Yesterday was a Sunday well spent. It was supposed to rain, but I didn't care. I fired up the smoker, and before I knew it, the sun was shining and it was hot as hell. If that's not a sign that I need to smoke, then I don't know what is!
On the menu for the night's dinner:
SECTION I: IN THE BEGINNING
Wood from the apple tree in our yard (I used a 2:1 mix of apple to hickory for the smoke)
I seasoned the meat the day before, and let it sit overnight in the rub+apple juice... up to room temp now and ready to smoke
And for the veggies, sweet ancients with evoo and Tony C's
Corn and Asparagus w/ evoo and S&P
The grill is fired up and ready to go! TBS
SECTION II: TIME SPENT ON THE GRILL
I took all the meat out of the juice, and then reapplied a thin coat of the rub for some skin texture. Let the smoking begin!
Wings on the grill with added rub
On the Rib Breasts
Chuck on the grill
FULL HOUSE!!! (what a beautiful site)
Smokin' away... looking good. The tree in the background is what gave me the wood for the day. Thanks old pal.
SECTION III: FINISHING AND THE AFTERMATH
With the business finished, it's time to get to work..
I seared the wings to add some crispiness to the skin. This took about 2 minutes on the side burner. I wish you could smell this!
The other 4 wings got a Frank's dredging before I seared them on the grill.. Didn't want the sauce to burn too much on the side burner.
My mouth was really watering at this point.
The cajun wings are finished and ready to go!
The rest of the chicken is also finished... except for the breasts. I have plans for you two..
After cooling and a quick shredding, my wife's favorite is ready. Yum... chicken salad.
It's your turn, chuck
Foiled @ 155º, put in cooler w/ towels @ 195º, and she just fell apart.
I added the juices back to the mix, and the rest is history.
I can't remember the last time I had so much fun burning away a sunday afternoon.
Thanks for viewing,
Andy
On the menu for the night's dinner:
- Pulled Chuck Roast (my first try at one)
- Chicken wings (Franks red-hot, cajun, and classic bbq seasonings)
- Smoked Chicken salad (2 breasts w/ ribs)
- Corn
- Asparagus
- Sweet Ancient red peppers
SECTION I: IN THE BEGINNING
Wood from the apple tree in our yard (I used a 2:1 mix of apple to hickory for the smoke)
I seasoned the meat the day before, and let it sit overnight in the rub+apple juice... up to room temp now and ready to smoke
And for the veggies, sweet ancients with evoo and Tony C's
Corn and Asparagus w/ evoo and S&P
The grill is fired up and ready to go! TBS
SECTION II: TIME SPENT ON THE GRILL
I took all the meat out of the juice, and then reapplied a thin coat of the rub for some skin texture. Let the smoking begin!
Wings on the grill with added rub
On the Rib Breasts
Chuck on the grill
FULL HOUSE!!! (what a beautiful site)
Smokin' away... looking good. The tree in the background is what gave me the wood for the day. Thanks old pal.
SECTION III: FINISHING AND THE AFTERMATH
With the business finished, it's time to get to work..
I seared the wings to add some crispiness to the skin. This took about 2 minutes on the side burner. I wish you could smell this!
The other 4 wings got a Frank's dredging before I seared them on the grill.. Didn't want the sauce to burn too much on the side burner.
My mouth was really watering at this point.
The cajun wings are finished and ready to go!
The rest of the chicken is also finished... except for the breasts. I have plans for you two..
After cooling and a quick shredding, my wife's favorite is ready. Yum... chicken salad.
It's your turn, chuck
Foiled @ 155º, put in cooler w/ towels @ 195º, and she just fell apart.
I added the juices back to the mix, and the rest is history.
I can't remember the last time I had so much fun burning away a sunday afternoon.
Thanks for viewing,
Andy
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