Drummies on the Green EI Code @WeberGrills SS Performer for our lobstermen @CaptJoeLobster #GloucesterMA

20160711_110235-01.jpegDusted with some Lowry’s Chipolte Cinnamon Rub and then cooked indirect high heat on the Weber SS performer for about 40 minutes, coating with Sweet Baby ray’s BBQ Sauce ten minutes before pulling them off. They didn’t suck.
20160711_095334-01.jpeg

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.

20160527_114354_hdr-01.jpeg

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.

20160527_122228_hdr-01.jpeg20160527_122234_hdr-01.jpeg20160527_122638_hdr-01.jpeg

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.

20160527_122938_hdr-01.jpeg

The results-

20160527_123030_hdr-01.jpeg20160527_123037_hdr-01.jpeg

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!

20160527_142147_hdr-01.jpeg

 

Chicken wings on the @WeberGrills kettle @CaptJoeLobster

27005450901_7afdca92f3_c

Using 80% full Weber Rapidfire chimney of KBB in the charcoal baskets situated in the middle of the kettle.  Placed the wings around the edges for indirect high heat cooking.  Vents wide open with a chunk of hickory over the coals.

We will check em in 30 minutes.

Here’s they are in all their crispy on the outside-juicy on the inside goodness!

20160517_114358_HDR-0120160517_114405_HDR-01

 

 

Wings Using Charcoal Baskets & STOK CI Grates On The Performer For The Celtics

Always a winner. They come out crispy like they were fried by cooking them indirect.

Fire up your charcoal in the charcoal baskets which concentrates the heat and flame in the center of the grill then place the lightly coated in peanut oil and rubbed wings along the perimeter for indirect high heat grilling.

20160422_193738_hdr-01.jpeg20160422_201518_hdr-01.jpeg20160422_201527_hdr-01.jpeg

The 2009 @WeberGrills Performer Clean Up and First Cook #BBQ

First to scrape ‘er down with the razor blade
Before-wp-1459014319500.jpg

wp-1459456288153.jpgwp-1459456316077.jpg

wp-1459456267959.jpg

She was in pretty decent shape to begin with but the blacks were faded, there was cobwebs and the bowl, lid and ash pan were all encrusted in crud.

After a good scrape with the razor and scrub with the extra fine steel wool-

wp-1459456325701.jpgwp-1459456350165.jpgwp-1459458870935.jpg

Next to clean all the black trim including legs, wire grate shelf on the bottom and charcoal basket and then apply Back To Black to restore the original deep black luster.

wp-1459456344394.jpg

wp-1459460415386.jpgwp-1459456358938.jpgwp-1459456371648.jpg

All the aluminum was scrubbed with the extra fine steel wool as well.  I didn’t spend any time on the thermostatic table as it will be replaced with a newer metal style Performer table when it arrives.

Fired up the gas assist to light a chimney of charcoal. It was nice to not have to use paper or lighter cubes to get the chimney going.  Just placed it on top of the gas assist tube filled up the chimney and let it light the coals. After about three minutes the gas assist was turned off and the chimney dud the rest of the work.  Dumped the chimney into the Weber charcoal baskets and put them in the center.

wp-1459458875803.jpgwp-1459460418911.jpg

The grates that came with the Performer were already in decent shape but I gave them a quick scrub and oiled them down with Peanut oil before placing the rubbed chicken tenderloins offset the coal baskets around the perimeter of the bowl. Placed a small chunk of mesquite in the center for smoke.

When they hit 165 internal they got pulled off to eat.

wp-1459460422327.jpg

Waiting for the new style metal table to be delivered tomorrow and handle from Brian😀

 

New Rub Review: Lawry’s Chipotle Cinnamon Rub On Chicken Thighs

20151103_093448-01

After my success with the chicken drumsticks yesterday and talking to one of my lobstermen, Mark Ring suggested chicken thighs on the BBQ. I asked my good buddy Eric Lorden to look for a new rub at the Restaurant Depot and he came back with Lowrey’s Chipotle Cinnamon Rub $20 for a huge 27 oz. container on Amazon.
Here are the ingredients from the package-
Ingredients Salt, sugar, brown sugar, spices (including chipotle chili pepper and cinnamon), paprika, onion, garlic, and vinegar.
I was looking for a rub that would be a little different than the straight spicy hot Paul Prudhomme’s Blackened Magic Rub that I’ve been using on just about everything. With the second two ingredients being sugar and brown sugar this figures to be the sweet one to provide a little change-up.

One whiff once you take off the cap gives a big hint of the sweet/savory goodness that was bottled up.
20151103_101429_HDR-01
An hour in with grill temps between 325-350 degrees.
image

The rub is great if you’re looking for a little more sweet and a little less kick-you-in-the-nuts hot.

Finito!
It was a 4.5 lb package and only cost $6 for about ten chicken thighs. Outstanding value and delish!
image

#Bacon Wrapped Pork Medallions Grilled On The @STOKGrills Charcoal Drum With Apricot Cinnamon Cayenne Pepper Glaze Recipe

20150921_181744_HDR-01_thumb.jpg

Easy To Make Killer Results

2015-09-21 16.57.15

  • 1.5 Pork Tenderloin
  • Bacon
  • Ground Cayenne Pepper
  • Cinnamon
  • Apricot Preserves
  • Crushed Black Pepper
  • Atlantic Saltworks Sea Salt

To check out how it’s done check out all the pictures by clicking the link below-
Continue reading “#Bacon Wrapped Pork Medallions Grilled On The @STOKGrills Charcoal Drum With Apricot Cinnamon Cayenne Pepper Glaze Recipe”