Recipe #4: Fancy Chicken with Cheese

Fri, July 5th 2013  - Oak woodchips

• Mistakes

• Be careful not to tear the skin while applying rub deep under

• Tore the skin of the breast while trying to reach my hands deep inside the Drumsticks from the front

• To avoid this, pull the legs up toward the breasts while applying rub under the skin

• Tried to heat finished product in oven to be sure it was done #fail

• Oven heat pulled out nearly an inch of liquid from the meat, completely dried it out

• Steps/Notes

• When it was time to turn the chicken, I used two large forks to pull it out onto a foiled cookie sheet

• Basted the “current” side

• Rolled it over, basted the “other” side

• The returned it to the smoker

• It worked well

• Result

• Ruined the chicken be re-cooking it in oven

• Tips for next time

• Basting the back of the chicken was nice because I could be more reckless with the liquid, not worrying as much about washing away the rub / spices.

• Might consider putting foil over the tips of the legs/wings to avoid charred ends

Recipe #2: Simply Superb Salmon

Sun, August 18th, 2013  - Alder Wood chips

• Mistakes

• It was hard getting the finished fish off the grills

• might be good to get some big spatulas

• Steps/Notes

• When I salted / peppered the salmon I did both sides #goodChoice

• I left onions & lemon wedges on as it cooked

• lemon wedges taste terrible after smoked but didn’t harm the fish’ flavor

• Result

• Best salmon EVER

• The butter very much permeated the meat and each bite was succulent and spicy

• Tips for next time

• Add a bit more onions to the mop

• Serve plenty of onions with each piece

• The final onions are very delicious (tangy and buttery)

• Possilby add the additional mop to each serving (instead of throwing the extra away)

1.5lb salmon fillet

My Plate