Pull chicken early and crisp skin on grill ?

[EdF]

Looking feastly!

[freddh]

Thanks fzxdoc and EdF. But as I always say, a work still in progress! BTW I wanted to show the smoking skillet which dates back to '68 when I returned from 'Nam. A lot of years, a lot of years.

[EdF]

I've still got one from '72. Those things last forever with a little loving attention!

[fzxdoc]

If that skillet could only talk, freddh ! It's great to have a treasured CI skillet handy for those tasks at which it excels. I don't use mine as much as I used to, mostly because I'm grilling/smoking more and more, but it's really great for searing off those steaks, just as you did.

Kathryn

[freddh]

An update on CI cleaning. Ran across this yesterday from Bon Appetit email. Ordered one already and we'll see if it's as good as noted.

http://www.bonappetit.com/test-kitchen/tools-test-kitchen/article/how-to-clean-cast-iron-pan-ringer?mbid=nl_001_09082016_Daily&CNDID=13555229&spMailingID=13416599&spUserID=MTM3ODI5NjM5NTY0S0&spJobID=823357789&spReportId=ODIzMzU3Nzg5S0

[Spinaker]

The other night, I took a spatchcocked chicken out of the KBQ when she's was at about 150 F. Then I finished it on top of the fire box, which was filled with oak logs. It was by far the best chicken I have ever made or had. Pretty much everyone at dinner said the same thing. It was awesome because I got that great smoke flavor from the KBQ and that roasted over an open-fire taste as well. When paired with Meathead's Simon and Garfunkel rub?? LIGHTS OUT. #LFG

[EdF]

Go ahead, keep stoking the MCS flame.

[PappyBBQ]

That sounds so good I think I can taste it!

[1-bigmac]

So, fzxdoc I'm cloning your chicken method today using KBB fuel. I also picked up a sausage hanger at the local BB&B and modified it for hanging. Big question, how long do hang the sausage? Any preference on sausage type? Thanks, Mike

[fzxdoc]

1-bigmac
​​​​​​​Hi Mike, good to hear that you're doing chicken today. Makes me want to run right out and buy one and smoke it in BBQ solidarity with you!

The sausages in the hanging basket only take about 40 min or so. I take them up to 180 deg F instead of the recommended 160 deg F because I like crackly sausage skin. I poke a couple of holes in the bottommost sausage so it drips its fat on the fire for more flavor. I call it the sacrificial sausage, although honestly it still eats as good as the others.

This is works good with commercial sausages like Johnsonville and for sausages from Fresh Market because they are packed really tight inside their skins. I don't like artisinal sausages that are loosely packed. For them, the sacrificial sausage gets pretty dry and they have to be taken off as soon as they reach 160deg F. Even then I don't like the mouthfeel of a loosely packed sausage. Your tastes may differ though.

Have fun with the cook!

Kathryn

[freddh]

fzxdoc Update on the artisanal sausages. I found that sous vide 176F for 20 minutes, then sear in CI or grill (ChefSteps). Works wonders and no sacrificial sausage!

[fzxdoc]

But freddh , I count on the drippings from the sacrificial sausage to help flavor the chicken that the sausage rack is hanging next to. That sacrificial sausage (the bottom most one in the rack, poked a few times) is a hero for making me a chicken smoking hero!

Kathryn

[freddh]

True that!