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And yeah briquettes/lump alone won’t give you a smoke ring but they help produce the gases that do give you the ring. By far the biggest contributor to your ring is your chips/chunks that generate your smoke.
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Once you have your fire set up like that, I put a a chunk of apple wood directly onto the coals for some smoke and then place the chicken on the opposite side of the grill from the coals like you see in the picture. Doing this allows the chicken to cook using the indirect convection heat. That chicken was 6 lbs. and it took exactly 2 hours to cook using this method.
This style of cooking takes some getting used to but once you have it down, you can make basically any kind of barbecue you want. I made those two racks of ribs I posted earlier using this exact same method. I adjust the amount of coals I use based on my desired cooking temp. Obviously chicken needs to be cooked at a much higher temp than ribs so I used a chimney and a half of coals for the chicken but only half a chimney for the ribs.
https://amazingribs.com/beer-can-chicken
This article is about better ways to cook chicken. It's kind of long but contains a lot of discussion about how and why you should consider something other than the beer can for making fabulous chicken.
Also, that site in general has a TON of incredible grilling suggestions, from history and techniques to technical discussions and recipes. Anybody who wants to up their 'cue game would do well to sit down for a couple hours and read through this site.
Pit Row
Breakfast sandwich.
Here’s some random dishes I’ve made in the restaurant, not at home. *food by me but most pics taken professionally.
Egg Bendict, Pimenton/Idiazbal Biscuit, Spinach, Hollandaise, Serrano
Salmon, Salsa Verde, Shitakes, Frisée
Octo, Cannelini beans, Bean purée, Chorizo, Creme frainche
Smoked Duck legs with Salmarejo and Blue cheese sauce
Trout, Chantrelle mushrooms, picked turnips, peas shallots, garlic, piquillo emulsion sauce
Chicken and Churros with maple honey glaze, spicy pickled peppers and orange segment
Now enjoying the best bacon egg and cheese sammich ever as I try to save the pool.
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