Smiter Q
07-06-2011, 12:39 AM
This was to be my dinner on July 4th. I got no further than lighting the chimney of coals when I received an email from a woman on CL telling me to come on over to purchase her Weber Performer for $45. I was literally out of the house within minutes and dinner just had to get bumped! I put the Performer back together last night in the living room while watching True Grit and was biting on the bit to get at it this evening!
First, photos of the prize. This color is a Crate and Barrel exclusive. It is close to a lime green.
Darn near MINT condition.
http://i676.photobucket.com/albums/vv129/BWaustinTX/lime2-1.jpg
http://i676.photobucket.com/albums/vv129/BWaustinTX/lime10.jpg
Chicken was spatchcocked and put in a brine for 12 hours. I use a basic salt and brown sugar, & mix in a couple Tbs's of my chicken rub. I also added 2 orange peels microplaned, and a couple Tbs's of the spice sumac. If you never had before, it is quite tangy, citrusy in fact. Not to be confused with North American sumac trees which are quite poisonous. Which are NOT good eats.:tsk: These went on the weber indirect, along with a large sweet onion and 2 taters.
http://i676.photobucket.com/albums/vv129/BWaustinTX/everybodyon100.jpg
I used applewood chips for the smoke and brushed the chicken with a compounded butter including salt, more orange peel, and some of my rub. I never flip my birds:cool:, as I like the look of the skin when it comes off better this way. Last year I did a thread here polling those who flip and those who do not. The results were pretty much 50% on both sides.
http://i676.photobucket.com/albums/vv129/BWaustinTX/movingalong100.jpg
Little bit more than 90 minutes and we had ourselves a meal! Also had corn, but no photo, as it was eating time! I love smoking/grilling brined chickens. It is hard for me to cook chicken anymore without a brine. The flavors just do not compare.. NOR does the juiciness of a brined bird. When you cut or pierce the skin, the juices just flow. PRICE is right too.
http://i676.photobucket.com/albums/vv129/BWaustinTX/CamerDec2010download041.jpg
Thanks for taking a look and a read!
And keep hitting the CL ads. You just NEVER can tell what TREASURES will be posted!:thumb::thumb::thumb::thumb::thumb:
.
First, photos of the prize. This color is a Crate and Barrel exclusive. It is close to a lime green.
Darn near MINT condition.
http://i676.photobucket.com/albums/vv129/BWaustinTX/lime2-1.jpg
http://i676.photobucket.com/albums/vv129/BWaustinTX/lime10.jpg
Chicken was spatchcocked and put in a brine for 12 hours. I use a basic salt and brown sugar, & mix in a couple Tbs's of my chicken rub. I also added 2 orange peels microplaned, and a couple Tbs's of the spice sumac. If you never had before, it is quite tangy, citrusy in fact. Not to be confused with North American sumac trees which are quite poisonous. Which are NOT good eats.:tsk: These went on the weber indirect, along with a large sweet onion and 2 taters.
http://i676.photobucket.com/albums/vv129/BWaustinTX/everybodyon100.jpg
I used applewood chips for the smoke and brushed the chicken with a compounded butter including salt, more orange peel, and some of my rub. I never flip my birds:cool:, as I like the look of the skin when it comes off better this way. Last year I did a thread here polling those who flip and those who do not. The results were pretty much 50% on both sides.
http://i676.photobucket.com/albums/vv129/BWaustinTX/movingalong100.jpg
Little bit more than 90 minutes and we had ourselves a meal! Also had corn, but no photo, as it was eating time! I love smoking/grilling brined chickens. It is hard for me to cook chicken anymore without a brine. The flavors just do not compare.. NOR does the juiciness of a brined bird. When you cut or pierce the skin, the juices just flow. PRICE is right too.
http://i676.photobucket.com/albums/vv129/BWaustinTX/CamerDec2010download041.jpg
Thanks for taking a look and a read!
And keep hitting the CL ads. You just NEVER can tell what TREASURES will be posted!:thumb::thumb::thumb::thumb::thumb:
.