Sunday Slow Chicken

Couldn’t pass up <$0.99 thighs and drummies on the second 50 degree day of 2019. I tried something different with half of the drums by lollipoping them, the others were left alone so as to not freak out the kiddos too much (easy on the spice with those too for the kids). I trimmed up the thighs just a little but was impatient with a concurrent Irish red ale brew session going on. Brined with cedar, rosemary red pepper flake, and Uncle Pete’s ghost pepper Himalayan salt, slathered in evoo, rubbed with Oakridge’s Secret Weapon, sprinkled with some more ghost pepper salt, indirect on the Weber at 325 with some apple wood pellets in the tube and a hunk on the fire for good smoke measure. Mixed up some Batch #218 Pain Is Good and Sweet Baby Rays and let that caramelize for the last half hour of the cook. The verdict was too hot for the kids, tolerable for my wife, and the heat kept me coming back though I can’t wait to see how the flavor matures and mellows out a day later.








Sent from my iPad using Tapatalk

smokemaster1 said:

Great looking chicken. But what is that contraption on the left with the cooler?

Click to expand...

Grainfather electric brewing system.


Sent from my iPhone using Tapatalk

ModelMaker said:

Not even going to ask...

Ed

Click to expand...

Brewed a five gallon batch of Irish red ale that should be ready to drink in a month or so.


Sent from my iPhone using Tapatalk

Luci C said:

What is Batch #218 Pain Is Good?

Click to expand...

It’s a Louisiana style hot sauce.


Sent from my iPhone using Tapatalk

Smokie185 said:

Cool! I have never seen one of those. I might have to check into that.

Click to expand...

I found it on Craigslist as I couldn’t justify the cost new. I see a few pop on the used market each year.


Sent from my iPhone using Tapatalk