Thighs and drums on a gasser over pecan.

Discussion in 'Grilling Chicken' started by mdboatbum, Jan 7, 2015.

  1. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    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.
    [​IMG]
    [​IMG]
    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.
    [​IMG]
    [​IMG]
    And used Disco's method of internal basting with red wine.
    [​IMG]

    The view wasn't too bad either.
    [​IMG]
    [​IMG]

    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.
    [​IMG]
    [​IMG]
     
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Hell ya, looks great. Way to cook with whats avaible to ya.

    Looks like a nice area.
     
    Last edited: Jan 7, 2015
  3. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    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.
     
  4. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Brrrrr! 26f here this morning. I thought we were in the SOUTH!!
     
    Last edited: Jan 8, 2015
  5. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I will take 26 right now.

    I have 3.
     
  6. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    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°!
     
  7. bear55

    bear55 Master of the Pit

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

    mdboatbum Master of the Pit OTBS Member

    Thanks Case!
    It's always iffy here. We've seen it in the 90's as well as the 20's in January.

    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.
     
    Last edited: Jan 8, 2015
  9. disco

    disco Smoking Guru OTBS Member SMF Premier Member

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

    Disco
     
  10. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    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.
     
  11. grillmonkey

    grillmonkey Smoking Fanatic

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

    mdboatbum Master of the Pit OTBS Member

    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!
     

Share This Page