Jerk seasoned wings.
Mrs Finster made some of her homemade mac & cheese to go with them..
Mrs Finster made some of her homemade mac & cheese to go with them..
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There is a local place that makes jerk chicken tacos that Mrs F really likes.
That was the inspiration for my effort.
While searching for a recipe, I found out that jerk in Jamaica is like tomato sauce in Italy. Everybody has their own variation.
The one I made is good, but definitely different than the one at the taco place..
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Smoked chicken on cherry wood this afternoon following the turkey recipe 325 degrees, cook time was 2 hrs 25 min. Skin never would crisp, patted skin dry, dry brined for 20 hours. Both of us was hungry so skin was tossed in the trash. The chicken was very good with a nice smoke flavor, but not great. The broth was GREAT.
Wife is cutting up the rest for chicken noodle soup tomorrow. Don’t understand why the skin wouldn’t crisp up. Wanted to try chicken before doing a turkey. I’m not sure about smoking a turkey after this experience.
Picture first on the smoker and after smoking.
Attached FilesLast edited by Ghawtho; October 21, 2022, 06:16 PM.Comment
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I’m also in the camp of….too low of temps for crispy skin. I’ve found temps of 375* or so are about right for crispy skin. I also use paper towels to dab all the moisture off the skin before cooking or dry brining. -
In the end result wanted my wife’s honest opinion if the chicken tasted smoky from the cherry wood? Her response was the chicken had zero smoke flavor. The skin on (chicken condom) the chicken is a tent blocking smoke from penetrating the meat, smoke can penetrate the cavity (no skin there) but that’s the only
place. Next smoke skin will probably be 100% ripped away and smoke it naked.
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Spatchcocked Chicken on the Asado
Fire Management
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STEbbq
Thanks for the tip, chicken was at 169 degrees internal temperature. I could’ve crisp the chicken but internal temperature would’ve been well above 170 degrees. I think next time smoking a whole chicken, smoke to 165 degree temperature and place in the inside oven at 375 degrees for a few minutes. That might work.
I’m finding it hard to turn out things good on my first attempt. Guess that’s the fun thing about all this, but am green behind the ears when it comes to gilling and smoking. Inside the house it smells NICE and smoky so that was done correctly. I’m thinking about taking the wife out for a milkshake, once we get back home test the true smell of smoke. I really think our sense of smell while smoking, our smell starts to fatigue and we lose the true aroma. I am sure our neighbors sense the smell much different than what am able to smell. Our sense of smell does fatigue and others smell the flavor completely different.
That’s the thing about natural gas, there could be a natural gas leak in a home and the nose fatigues to the smell to the point it can no longer be smelled. I’m sure BBQ smoke works the same way.
Last edited by Ghawtho; October 21, 2022, 07:18 PM.Comment
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I'll be quick, it is kind of late. I stumbled across two full racks of perfectly trimmed spare ribs, St. Louis style yesterday, for $1.99/lb (seriously). I cut, pulled the membrane, rubbed, then chilled and prepped the smoker, with hickory as my smoking wood. The charcoal (more on that later) failed to stay lit. I thought it was me or the ambient temperature (44F at the start). Anyhow, here is right before I drop the lid:
The charcoal kept going out. This was a nightmare and I spent hours babysitting this instead of doing the other things I had planned. After nearly 7 hours of attempted smoking, rarely getting past 220F, I pulled them and moved them to the convection oven at 225F:
All-in-all, it took almost 9 hours for these. I don't want to talk about it, other than to say that the Frontier charcoal is going to the organic waste.
First one that was ready:
The others were ready about 30 minutes later:
I have no plating pics because I didn't eat ribs tonight, but the reviews from the family were good.
The other cooking I did was an experiment. I heard rumor that Chick-fil-a uses pickle juice to brine/marinate their chicken, their 'secret'. I don't eat there and have only had their chicken sandwich once, and was unimpressed. Regardless, I wanted to try using the spicy pickled cauliflower brine from my earlier canning escapades. I brined for about 4 hours, then threw it on the grill:
That's my only pic, sorry. I ate some and spoiled my dinner. It was juicy and flavorful enough, due to the garlic and hot pepper, though I would say it is not that different than any other sort of marinade. I might try it again, if nothing else than to repurpose the brine instead of tossing it. And that's about all I have for today.
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I don’t get to cook today as work and a social event won’t allow me the time. However I needed to prep a couple of upcoming cooks so I’m sharing those briefly.
Parmesan and Garlic Pork Loin put to brine / marinade until Tuesday to be served with roasted new potatoes w/ butter, garlic and onion.
Italian Seasoned Chicken Breasts put to brine / marinade until Monday to be served with an Alfredo pasta and Caesar Salad.
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Panhead John you not cast your spell on me with this one!
I’m a weber kettle guy thru and thru. The only cooker that will even come close to swaying me is the Weber E6 and honestly that may just be too much for my simple old redneck self!
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Thai Crab Fried Rice ข้าวผัดปู (Kao Pad Bpu) from hot-thai-kitchen.com for a quick Saturday lunch. When we have leftover rice, this one is our go-to.
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New York strip steak cut from a Creekstone roast. No plated pic, but it was accompanied by a baked potato, salad, and Detwiler’s cherry pie for dessert.
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Never heard of Chilaquiles until SheilaAnn mentioned them here. Had some leftover pulled pork I had vac sealed and made them for the first time tonight. So fun, and delicious too. We bought corn tortillas and cut them into wedges, then fried them in veg oil for the chips. Amazingly delicious and MUCH better than store bought chips. Thank you, Sheila!
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I did cornel chicken on the 22” Napoleon and it turned out pretty good. This grill is my latest purchase and I like it. It was beautiful sunny day here it was nice sitting outside watching over the cook.
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Cooked up the bones & spinalis from a prime rib roast today. Came out great! Smoked the ribs in the SnS kettle and did the spinalis with sous vide que. Beefy beefiness! Sides were the Jess Pryles roughed-up-and-roasted taters and some steamed broccoli.
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