my waiting time talking with my granddaughter or reading my new barbecue book. Eventually my temperature alarm indicated that we were at temperature. I had bumped the target temp to 170 degrees, to insure we were properly done. Since we still had to wait for my wife to arrive from an errand, I closed the dampers and let them continue to cook.
After another fifteen minutes my wife got home, and I prepared to remove the birds. The skins were firm but lacked the crispness that is appealing, so I moved all four birds onto the grill over the fire in the firebox to crisp them up a touch. Just a couple of minutes, including a turn for each bird. I took them out and carried them to the kitchen.
They looked good. Plump, with a reddish brown color. Juicy. Each family member got one, and they were readily devoured. I kept a bit of my rub handy, and added a pinch or two to the meat as I consumed it.
Another winner!
What next? Who knows? I am dangerous, now. I have a little bit of knowledge. I have a modest amount of skill. My eyes are larger than my stomach, and my stomach is HUGE!
(Note: If you wish to use your rub as a table spice, don't use the same stuff you were using when preparing your birds. Use a fresh batch to avoid any cross contamination.)
So, I cleaned the Char-Broil Silver Smoker (including knocking off a bit of rust where the paint has burned off of the fire box) and used vegetable oil on my grates. I didn't have any newspaper to use to start my charcoal. This required thought. I did have an empty tuna can.
I put a quarter inch of rubbing alcohol in the can and lit it. Good flame. I let it burn. Good duration. It might work. Once it burned out I put another load of alcohol in the can and put it in the firebox. I racked up some charcoal in my starting chimney, fired up the alcohol and placed the chimney on top of the can.
My charcoal is still Kingsford briquettes, the ones with mesquite wood chunks in them. I only had a little of the hickory chips left, so I would be relying on the mesquite in the charcoal for a larger part of my smoke flavoring.
The alcohol starter worked just fine. Since I can get rubbing alcohol for a buck a bottle at the Dollar Tree, and I used about one ounce for the start, I think that this may be my regular starter from now on. At least until someone can show me it is a bad idea. Then maybe Everclear. More costly, but I can drink Everclear.
Maybe not.
So, coals going, temp rising in the smoke chamber. I opened the packages on the little birds. There was still ice in there! Hot bath, pat dry. Oil. Add my rub. (Equal parts ground black pepper, cheap seasoned salt, salt, and a bit of garlic powder.) Haul the little birds down and arrange them on the cooking surface.
The coals were going good even after forty minutes. I chucked on a few more coals, and closed the vents to about a quarter top and bottom. My cooking chamber was solid, at about 250 degrees. The fresh coals provided some smoke. After another thirty minutes I checked the fire. It was steady, even and had a good color. I added all of my soaked smoke chips.
At this point I turned the birds and adjusted their locations inside the cooking chamber to even out the cooking. I have no idea if this helps, but it makes me feel like I am cooking.
I figured another hour. I spent much of my waiting time talking with my granddaughter or reading my new barbecue book. Eventually my temperature alarm indicated that we were at temperature. I had bumped the target temp to 170 degrees, to insure we were properly done. Since we still had to wait for my wife to arrive from an errand, I closed the dampers and let them continue to cook.
After another fifteen minutes my wife got home, and I prepared to remove the birds. The skins were firm but lacked the crispness that is appealing, so I moved all four birds onto the grill over the fire in the firebox to crisp them up a touch. Just a couple of minutes, including a turn for each bird. I took them out and carried them to the kitchen.
They looked good. Plump, with a reddish brown color. Juicy. Each family member got one, and they were readily devoured. I kept a bit of my rub handy, and added a pinch or two to the meat as I consumed it.
Another winner!
What next? Who knows? I am dangerous, now. I have a little bit of knowledge. I have a modest amount of skill. My eyes are larger than my stomach, and my stomach is HUGE!
(Note: If you wish to use your rub as a table spice, don't use the same stuff you were using when preparing your birds. Use a fresh batch to avoid any cross contamination.)
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, April 20, 2008
Chicken, thighs and legs
Before I get to the chicken, I must describe what I am eating at this moment. I was planning on writing this, but a bit hungry. I went to the kitchen, and the last piece of chicken was sitting there. However, it is for my son, so I refrained from touching it.
Oh, but what's this? The last piece of that nice roast beef I did up on the barbecue! Yeah! I chopped it up and put it in a pan. Let's see. Rice wine vinegar, just a splash. OK, another splash. Some soy sauce. A dollop of A-1 sesame steak sauce. A bit of olive oil. Heat it up.
How to eat it? On toast! Two slices of whole grain bread, toasted firm and brown. A bit of olive oil. Now, spread the chopped meat on, thick. Too thick for a closed sandwich, so I have two open faced beauties to snack on. Fabulous!
Now, the chicken. Plump thighs and legs, thawed out last night. I want to begin doing meat I go and get just before the barbecue, but these were here and needed to be eaten. I just rubbed them with olive oil, and went to build the fire.
