2-zone "Pollo Sabroso" bone-in, skin-on thighs on the gas grill. Marinated for a few hours, then on indirect at a little under 300F/150C until IT got to about 145F/63C. Then cranked it up to max and seared to get it to the target ~165F/75C. Super tender and juicy, but once again, I did not get quite as much crisp on the skin as I wanted. Resolved: next experiment is doing this on the kettle so that I can sear over coals, several hundred degrees hotter than I can get on the GrillGrates. This was a great meal, but I want that brass ring...
Marinade is 1 tbsp each of red wine vinegar and (low sodium) soy sauce, into which is blended garlic powder, sazon, adobo powder, and oregano. My lovely bride mixes up her own sazon, but it's typically on the shelf in US groceries in the Latin section of the international aisle. One packet of sazon if store bought; about the same amount of adobo or maybe a bit more. About half that amount of garlic powder and oregano.v Marinated in a ziplock bag for several hours in the fridge before cooking.
2-zone on the gas grill, indirect:
Seared with the GrillGrates reaching about 650F/345C.
Service! McCain beer-battered frozen fries (they are GOOD y'all) and asparagus as sides.
(Sorry I couldn't get the fork in focus)
I cook breasts in my Kettle using a Vortex and let it run as hot as it will go, ( ~ 450° grate level), and get crisp skin unless I forget to loosen the skin from the meat. I pull at 158°.
Do you marinate those bone-in skin-on breast pieces that you run kettle/vortex, RonB ? Just curious.
Richard Chrz , I like the idea of doing a skin sear initially and at the 30 minute mark(s) , and again at the end. I'm going to try that. I agree with taking thighs up to 185/190°.
DaveD , thanks for your marinade recipe. I'll whip some up with my next batch of bird pieces. Looking forward to giving it a taste. I may even make my own sazon, inspired by your better half.
Been wanting to make some cheesesteaks for a little while now.
Took the ends from a full rib roast that I cut into steaks. Threw the end pieces on the slicer. With Cooper sharp American cheese, fried onions, and spinach.
Love the pics of the Scrabble game...SWMBO and I used to play Cribbage- she got busy w/work and I miss those times ...all is well -"zoo" on tipple play is the best
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
Santa Maria style tri tip and beans. Normally a pinquito bean is used for this pot of beans, but….didn’t have any so went with Rancho Gordo Pinto beans as the companion to these great tri tips that were rubbed with SPOGOS. Really nice meal, tri tip was great with the kiss of oak smoke. One of my favorite cuts of beef on the 22!
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ", Raichlen’s “Brisket Chronicles”
Current MCBS - Momofuku
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Hey Eric, I can't quite tell from the second pic, but did you sort of lift up the teeny end of the trip tip onto the basket the shrimp were in? Good idea to not overcook that small bit, which I invariably do on TTs... Or am I just being fooled by the perspective?
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Genesis E335 Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Anova SV Stick, BBQ Guru Controller and Fan
So, the Spring Cook Continues....
~ 60 degrees and rainy today...yesterday was great weather for smoking. Today I ran the Flat Top, under the pavilion, and did Chicken Teriyaki!
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