Last minute cook...

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.

Thanks, it all looked better than it tasted. Usually I end up with chicken that tastes better than it looked. :shock:

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...

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.