mulester7
LIVE from Lake Ouachita
.....that smoked beer would probably be a very good add.....
http://en.wikipedia.org/wiki/Smoked_beer
BBQ Chicken
- Thread starter rebellovw
- Start date
http://en.wikipedia.org/wiki/Smoked_beer
jimfet
Lunatic Member
Here I am cooking some wings and boneless breast, with my Triple J sauce. (Jim's Jamaican Jerk). Cooked them with the middle burner on med. for 2.5 hours. With 30 minutes left to go, I put the breast over the direct heat. All was soon gone. I made the neighborhood smell like the Islands.
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You just had to show us that at lunch time didn't you?:nono:
You just had to show us that at lunch time didn't you?:nono:
Yep makes my PB (no J) sandwich even lamer.
Usually when I BBQ, I'm in a hurry so I go the brute force method: load up the pit with charcoal, get the fire stinkin' hot and 20 minutes later I've got something edible.
This weekend though, my wife and kids were gone. Used the tiniest little pile of charcoal, no more than 15 briquettes. Rubbed down the chicken legs in my favorite spice mix - salt, black pepper, cayenne, garlic, paprika and parsley - and cooked for about 2 hours. Added a little spicy sauce (I like Cattleman's original) with about 15 minutes left. Sooooo damn good.
This weekend though, my wife and kids were gone. Used the tiniest little pile of charcoal, no more than 15 briquettes. Rubbed down the chicken legs in my favorite spice mix - salt, black pepper, cayenne, garlic, paprika and parsley - and cooked for about 2 hours. Added a little spicy sauce (I like Cattleman's original) with about 15 minutes left. Sooooo damn good.
trhee
ㅇtㅈyㅅr
Same here. Actually just did a BBQ party with a few friends and girlfriend at the Ambassador's residence while he was away this past weekend (with permission of course).
Chicken thighs, pork belly, pork shoulder, beef short ribs, Italian sausage, kielbasa, hot dogs, a few different salads, beer, wine, soju and 30 year old Scotch. The Scotch and wine, kindly donated by the Ambassador. I believe we went thru about 20 pounds of meat alone between 9 people over the course of nearly 9 hours.
I was actually using two grills, one charcoal and one gas. I love charcoal grills but also love using gas grills for more control, using the 2nd tier rack for slow indirect cooking. The next party we hold, which will be in August, I'm going to do some whole chickens and maybe some duck breasts as well.
Lots of eating, drinking, swimming, playing tennis and then starting all over again. :thmbsp:
Chicken thighs, pork belly, pork shoulder, beef short ribs, Italian sausage, kielbasa, hot dogs, a few different salads, beer, wine, soju and 30 year old Scotch. The Scotch and wine, kindly donated by the Ambassador. I believe we went thru about 20 pounds of meat alone between 9 people over the course of nearly 9 hours.
I was actually using two grills, one charcoal and one gas. I love charcoal grills but also love using gas grills for more control, using the 2nd tier rack for slow indirect cooking. The next party we hold, which will be in August, I'm going to do some whole chickens and maybe some duck breasts as well.
Lots of eating, drinking, swimming, playing tennis and then starting all over again. :thmbsp:
trhee
ㅇtㅈyㅅr
No different than any other day.
I've felt much worse, many times over, on too many occasions to even count. Such is the life of a wild and crazy chef.
I've felt much worse, many times over, on too many occasions to even count. Such is the life of a wild and crazy chef.
jimfet
Lunatic Member
Grilled some curry chicken wings for lunch today.
1st pic I just put them on. Second pic they are coming off a tad over an hour later. Center burner off, the two end burners on half. Gauge stayed at 350°.
Steamy and moist on the inside, sticky and caramelized on the outside.
This was Jamaican curry, not Indian.
1st pic I just put them on. Second pic they are coming off a tad over an hour later. Center burner off, the two end burners on half. Gauge stayed at 350°.
Steamy and moist on the inside, sticky and caramelized on the outside.
This was Jamaican curry, not Indian.
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jimfet
Lunatic Member
By the way. Thighs are my least favorite, when it comes to fried chicken. Nowadays chicken is almost all white meat anyway. Unless you can find a range chicken.
uofmtiger
Addicted Member
I had never made BBQ chicken breasts on the grill until last weekend. However, it was such a huge hit, I had requests to make it again this weekend. Last week, I made it on the Weber Kettle (about 10 or so minutes over direct heat and the rest of the cook over indirect). This week, I made it on the Big Green Egg (less work than the Weber). A pic from my iphone below
Chicken Breasts off the grill by uofmtiger, on Flickr
Chicken Breasts off the grill by uofmtiger, on Flickr
uofmtiger
Addicted Member
For the chicken, I used something called "The Shed" Spicy. At some point, I may try making my own, but I haven't quite got around to that yet.