2004-01-10
Finally, I'm going to try my dear WSM!
The weather isn't anywhere near optimal. It's -2°C and blowing a fairly hard wind (10 m/s). Fortunately I got a lot of fuel, so that shouldn't be a problem.
I decided to start with the hardest kind of meat: chicken. I made four different kinds of chicken: Chicken on a Throne, Chicken in Whiskey/Honey/Dijon mustard, chicken legs with curry and chicken filéts.
Because of my busy schedule, the chickens only marinaded for about one to two hours. I'd prefered to do it overnight, but that's for the next cooking session!
I was really nervous before the meat got on the grill, and then it all felt really good! I even followed my fiancée to the store for some candy during the cook!
The Result?
My mother said it best: It was beyond her wildest expectations! The meat was moist and tender and looked very appealing.
The best of the four was the Whiskey chicken. It had a really exciting taste!
BBQ log
Of course I had to follow the advice on the site TVWB and make a log of the cook. Here it is:
Images
Click on the images to see them in full size (400-700 kB). They open in a separate browser window.
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Preparing the chickens. This is when I make the dry rub for the Chicken on a Throne. |
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This is where the magic happened! My parent's bike shed to the left, the thrash bin to the right, the WSM in the middle. |
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I guess I'm cheating, but I really like the electrical lighter for lighting the coals. You should try one! Here it lights 3 kg coals in a few minutes. |
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I got the thermometer yesterday from my local Weber store. You really need a good thermometer. I really miss the Weber logo on this one, but the clerk promised it was a real Weber thermometer (he took it from a Weber gas grill). |
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I haven't been able to get hold of any regular smoke wood (hickory, mesquite, apple, cherry, ...), so I tried a few twigs of Black Currant bush from mum's back yard (I live 100 m from here). The smoke wasn't on par with hickory, but it sure was an interesting taste! |
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Here I am. The proud cook. |
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After one hour, I just had to take a picture of what was happening inside the smoker... In the rib rack you find the chicken legs with curry and in front and behind them, you find the chicken filéts. |
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The chicken legs after 2.5 hours of smoking. Looks tasty, right?! |
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Proudly it sits there, the Chicken on a Throne. You could easily have half a dozen more of them down there! |
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This closeup looks so yummy! |
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