Boneless skinless chicken thighs on the Copper Weber.
12 pieces, all trimmed of any residual fat pieces & goop. Half dry brined in HRR, Half dry brined in Southern Flavor for about 6 hours.
5*F / -15*C air temp, 20+mph wind gusts. Facebiting cold. I really don't blame The Burn for not wanting to cook outside in this. But since the grill is right there out my sliding door I had to.
2/3 chimney Kford blue got me 300 on the indirect side using 2 bricks w/ vents half open top & bottom.
(This is a week old pic showing my indirect setup with bricks)
I let the temp get down to the 250-260 range before adding the chicken. Added one slim shim-sized piece of pecan, and one 6" long apple limb piece. You can see my spares on hand in the top pic on the rail.
No pictures of the food on the grill (can you blame me, really?) I rolled the bl/sl thighs into rolled loafs and 3 of them had a temp probe in the middle. Anyone who's worked with bl/sl thighs knows they are flat filets of chicken. You're almost guaranteed to have a dry patty if you lay them flat. When rolled they are juicy and delicious and can be taken to 165 like breast pieces.
Total cook time, 1:45 due to obvious temp control issues in the cold and wind. Had to add another 20 or so lit briquets the last half hour. Took the thighs to an average of 170. I didn't need to go higher since they are boneless and most of the excess fat was trimmed away by me.
DW made homemade truffle oil risotto (with Arborio rice) and Brussels sprouts sauteed in garlic them steamed lid-on with a little cheddar and cream added until creamy. She said there was a little bacon involved too but the taste was more cheesy garlic than bacon.
It was a restaurant-quality meal for sure.
Topped off with a glass (or 3) of what is becoming my all time favorite red wine, Cline Ancient Vines Zinfandel (bold, spicy, peppery, has a leg to stand on put it that way.)
12 pieces, all trimmed of any residual fat pieces & goop. Half dry brined in HRR, Half dry brined in Southern Flavor for about 6 hours.
5*F / -15*C air temp, 20+mph wind gusts. Facebiting cold. I really don't blame The Burn for not wanting to cook outside in this. But since the grill is right there out my sliding door I had to.
2/3 chimney Kford blue got me 300 on the indirect side using 2 bricks w/ vents half open top & bottom.
(This is a week old pic showing my indirect setup with bricks)
I let the temp get down to the 250-260 range before adding the chicken. Added one slim shim-sized piece of pecan, and one 6" long apple limb piece. You can see my spares on hand in the top pic on the rail.
No pictures of the food on the grill (can you blame me, really?) I rolled the bl/sl thighs into rolled loafs and 3 of them had a temp probe in the middle. Anyone who's worked with bl/sl thighs knows they are flat filets of chicken. You're almost guaranteed to have a dry patty if you lay them flat. When rolled they are juicy and delicious and can be taken to 165 like breast pieces.
Total cook time, 1:45 due to obvious temp control issues in the cold and wind. Had to add another 20 or so lit briquets the last half hour. Took the thighs to an average of 170. I didn't need to go higher since they are boneless and most of the excess fat was trimmed away by me.
DW made homemade truffle oil risotto (with Arborio rice) and Brussels sprouts sauteed in garlic them steamed lid-on with a little cheddar and cream added until creamy. She said there was a little bacon involved too but the taste was more cheesy garlic than bacon.
It was a restaurant-quality meal for sure.
Topped off with a glass (or 3) of what is becoming my all time favorite red wine, Cline Ancient Vines Zinfandel (bold, spicy, peppery, has a leg to stand on put it that way.)
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