Wow! I guess I got in TWO cooks this spring, over the weekend!
On Saturday, I smoked two chucks, one for us, one for some friends (his wife is home after two months in the hospital for COVID). I ran this cook on the SNS Kamado, in kamado mode. Fuel was B&B oak lump, along with 4-5 chunks of post oak. The chucks were dry brined overnight, and then seasoned with BBBR. When the chucks hit 170 or so, I panned them with potatoes, onions, carrots and beef stock, to produce what was effectively a smoked pot roast meal. I baked fresh bread to go with it, along with a salad. I took the larger chuck to the folks I was providing a meal for. That was was about 2.5#, the smaller one I kept about 1.75#.
Before panning:
Going into the pan with the veggies, on the grill side table:
Having room to cram two pans on the grill was the main reason I ran this cook in kamado mode. The temp was surprisingly similar between upper and lower grates. I ran until the both chucks were about 208-210F, so that they would shred well.
On Sunday for dinner I made chicken "shawarma" using the recipe and skewer technique from the SNSGrills website. VERY good! Shout out to David Parrish for publishing that video! I marinated the chicken for about 24 hours, and for the cook I gave the Weber Performer some love, as the SNS Kamado was still loaded up with lump in kamado mode from the day before. Fuel for this cook was almost all the remaining Weber brand charcoal briquettes that I had in the bin of the Performer (sad to see it go!).
Chicken thigh skewer still waiting to hit 165, and warming pita bread:
Started searing the chicken over the hot coals:
I may have gotten a little more seared than I liked, but being chicken thighs, it was still nice and moist inside, and I like a bit of char:
I had to grab a serrated knife to cut this easily:
Final result was very good - used the cucumber/greek yogurt sauce, lettuce, and tomatoes. I was stuffed with 2 of these. I know its not "authentic" shawarma, since its not done on a vertical rotisserie, but I think this skewer method works well and provides enough char.
If you are interested in the chicken shawarma recipe and technique, you can find it here:
If you are interested in the pulled chuck recipe, you can find it here, courtesy of Clint Cantwell:
On Saturday, I smoked two chucks, one for us, one for some friends (his wife is home after two months in the hospital for COVID). I ran this cook on the SNS Kamado, in kamado mode. Fuel was B&B oak lump, along with 4-5 chunks of post oak. The chucks were dry brined overnight, and then seasoned with BBBR. When the chucks hit 170 or so, I panned them with potatoes, onions, carrots and beef stock, to produce what was effectively a smoked pot roast meal. I baked fresh bread to go with it, along with a salad. I took the larger chuck to the folks I was providing a meal for. That was was about 2.5#, the smaller one I kept about 1.75#.
Before panning:
Going into the pan with the veggies, on the grill side table:
Having room to cram two pans on the grill was the main reason I ran this cook in kamado mode. The temp was surprisingly similar between upper and lower grates. I ran until the both chucks were about 208-210F, so that they would shred well.
On Sunday for dinner I made chicken "shawarma" using the recipe and skewer technique from the SNSGrills website. VERY good! Shout out to David Parrish for publishing that video! I marinated the chicken for about 24 hours, and for the cook I gave the Weber Performer some love, as the SNS Kamado was still loaded up with lump in kamado mode from the day before. Fuel for this cook was almost all the remaining Weber brand charcoal briquettes that I had in the bin of the Performer (sad to see it go!).
Chicken thigh skewer still waiting to hit 165, and warming pita bread:
Started searing the chicken over the hot coals:
I may have gotten a little more seared than I liked, but being chicken thighs, it was still nice and moist inside, and I like a bit of char:
I had to grab a serrated knife to cut this easily:
Final result was very good - used the cucumber/greek yogurt sauce, lettuce, and tomatoes. I was stuffed with 2 of these. I know its not "authentic" shawarma, since its not done on a vertical rotisserie, but I think this skewer method works well and provides enough char.
If you are interested in the chicken shawarma recipe and technique, you can find it here:
If you are interested in the pulled chuck recipe, you can find it here, courtesy of Clint Cantwell:
Fried chicken from under the heat lamp at my Kroger deli. And some Mac n Cheese from my ex wife Patti Labelle.
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