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Mesquite Grilled Chicken (with Q-view)

post #1 of 15
Thread Starter 

I love my smokers and use them regularly. But today I had a hankering for some grilled chicken. I also wanted to try out the Mesquite lump from Sam's Club. So I'm using my Performer for the first time since I got it last fall. I really like having the work surface that I can roll around and position nest to my smoker and I usually stoire my chimney in the kettle itself. But today I cleared out the storage, fired up some lump and used them in indirect method:

DSC_3653-PP.JPG

 

I seasoned with sage, rosemary, Hungarian paprika, rosemary and fresh mashed garlic mixed into some cooking oil. (I'm not sure whether that's a dry rub or marinade. But it includes no water.)

 

I wish it were done already!

post #2 of 15

Looking good sofar!!!

post #3 of 15

Looks great Walter, whats the plan for the grilled bread?

post #4 of 15

Looking Good...

post #5 of 15

Nice birds..........

post #6 of 15

Looks great!

post #7 of 15
Thread Starter 
Quote:
Originally Posted by smokinstevo27 View Post

Looks great Walter, whats the plan for the grilled bread?


I mashed some garlic into some butter and spread that on the bread before grilling it over the coals. They were rolls left over from pulled pork I served yesterday and they made pretty good garlic bread. Not pictured were 6 spears of asparagus that I smeared with oil and ... wait for it ... crushed garlic before grilling them over the coals. You've probably guessed by now that I like to cook with garlic.

 

The chicken came out great. I wondered how much flavor the Mesquite would contribute as it is one of the stronger flavored smoking woods. But in the form of lump it was pretty subtle.

 

Thanks for all of the positive comments!

 

PS: dessert is going to be whole wheat Amish Friendship Bread with walnuts but no garlic!

 

post #8 of 15

Awesome!!

 

Craig

post #9 of 15

Some good looking chow ya got thereicon14.gif

 

post #10 of 15


I've got garilc running through my veins too my man, I have no vampire worries! I'm diggin the sound of this meal.
 

Quote:
Originally Posted by WalterWhite View Post




I mashed some garlic into some butter and spread that on the bread before grilling it over the coals. They were rolls left over from pulled pork I served yesterday and they made pretty good garlic bread. Not pictured were 6 spears of asparagus that I smeared with oil and ... wait for it ... crushed garlic before grilling them over the coals. You've probably guessed by now that I like to cook with garlic.

 

The chicken came out great. I wondered how much flavor the Mesquite would contribute as it is one of the stronger flavored smoking woods. But in the form of lump it was pretty subtle.

 

Thanks for all of the positive comments!

 

PS: dessert is going to be whole wheat Amish Friendship Bread with walnuts but no garlic!

 



 

post #11 of 15

Wheres the plate? popcorn.gif

post #12 of 15
Thread Starter 
Quote:
Originally Posted by smokinstevo27 View Post

Wheres the plate? popcorn.gif

Huh?
 

 

post #13 of 15


I was just seeing if you had a pic of the final product.
 

Quote:
Originally Posted by WalterWhite View Post



Huh?
 

 



 

post #14 of 15
Thread Starter 
Quote:
Originally Posted by smokinstevo27 View Post


I was just seeing if you had a pic of the final product.
 



 


I see. No. We were hungry by then. ;)

 

 

 

post #15 of 15

aye aye cap'n, that happens to me quite often. 102.gif

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