been cooped up since Tuesday, in a cast so limited but I was itching to get some cooking in. Decided to cook a whole chicken on the Weber. I used charcoal and some seasoned persimmon wood I’ve been dying to try. Plan was indirect heat for around 2 hrs. I don’t do much indirect cooking on the kettle but I knew I couldn’t cook on the Lang with only one hand!
I probably cooked a little too hot but that’s what happens when you aren’t used to a cooker. It ended up finishing in a little over 1.5 hrs.
Had the bird marinated in Italian, worshy n Tabasco. Added dry rub right before putting it on the grill.
Charcoal and persimmon chunks on one side.
Just closed the kettle n checked n flipped a few times.
Yard bird all ready to cool for shredding. Of course we couldn’t resist a few nibbles. By nibbles I mean almost half the chicken! The persimmon Smoke was very mild but pleasing to the palate. We enjoyed the flavor thoroughly.
Now for the chicken salad. Was really craving it but I don’t have a recipe. Well this turned out so well I had to share. We started w 4 cups shredded chicken. I used 1/4 cup mayo, two TBS spicy mustard, dash or so of liquid smoke,dash or so of worshestishire sauce and a splash of red wine vinegar for the dressing.
Chopped green onion, celery, two boiled eggs and a small yellow onion. That was all added to the party with some Tony’s, black pepper, smoked paprika, garlic powder and garlic salt.
Throw some on a saltine w a splash of Tabasco...
If you like chicken salad, I implore you to try this recipe!!
Ps thanks to my sous chef for helping with the chopping! Couldn’t have done it without ya babe!
I probably cooked a little too hot but that’s what happens when you aren’t used to a cooker. It ended up finishing in a little over 1.5 hrs.
Had the bird marinated in Italian, worshy n Tabasco. Added dry rub right before putting it on the grill.
Charcoal and persimmon chunks on one side.
Just closed the kettle n checked n flipped a few times.
Yard bird all ready to cool for shredding. Of course we couldn’t resist a few nibbles. By nibbles I mean almost half the chicken! The persimmon Smoke was very mild but pleasing to the palate. We enjoyed the flavor thoroughly.
Now for the chicken salad. Was really craving it but I don’t have a recipe. Well this turned out so well I had to share. We started w 4 cups shredded chicken. I used 1/4 cup mayo, two TBS spicy mustard, dash or so of liquid smoke,dash or so of worshestishire sauce and a splash of red wine vinegar for the dressing.
Chopped green onion, celery, two boiled eggs and a small yellow onion. That was all added to the party with some Tony’s, black pepper, smoked paprika, garlic powder and garlic salt.
Throw some on a saltine w a splash of Tabasco...
If you like chicken salad, I implore you to try this recipe!!
Ps thanks to my sous chef for helping with the chopping! Couldn’t have done it without ya babe!