I used lump charcoal as the base. It starts easily, and smokes nicely. Once the bed was started, I built a wall of charcoal biscuits around it. Once I was getting some good heat, I put on the chicken. Just laid them out in the cooking chamber, with a bit of water in the drip pans for moisture.
Now for some smoke. I decided to try chunk mesquite this time. I put on three fist-sized chunks, dry. Partly due to time, I did not soak any before beginning. The chunks did not produce the amount of smoke the soaked-and-dry chips had, but still were satisfactory.
I fed the fire often, and refrained from opening the cooking chamber for forty minutes. At that time I checked temperature (around 350 degrees) and turned the chicken over. The two pieces nearest the firebox were cooking much faster than the rest, so I moved them to the other end.
After an hour and a half, I checked the meat temperature. The chamber had settled to about 250 degrees, and the meat was steady at around 160 degrees. People were hungry (that time thing) so I put the cooking grate into the fire box and grilled these pieces for several minutes with the lid down.
On the whole the end product was pretty good. I should not have grilled the two pieces that had cooked the most, being close to the fire during the early cooking. I got a little burn on these. Still good. Very good, in fact.
The least cooked piece was still done, but I think it could have used just a bit more time. In fact, I think the whole lot could have done no less than two hours and been the better for it.
We are not real wine drinkers, but we had picked up a bottle of Smoking Loon 2005 Viognier on the way home. We had walked by it, it was on sale, and I had no idea what a Viognier was. It came home with us, and proved quite satisfactory to our uneducated palates. Surprisingly sweet for a white wine.
What would I do differently? I think I would plan for a longer cooking time. At least two hours. I would also really like to get a digital thermometer that I can use to read the internal meat temperature remotely, from outside the cooking chamber. Especially for cooking pork and chicken. Something like this.
I do think building the fire a bit hot to start with worked well. I got the temperature up, and it was easier to control this time. I still want to build a fan assembly that can introduce a bit more air when I want to bump up the temperature.
A good cooking experience. With salad and baked beans (canned) the meal was quite satisfying.
Oh, but what's this? The last piece of that nice roast beef I did up on the barbecue! Yeah! I chopped it up and put it in a pan. Let's see. Rice wine vinegar, just a splash. OK, another splash. Some soy sauce. A dollop of A-1 sesame steak sauce. A bit of olive oil. Heat it up.
How to eat it? On toast! Two slices of whole grain bread, toasted firm and brown. A bit of olive oil. Now, spread the chopped meat on, thick. Too thick for a closed sandwich, so I have two open faced beauties to snack on. Fabulous!
Now, the chicken. Plump thighs and legs, thawed out last night. I want to begin doing meat I go and get just before the barbecue, but these were here and needed to be eaten. I just rubbed them with olive oil, and went to build the fire.
I used lump charcoal as the base. It starts easily, and smokes nicely. Once the bed was started, I built a wall of charcoal biscuits around it. Once I was getting some good heat, I put on the chicken. Just laid them out in the cooking chamber, with a bit of water in the drip pans for moisture.
Now for some smoke. I decided to try chunk mesquite this time. I put on three fist-sized chunks, dry. Partly due to time, I did not soak any before beginning. The chunks did not produce the amount of smoke the soaked-and-dry chips had, but still were satisfactory.
I fed the fire often, and refrained from opening the cooking chamber for forty minutes. At that time I checked temperature (around 350 degrees) and turned the chicken over. The two pieces nearest the firebox were cooking much faster than the rest, so I moved them to the other end.
After an hour and a half, I checked the meat temperature. The chamber had settled to about 250 degrees, and the meat was steady at around 160 degrees. People were hungry (that time thing) so I put the cooking grate into the fire box and grilled these pieces for several minutes with the lid down.
On the whole the end product was pretty good. I should not have grilled the two pieces that had cooked the most, being close to the fire during the early cooking. I got a little burn on these. Still good. Very good, in fact.
The least cooked piece was still done, but I think it could have used just a bit more time. In fact, I think the whole lot could have done no less than two hours and been the better for it.
We are not real wine drinkers, but we had picked up a bottle of Smoking Loon 2005 Viognier on the way home. We had walked by it, it was on sale, and I had no idea what a Viognier was. It came home with us, and proved quite satisfactory to our uneducated palates. Surprisingly sweet for a white wine.
What would I do differently? I think I would plan for a longer cooking time. At least two hours. I would also really like to get a digital thermometer that I can use to read the internal meat temperature remotely, from outside the cooking chamber. Especially for cooking pork and chicken. Something like this.
I do think building the fire a bit hot to start with worked well. I got the temperature up, and it was easier to control this time. I still want to build a fan assembly that can introduce a bit more air when I want to bump up the temperature.
A good cooking experience. With salad and baked beans (canned) the meal was quite satisfying.
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