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THoey1963
06-29-2014, 04:59 PM
Decided at HEB to get some chicken thighs and to cook up one of those Chorizo links I bought yesterday. Smoked the chicken for about 45 minutes at around 375* on the WSM with KBB and Mesquite.

For the fresh Chorizo, I brought a pot of water to a boil, turned it down to a simmer, and put the Chorizo in. After about 20 mins, I turned the burner off and just let it steep. After 30 mins total in the pot, I took it out and put it on the smoker to color it a little and crisp up the skin.

Served with a side Zatarain's Spanish Rice and a drizzle of Habanero Lime Crema over the Chorizo.

Chicken was juicy, skin almost bite through, needed more salt and less smoke. Lesson learned, two chunks of Mesquite is too much.

The Chorizo was just "ok". Tasted kinda bland. Ingredient list looked better than it tasted.

I am happy that I finally got good high temps on my WSM. Peaked out at 403* at one point. Started more coals and left the lid off while the coals were getting ready to really get a good fire going.

https://scontent-a-sjc.xx.fbcdn.net/hphotos-xpa1/t1.0-9/10402677_874918939203039_3500983968767382249_n.jpg


https://scontent-b-sjc.xx.fbcdn.net/hphotos-xap1/t1.0-9/10462663_874918989203034_981164496810604753_n.jpg

Stingerhook
06-29-2014, 05:02 PM
Sir, that just looks delicious.

Hawg Father of Seoul
06-29-2014, 05:10 PM
Looks good. Don't blame the chorizo, go and drink some of that chorizo stock you made. That is where the flavor went.

Just throw them on the grill and cook them. if you "have" to boil them first, then a crowded pan with a little beer is your friend. Even then braise, not boil.

THoey1963
06-29-2014, 05:10 PM
Thanks, it all looked better than it tasted. Usually I end up with chicken that tastes better than it looked. :shock:

pete1972
06-29-2014, 05:14 PM
I like the seasoned chicken quarters that H.e.b sells and usually are cheap.

sliding_billy
06-29-2014, 05:26 PM
Nice looking plate Terry.

THoey1963
06-29-2014, 05:26 PM
I like their season pork "ribeyes". Never tried the chicken as we usually just season it ourselves. Think I was just a little light handed with it today. I guess better less salt than too much. Can always add at the table, but hard to take it away...

cowgirl
06-29-2014, 06:56 PM
Terry it all looks delicious!

Titch
06-29-2014, 07:01 PM
That Chicken looks brilliant, Interesting to me on poaching the Chorizo.
Still looks a nice feed mate

Grimm5577
06-29-2014, 07:26 PM
Looks great, Try beer or broth with onions for the chorizo, or smoke them indirect for about 30-45 at around 300 or less. Mesquite is often an over smokey wood, especially on chicken. But you always need to experiment and learn :) The chicken is making me drool!

THoey1963
06-29-2014, 11:05 PM
Thanks y'all...

I asked how to cook a "fresh sausage" yesterday and someone suggested poaching it. I have always cooked / smoked the precooked. Probably would have been better just slow smoked, but I had the high heat going for the chicken, so that really wasn't an option.