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Thighs and drums on a gasser over pecan.

post #1 of 12
Thread Starter 
We're down in Saint Simons Island, GA, having delivered my in-laws down for their 3 month winter break. Opted not to bring the mini as I figured I wouldn't have a chance to do any smoking. They do have an old Char Broil gasser, so I figured I'd give it a whirl.
Got some chicken thighs and drums, and just rubbed them with Zatarains creole seasoning and ground rhyme. Fired one burner with a foil pack of 3 chunks of pecan and put the chicken on the other side.
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Didn't have my maverick with me so it was pretty much guesswork, but chicken is pretty forgiving. Had a digital probe thermo that was fairly suspect, so I just did it the old fashioned way. Let it smoke for a couple hours then seared it to crisp the skin.
Had a couple nice helpers.
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And used Disco's method of internal basting with red wine.
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The view wasn't too bad either.
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When all was said and done it wasn't bad at all. I took it to a bit higher of a temp than I normally would as my in-laws are of a certain age and prefer their chicken very well done.
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post #2 of 12
Hell ya, looks great. Way to cook with whats avaible to ya.

Looks like a nice area.
post #3 of 12
Thread Starter 
Thanks CF! It is a wonderful area. We're about 200 yards from the ocean. Supposed to get really cold tonight, but it's been in the 70's and 80's all week.
post #4 of 12
Thread Starter 
Brrrrr! 26f here this morning. I thought we were in the SOUTH!!
post #5 of 12

I will take 26 right now.

 

I have 3.

post #6 of 12

Looks Tasty MD! One of my last boat deliveries we did over there the weather was like that. Brrrrr! We've been having unseasonable highs this week, almost 60°. Should be 30°!

post #7 of 12

St. Simon Island is a beautiful place.  Oh the chicken looks great too.

post #8 of 12
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

Looks Tasty MD! One of my last boat deliveries we did over there the weather was like that. Brrrrr! We've been having unseasonable highs this week, almost 60°. Should be 30°!
Thanks Case!
It's always iffy here. We've seen it in the 90's as well as the 20's in January.
Quote:
Originally Posted by Bear55 View Post

St. Simon Island is a beautiful place.  Oh the chicken looks great too.
Thanks Bear55!
Like I said, the chix was a little more cooked than I would've liked ( the temp was probably around 183 or so as that thermo seems to read a few degrees high) but the older folks seemed to love it.
post #9 of 12

Sorry to be last one in the pool. Nice looking chicken on a grill. I particularly like the helpers!

 

Disco

post #10 of 12
Thread Starter 
Thanks David! The helpers were the best part. The 2 legged one even kept my glass filled while the 4 legged one just basically supervised. 😄
Got home Friday to cold, ice and snow. Can't wait to get back down there at the end of March! I think I'll bring the mini next time.
post #11 of 12

Is it true that the baste used for internal basting must contain some alcohol?

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

Is it true that the baste used for internal basting must contain some alcohol?
Depending on the chef, alcohol based internal marinades are often preferred due to the preservative and relaxing properties of the alcohol. I've experimented with non alcoholic internal marinades and have found some to be quite pleasing as well. The day before I made the chicken, for example, I used sweet tea as an internal marinade while grilling burgers and got great results!
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