Greetings From Indy

Discussion in 'Roll Call' started by maplemadness, Sep 2, 2014.

  1. maplemadness

    maplemadness Newbie

    Greetings All -

    Neophyte here...

    Just received a MES30, learning how to use it.

    I grew up with an uncle who smoked lots of foods, and I used to be a pastry chef. Cooking is a blast, and this is just a new adventure for me to learn.  I am excited to see what craziness this will turn into (you should see me during canning season).  We also camp nearly every weekend, and I bring my large collection of Cast Iron to cook over the fire/coals.   

    I know there is a ton of information shared here, and I am thanking everyone in advance.

    First run, split chicken breasts w skin/bone (already brined, and setting out to rest) in the MES30 for dinner tonight. And yes, I have read about the skin issue and learned how to overcome it (the grill will be ready for the final touch).

    Next run - top round (it has been in the freezer for a while), already has EVOO & SPOG, hope to fire that up tomorrow.   Yeah, I am expecting it to be tough, but it is often that way in the Dutch ovens over the fire/coals.

    As my 15 year old son says (6'2, 245#, lean machine - plays HS rugby)... It is good to be fat, there is too much good food in life to be skinny and not enjoy it.

    Have a Super Day, and may your wood always smoke!
  2. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    Welcome to the board! Chicken is a great way to start and learn your rig's quirks.
  3. Good morning and a big hello from East Texas. Welcome to the forum, lots of information and great people.

    Gary S
  4. maplemadness

    maplemadness Newbie

    Blue, Gary -

    Thanks for the warm and smoky welcome.

  5. maplemadness

    maplemadness Newbie

    ok, chicken is done. Came out pretty good.

    Brine overnight, let it air dry this morning.

    Did not season it with anything else, as I wanted to have a baseline to know how much smoke flavor was infused, so I can learn a good seasoning balance.

    In the Smoker (MES30) @ 215 degrees, hickory chips. 1.5 hours it was at 150 internal, took it out and grilled to finish. Skin crisped but kinda "burned."  I think next time pull it at internal 160-165 before grill to crisp up.

    Middle Son (it is good to be fat, because food is so good), said please make this again, maybe a bit more salt/pepper.

    We are off to a great start. 

    Thanks to everyone who posts here, as the information gave me a great start!


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