Although it's a drizzly rainy grey day, I'd already put into motion plans for some folks to come and help me sample using the new kamado grill to smoke some chickens that cook while sitting on beer cans. Given how yucky today's weather is, I'm glad you ain't got to mess with the grill much once you get it going!
Late last night, I mixed up a batch of Wild Willy's Number One-derful Rub; then I prepped the two fresh young chickens and covered them inside and out with the Wild Willy rub. They sat overnight in a bag in the fridge and then I brought them to room temperature this afternoon before setting them up on the smoker.
Thanks to Amazon.com, I'd already obtained a couple of beer can mounts for these birds, and they'd been washed and prepped. Instead of a full can of beer, you drink or save a portion of the brew and then add in garlic, onion, cider vinegar, and some spices.
The birds cook at a low temp for around four hours and come off looking like this:
With five folks 'round the table, I needed to have two chickens. Especially since there were good appetites in the mix. The gang had a choice of two sauces (and most of us sampled both): Alabama Great White Sauce and Smoked Onion Barbecue Sauce (from a few days ago).
Sides included baby lima beans and Jeanette Travis's sweet onion corn bake.
"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.
"Sweet Onion Corn Bake," by Jeanette Travis of Fort Worth, TX. Published in Taste of Home, April/May 2003, p. 37-38.
Kamado Meal #4
No comments:
Post a Comment