Cook 10: February 7, 2009

by zydecopaws on February 7, 2009

img_0199On the grill:
  • Pork Sirloin Tip Roast
  • Pulled Chicken
  • Baked Potatoes

It was time to break in the new WSM, and in order to christen it properly I felt the need to cook a lot more food than we could possibly eat in one day.  With leftovers in mind (and rain in the forecast for tomorrow) I decided to make some pulled chicken for sandwiches, salads, and pasta sauce later in the week, and some pork sirloin tip roasts for dinner.  Foiled baked potatoes weren’t an afterthought today; they went in early and down in the coals instead of on the grill.

img_0200There were three pork roasts in the package, and each go their own separate rub before going in the lower grill.  The rubs were my Basic Rib Rub, a generous sprinkling of some mesquite grill seasonings (from Costco), and a home-brew mixture of sage, basil, thyme, rosemary, and fresh ground pepper.  They went on the grill around 15:15 and were ready to eat by 17:40.  The one with the rib rub was the tastiest, and the commercial mesquite flavor was the least tastiest, but still mighty good.

The potatoes were cut in half, given a small amount of butter, and sprinkled with a dash of garlic salt and ground black pepper.  They were then wrapped in foil and placed directly on the edge of the coals.  They went on about an hour after the ribs and came off at the same time.  I wish I could say they were tasty, but something nasty happened during the cooking process and they almost ruined the dinner.  Parts of them were overcooked, but we’ve eaten burnt food before that didn’t taste this bad.  We suspect something reacted between the salt and the aluminum foil that cause them to be ruined.  I don’t understand this, as I’ve used this method when camping and never had an issue before.  Oh well, back to the drawing board with the baked potatoes on the smoker.

The chicken went on about 16:30 and didn’t come off until about 18:30, which was actually OK as I wasn’t planning on serving it with the meal anyway.  I thought it would only take about 90 minutes to finish, but the smoker never got above 250°F and it took a bit longer to get the internal temperature I was looking for.  By the way, my other new toy is an orange Thermapen.  What a great investment this was: big digital readout in a couple of seconds instead of without having to wait for half a minute for the probe to heat up.  I let the chicken cool down for another 30 minutes, and then pulled/chopped it into some tasty goodness.  Even though I wasn’t that hungry, I went ahead and mixed up a little bit of it with some leftover BBQ sauce from the pork pull, slapped it on a burger bun, and thoroughly enjoyed the next few minutes. 

img_0204I will make some changes next time I cook the pulled chicken.  First, I will either take the skin off before using a rub, or dispense with the rub entirely and rely on the natural smoke flavor and whatever I put on it when it is time to eat.  Since I ended up tossing most (if not all) of the skin, most of the rub went right in the trash.  No point in wasting all those good spices for nothing…

Vital Statistics:

  • BBQ Start time: 15:00
  • Meal time: 17:45
  • Temperature:     53°F
  • Dew Point:     30°F
  • Humidity:    41%
  • Wind:    Calm
  • Precipitation:    0.00in
  • Daily Precip.:    0.00in

They claim today will be the last day like this for awhile.  It did cool down to about 37°F by the end of the cook, but there was no wind or rain.  Hopefully it won’t rain too early tomorrow and I can get the smoker put away before it turns into a soaker…

Previous post:

Next post: