Cook 14: February 22, 2009

by zydecopaws on February 22, 2009

img_0218On the grill:

The pulled chicken on the smoker was pretty good, but I wanted to try a different variation today.  Instead of smoking it on one of the WSMs, I put it on the grill and kept a closer eye on it.  I also removed the skin prior to cooking and messed around with the spices.  I guess that means that it is entirely different from the previous attempt (except for the chicken thighs).  It turned out real well, although I had a bit of a flare-up when I spread the coals afterward.  I assume this was due to the fat drippings from the thighs; we had some serious pyrotechnics for awhile and I had to let them burn down before I could put the grilled pineapple on.  I hate it when dessert is delayed…

The consensus at dinner was that the chicken retained more of the rub without the skins, but that the smoke flavor was much more pronounced from the smoker.  The next time pulled chicken is on the menu it will go skinless on the smoker for the best results.

Vital Statistics:

  • BBQ Start time: 15:15
  • Meal time: 17:45
  • Temperature:     50°F
  • Dew Point:     40°F
  • Humidity:    68%
  • Wind:    Calm
  • Daily Precip.:    0.06in

It was actually sprinkling when I lit the charcoal.  It’s been awhile since I had to contend with any weather; if it had been warmer I would have thought it was summertime.

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