Chicken Thigh Experiment and Sauce Review: @sbrbbq Sweet Chili Wing Sauce

I set up the @WeberGrills kettle with the two charcoal baskets placed directly in the center of the bowl and loaded it up with 2/3 a chimney of red hot charcoal.

For the preparation of the chicken thighs I patted them down with a paper towel to remove any moisture or water (this helps to crisp the skin) . Then lightly brushed them with evoo.

After coating with the evoo six of the thighs got  Paul Prudhomme dry rub and four got a sprinkling of coarse salt.

The exercise was to figure out how to get the best juicy inside/crispy skin chicken.

The chicken was arranged in the outside perimeter of the bowl indirect of the charcoal baskets which were placed in the middle.  One chunk of mesquite wood was placed in the center over the coals for smoke.  Top and bottom vents left wide open throughout the cook.


I used the Maverick 732 to monitor internal temps and once they hit 165 degrees I mopped 4 of the Prudhomme rubbed thighs and 4 of the salt rubbed with Sweet Baby Rays Sweet Chili Wing Sauce and Glaze. Two of the Prudhomme rubbed thighs were left unmpopped throughout the cook.


After mopping the wings, the cover was placed back on and left on for about five minutes to set the glaze.  Internal temp 175 and pull the chicken off.


The results-


So the findings on the Sweet Baby Rays are a ten out of ten.  The flavors are perfect.  So damn good.

As for the results with mopping during the cook-

They were very very good but the ones that were left unmopped were  more crispy skinned when eating.

So for the future I will prepare them this way:

Pat dry>light coat of EVOO>rub with Prudhomme Rub>cook indirectly with charcoal placed in center charcoal baskets and chicken outside perimeter>pull the chicken at 175 degrees internal temp>serve with sauce on the side.

Oh, and by the way it’s lobsterman “Johnny Action” Approved!




Grilling Calamari (Squid) on a Weber Kettle With Two Different Marinades

The calamari grilled with the butter/evoo/minced garlic/salt/pepper marinade was very good.  The calamari grilled with the soy/ginger/sesame/red pepper flakes was absolutely ridiculous and I’m not sure I’ll ever be able to enjoy calamari any other way after this.  It was OUTSTANDING!!!!

Key is to get the grill red hot and then get a little char on the calamari basting them once or twice quickly over high heat while they are on the pit.  A little flare up is not a bad thing as the char will give it great flavor.  Note: “char” not burnt.



Thinly Sliced #Pork Loin Sandwiches Made On The @WeberGrills Kettle


Rubbed The Pork Loin with Paul Prudhomme blackened seasoning and coarse black pepper.  Set up the kettle using the snake method with briquettes, apple chunks and cherry chips.


When she hit 130 internal I basted her with some Sweet Baby Rays BBQ sauce.


145 internal and she got pulled off and rested for 10 minutes before thinly slicing it for sandwiches.


Topped with cole slaw and Franks hot sauce.  So tender, juicy and flavorful!


#Beef #Ribs Hit The @WeberGrills Kettle At 6:04AM @CaptJoeLobster


Picked out some nice meaty Beef back Ribs At Stop and Shop East Gloucester


Changed Up the rub from my usual Beef Rub of just Salt and Pepper.  Went with Paul Prudhomme Blackened Magic, Some Turbinado Sugar, Steakhouse Seasoning (It’s just like Montreal Steak Seasoning) Atlantic Saltworks Salt and some Black Pepper.


Set up the Kettle using the snake method with Kingsford briquettes, Mesquite chunks and cherry wood chips.


3.5 hours she ran between 250-300 and I didn’t adjust the vents once.


First cook on the Brick Red @WeberGrills Performer Flank #Steak


Sold the first Performer I’d ever purchased yesterday on CraigsList and fired up The Red Brick one for the first time.

It was a pretty simple cook: Flank Steak.
The Lovely Kate marinated the Flank Steak at noon time and it went on at 7:15PM
It tasted great but I probably wouldn’t have purchased it.
“Flank steak” is hot in the culinary world right now so markets price them fairly high considering the tough cut that it is.  My line of thinking is that if you can get good Ribeyes on sale for $5.99 why in the world would you pay the same thing for a lesser cut of meat?   When I go to the meat department I generally go with an open mind and look for value and then plan my cook around whats on sale.  A lot of people get a certain recipe in their head ahead of time and no matter what the cost is, they are going to buy the protein that that recipe calls for no matter what it costs per lb.  It’s the same as someone having the option to buy Rib Roast for the same price as brisket and opting for brisket.  I’ll never understand that.
In any case it turned out delicious.  She made a citrus/ avocado/cilantro/red onion topping  that was out of this world and I really enjoyed it.  She’s an amazing cook.

Set up the charcoal baskets on one side of the pit and got the coals going pretty good before I placed the Flank directly over the baskets with a chunk of mesquite for smoke.


Flipped them over and brought them to 135 internal before pulling them off, tenting them under foil for 10 minutes and then cutting across the grain.


Here it is before I scooped on the avocado mixture that Kate made-