Got home on the later side last night and was famished.
Sliced up some skinless/boneless chicken thighs into strips, dredged them in my favorite peanut sauce and skewered them for a quick cook. I prefer boneless/skinless thighs over the tenders or breast because it’s juicier and cheaper 9 times out of 10.
Note the dual prong skewers. I’m not a fan of single prong skewers because your meat or vegetables spin around when you try to flip the skewer. These raft skewers are way easier to handle and keep your food from flopping around and are only $7.32 on Amazon for a set of 4. Link to purchase here
I love this peanut sauce. You can order it online-
House Of Tsang Bangkok Peanut Sauce
Took the chicken out of the package, quick rinse and pat dry with paper towels followed by a spritz of olive oil and dusting of McCormick Montreal Chicken Seasoning.
The reservoir at the bottom of the stand holds about a half a can of beer.
Some foil underneath to catch drippings. A full chimney of lit charcoal in Weber charcoal baskets split on opposite sides of the charcoal grate with the foil liner in between. Chicken standing up in the middle between the baskets.
Vents wide open. Totate chicken 90 degrees after 30 minutes. It’s done when the chicken reaches an internal temp of 145 degrees in the thick part of the breast.
Mix sour cream, parmesan cheese, basil paste, feta and sun dried tomatos for the stuffing.
Roll 1/4 inch thick EVOO coated chicken breast (pound flat between two pieces of wax paper) around the stuffing, secure with toothpicks then coat with Italian bread crumbs.
I used a deflector plate. Under which I put a half a Weber chimney of lit coals on the opposite side of the grill where the chicken would go. Vents all wide open.
Cook for 25 minutes until chicken is golden brown.
This is how I set up my charcoal Weber Go-Anywhere for high heat indirect cooking. Here we cook a full package of chicken wings offset the coals using tin foil and a foil tray to catch the drippings.
Link for the foil trays that fit perfectly inside the Go Anywhere at this link
So when I picked up the Green DT Code OTP a couple of weeks ago the seller had a SJG that was dusty and sitting off in the corner of his garage. I made an offer and picked that up too. Finally got around to cleaning it up and decided to try a cook I’d normally do on a 22. Wanted to see how many chicken wings and ABTs I could get on a 13 inch SJ Grate. As it turns out, using a brick to separate the coals from the cooking area I got 5 wings and 4 ABTs.
Chicken wings throw a lot of fat which can make a mess of your kettle bowl. I’ve started to line the bowl with aluminum foil, being sure not to cover the vents to make for an easy clean up. I also wanted to get as many lit coals as I could into the Smokey Joe but wanted them banked to one side because we want a lot of high indirect heat. If we place the chicken wings over the coals we’ll end up with burn skin (not good).
In this picture you can see how the brick keeps the coals on the left side of the kettle. we will be placing the ABTs and Wings on the opposite side of the coals.
The wings were done internally but I put them directly over the coals for a couple minutes to crisp up the skin.
Done. Plated on my finest china.
The Smokey Joe Gold is for sale for $20 if anyone wants it. I already have a Smokey Joe. They sell for $40 and this one is in great shape as you can see.
It’s hard to put into words how good Kate’s chicken pot pie is, especially after giving it the smoke for an hour and a half.
Set Up A Full chimney of blazing coals in the charcoal baskets in the center of the Performer with a handful of cherry wood chips. Opened teh vents wide and let ‘er rip for about 35 minutes.
Wings dusted with Paul Prudhome Blackened rub.