Even though Chicken on a Throne was on the menu about ten meals ago, the beautiful weather of the Thanksgiving weekend was a great enticement to put the kamado grill to work again. I had picked up a couple of chickens at Costco and was looking forward to another round of "beer butt chicken."
If Meal No. 1418 was a relative breeze (after a nearly 18-month hiatus from the kamado!), such was not the case last Sunday.
Smoking meats on this grill leads to an incredible result, but you have to have patience and mental fortitude for a finicky and touch-and-go process sometimes. For instance, it took about three-and-a-half hours to get the smoker temperature exactly right, including a snuff-out and restart of the coals. Then, it petered out again after just under three hours, and I finished the chickens on the gas grill with foil-wrapped applewood chips to keep the smoking going.
Ah, but the outcome! Delicious, moist, flavorful, melt-in-your-mouth...
Kamado Meal #31
"Chicken on a Throne" (p. 171-173) and "Alabama Great White Sauce" (p. 362). In Smoke & Spice, by Cheryl and Bill Jamison. Boston: The Harvard Common Press, 2003.
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