It has been a while since I fired up the Weber EP 330 for an actual cook instead of using it for short high heat reverse sears on smoked top rounds, etc.
What better way to blow out the cob webs (metaphorically speaking) than grilled teriyaki chicken?
A quick wiping down on the outside surfaces and an inspection of the internals then she's ready to go to work.
Started off with 4 yardbird quarters lightly coated with EVO and finely ground black pepper.
Nothing else. No salt. No rub. No pre-brining.
I was shooting for a 325 degree gate temp. This looks close enough.
Sorry about the screen reflection on the IRF-4S.
A quick shot after 45 minutes or so.
Meanwhile, the wind picked up a little and the temp dropped to 280 degrees.
I just let it ride.
A blend of pecan and cherry chips in the smoker box giving off nice thin blue smoke.
They're getting close. Time to start layering on some teriyaki.
It is a blend of Safeway's brand with chunks of ginger and Mr. Yoshida's.
Moved the grate to the center and turned on the right side burner.
Flipped and painted a couple of times while baking on the sauce.
178 degrees at the ball joint. They're done. Moved away from the heat.
Lit the sear burner to keep them and th grill warm while prepping other things.
Off the grill and ready for plating.
Plated with sweet potato fries and a garden salad.
If you look closely, that salad has some bacon bits.
It sure was a lot of fun using the Weber again for a longer cook.
Thanks for looking.
What better way to blow out the cob webs (metaphorically speaking) than grilled teriyaki chicken?
A quick wiping down on the outside surfaces and an inspection of the internals then she's ready to go to work.
Started off with 4 yardbird quarters lightly coated with EVO and finely ground black pepper.
Nothing else. No salt. No rub. No pre-brining.
I was shooting for a 325 degree gate temp. This looks close enough.
Sorry about the screen reflection on the IRF-4S.
A quick shot after 45 minutes or so.
Meanwhile, the wind picked up a little and the temp dropped to 280 degrees.
I just let it ride.
A blend of pecan and cherry chips in the smoker box giving off nice thin blue smoke.
They're getting close. Time to start layering on some teriyaki.
It is a blend of Safeway's brand with chunks of ginger and Mr. Yoshida's.
Moved the grate to the center and turned on the right side burner.
Flipped and painted a couple of times while baking on the sauce.
178 degrees at the ball joint. They're done. Moved away from the heat.
Lit the sear burner to keep them and th grill warm while prepping other things.
Off the grill and ready for plating.
Plated with sweet potato fries and a garden salad.
If you look closely, that salad has some bacon bits.
It sure was a lot of fun using the Weber again for a longer cook.
Thanks for looking.
