The tree in the front of the house is dead. The bark is peeling/falling off and the limbs have nothing on them. Hopefully it wont fall on any cars or something like that. Hey there all its been a while. A bunch of things have happened so I couldn’t keep this updated like I wanted to. If ya want to know what happened read my Live Journal I think I posted about it at length in April.
I scribbled some stuff down that I wanted to post here its in my note book. The small loose leaf kind that you actually have to use a writing instrument like a pen or pencil. Remember those? I’ll post that next time around.
I fired up the Weber Kettle Grill Monday to grill,cook, bbq some chicken. About 14lbs or so. I had 10lbs of chicken leg quarters and 4lbs of chicken thighs. First I did a quick brine in the sink. While the chicken was brining I gathered my ingredients for a dry rub. Are yall ready for the list?
I remember using a recipe for a dry rub from Cooks Illustrated BBQ book that I Purchased last year. Didn’t feel like digging that out from one of the boxes so I improvised with what I had on hand. Brown sugar,granulated garlic,cayenne pepper,black pepper,onion powder,paprika,chili powder,poultry seasoning and some salt. Mixed all of that together in a bowl. I eyeballed quantities and tasted it after it was all mixed together and added what I thought it needed.
I then rinsed and patted dry the chicken and put the pieces in zip lock bags. After the chicken parts were placed in the bags I grabbed a spoon and placed an equal amount of the dry rub mixter in ach bag til there was no more in the bowl. Sealed the bags and gave em a good shake and rub then put em all back in the refrigerator. Looked at the time and realized that it was still before noon. Was working against the clock (what else is new) because there was a red flag warning for the afternoon and I wanted to get the food cooked before the conditions got really bad.
Grabbed the charcoal starter chimney thingees,some newspaper,matches charcoal, hickory wood chunks and headed outside to the grill. Once the charcoal was ready I pushed it all to one side for some indirect style of grillin. Yeah I could’ve done the direct method, but cmon now I really didn’t feel like hovering over the grill turning the chicken every few minutes. Plus the backyard seriously lacks shade except for the stairs from the back door.
Did the chicken in batches. I first put the pieces directly over the coals to just get a wee bit of the char going (hmm in hindsight I think I’ll refrain from doing that next time around) and then I moved them over to the spot where there was no charcoal and put the lid on the grill and let em cook. Made sure that I had the digital thermometer so I could check the temperature before pulling the chicken off. When I put the thighs on I added some chunks of hickory,then put the lid on. (note to self..less is more) wow talk about smoke and I didn’t even soak em.
The niece wanted some barbecue sauce on some of the cicken. So I assembed a little pan out of heavy duty aluminum foil. Sprayed some cooking spray in there added some of the bulls eye chipoltle bbq sauce and set it aside. Once the last batch of thighs of were almost done I transfered em to the pan with the sauce, squirted some more on top of the thighs and let them finish off that way.
So how did all of that chicken turn out you may ask? Very good Jim, thats what pops said and the niece and nephew along with sista and mom offered their comments also. Plus the niece and sista threw together some pasta salad. Next time maybe I’ll roast some vegetables, and if the budget allows it maybe some beef ribs.
Yeah nothing random this time around. Maybe next week.
