I'll put this in chicken since that will be the actual dinner for tonight, but there are a couple of stow-aways in it as well
.
Well finaly after about 2 months of being in and out of the hospital I finally get to fire up my WSM. The folks are coming over for dinner and also invited a neighbor who was kind enough to help out when I was laid up in the hospital. The menu is smoked Sweet Jerked Chicken, Dutch's Wicked Baked Beans, a mixed sausage medly.... and a couple of corned beef getting turned into pastrami for lunch meats.
Chicken rub was a base of brown sugar and about half a bottle of Jerk rub:
Layered the rub and chicken into a big 3 gallon ziploc (love these bags!)
Here is one of the pastrami's getting a little rub love as well. They got a LOT of fresh cracked black pepper, old bay seasoning, and the little packets of spices that come with them as a rub.
So after those all spent a night in the fridge getting happy it was time to make smoke. Fired up the WSM and had a mix of hickory and mesquite for my flavor woods. First in was the chicken - one family pack of thighs, the other of leg quarters.
Top rack got the pastrami, a pan of beans, and a pan of sausage...... mmmmmmmmm!
Ah.... a sight I sorely missed over the last two months - a FULL WSM chugging along at a steady 250° just doing it's thing with no input from me. Brings a tear to my eye
(or maybe that was the face full of smoke that did that). You can see my temporary stand in thermometer from Lowes after I busted my original one *sigh*
More to come later.... hope to be eating around 7:00 tonight! Will get some pictures poste after dinner.
OK.... well with pulling stuff of and talking to guests I forgot to get the obligatory plated shot, but here is the stuff that didn't quiet get polished off by the herd: few chick thighs, some of the beans, and a few lonly sausage. Neighbors brought over a nice big garden salad for our healthy item.
Here is a peek at one of the pastrami, I too them to 205° then pulled them to rest and cool a bit on the counter, and then tossed them into the fridge overnight, I will slice them in the morning. It smelled awesome!
That's all for now! Full, happy tummy, time for a nap!
Well finaly after about 2 months of being in and out of the hospital I finally get to fire up my WSM. The folks are coming over for dinner and also invited a neighbor who was kind enough to help out when I was laid up in the hospital. The menu is smoked Sweet Jerked Chicken, Dutch's Wicked Baked Beans, a mixed sausage medly.... and a couple of corned beef getting turned into pastrami for lunch meats.
Chicken rub was a base of brown sugar and about half a bottle of Jerk rub:
Layered the rub and chicken into a big 3 gallon ziploc (love these bags!)
Here is one of the pastrami's getting a little rub love as well. They got a LOT of fresh cracked black pepper, old bay seasoning, and the little packets of spices that come with them as a rub.
So after those all spent a night in the fridge getting happy it was time to make smoke. Fired up the WSM and had a mix of hickory and mesquite for my flavor woods. First in was the chicken - one family pack of thighs, the other of leg quarters.
Top rack got the pastrami, a pan of beans, and a pan of sausage...... mmmmmmmmm!
Ah.... a sight I sorely missed over the last two months - a FULL WSM chugging along at a steady 250° just doing it's thing with no input from me. Brings a tear to my eye
More to come later.... hope to be eating around 7:00 tonight! Will get some pictures poste after dinner.
OK.... well with pulling stuff of and talking to guests I forgot to get the obligatory plated shot, but here is the stuff that didn't quiet get polished off by the herd: few chick thighs, some of the beans, and a few lonly sausage. Neighbors brought over a nice big garden salad for our healthy item.
Here is a peek at one of the pastrami, I too them to 205° then pulled them to rest and cool a bit on the counter, and then tossed them into the fridge overnight, I will slice them in the morning. It smelled awesome!
That's all for now! Full, happy tummy, time for a nap!
Last edited:
