I am making room in the freezer and clearing out a lot of older inventory (like RichieB 's purge, I think), so I made some wings for the missus while she worked on her master's homework.
I cut the wing segments and refroze the tips for making stock at a later date. I wet brined early this afternoon in a 5% salt/water solution:
I use a lot of different types of salt in my house, so I weigh it when I use it.
I fired up the Kamander with the Vortex cone for indirect cooking. I also had marinated some boneless chicken thighs in Italian dressing for 24 hours. Once I was up to temp (which was quick), I got the wings on, using the Inkbird to manage the temps at about 375F. I tossed some Pit Boss competition blend pellets in for a quick blast of smoke.
My son found a couple chestnuts while walking the other day and wanted to roast them, so I had him wrap it in foil and see what we got.
After 30 minutes, I turned the wings, and put the thighs on, indirect also. I added a little bit more of the pellets and a few mesquite chips I had lying around, to blast the thighs with some smoke.
After about 15 minutes indirect, I started to move the chicken thighs over the direct heat to get some char, which worked nicely:
I moved some of the wings to the center, as my DW really likes well done wings. A couple burned a little, but it worked out okay. Wings took a full 60 minutes, as expected, with the thighs taking 30 minutes. The chestnuts were on for the full 60 minutes.
I had my hands full, so I did not get a decent plating pic. However, I took a picture of a chestnut, split:
It was a sweet chestnut and tasted really good. I'm not a big fan of chestnuts, as they are too starchy for my liking, but it seemed to have a touch of smoke flavor and I enjoyed it more than commercial chestnuts I've tried. The meat really was sweet.
I like this particular cook because the indirect side really worked well to hold the chicken without overcooking it. The Inkbird did it's job at maintaining a fairly consistent roasting temperature. The brining and marinating did it's job to keep all the chicken moist. The wings were devoured and my son ate two of the chicken thighs, so they must have been good. Roasted broccoli, white rice, black beans (they are now a nightly thing for my daughter), romaine, and hot sauce and freshly grated Parmesan cheese with garlic and oregano for the wings.
And that is what I cooked tonight.
I cut the wing segments and refroze the tips for making stock at a later date. I wet brined early this afternoon in a 5% salt/water solution:
I use a lot of different types of salt in my house, so I weigh it when I use it.
I fired up the Kamander with the Vortex cone for indirect cooking. I also had marinated some boneless chicken thighs in Italian dressing for 24 hours. Once I was up to temp (which was quick), I got the wings on, using the Inkbird to manage the temps at about 375F. I tossed some Pit Boss competition blend pellets in for a quick blast of smoke.
My son found a couple chestnuts while walking the other day and wanted to roast them, so I had him wrap it in foil and see what we got.
After 30 minutes, I turned the wings, and put the thighs on, indirect also. I added a little bit more of the pellets and a few mesquite chips I had lying around, to blast the thighs with some smoke.
After about 15 minutes indirect, I started to move the chicken thighs over the direct heat to get some char, which worked nicely:
I moved some of the wings to the center, as my DW really likes well done wings. A couple burned a little, but it worked out okay. Wings took a full 60 minutes, as expected, with the thighs taking 30 minutes. The chestnuts were on for the full 60 minutes.
I had my hands full, so I did not get a decent plating pic. However, I took a picture of a chestnut, split:
It was a sweet chestnut and tasted really good. I'm not a big fan of chestnuts, as they are too starchy for my liking, but it seemed to have a touch of smoke flavor and I enjoyed it more than commercial chestnuts I've tried. The meat really was sweet.
I like this particular cook because the indirect side really worked well to hold the chicken without overcooking it. The Inkbird did it's job at maintaining a fairly consistent roasting temperature. The brining and marinating did it's job to keep all the chicken moist. The wings were devoured and my son ate two of the chicken thighs, so they must have been good. Roasted broccoli, white rice, black beans (they are now a nightly thing for my daughter), romaine, and hot sauce and freshly grated Parmesan cheese with garlic and oregano for the wings.
And that is what I cooked tonight.
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