Fried Chicken on the Grill

I'm back, everybody!

Like I promised earlier today, here's the recipe for Grilled Fried Chicken.

I found this recipe--or at least, the basis for it--on the internet, and I've spent some time developing it. I wanted to try and "truly" match the flavor/texture of genuine Fried Chicken, in such a way that it can be prepared on the grill. This is my result; I'm actually pretty happy with it!

Another time, I'll tell you all about the day I've had! (ugh!)


Fried Chicken on the Grill

The Coating:
1 cup saltine cracker crumbs
1/2 cup dry bread crumbs OR 1/2 cup dry cornmeal
2 teaspoons kosher salt*
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon ground pepper, white or black
1/2 teaspoon dried tarragon, ground into powder

The Wash:
1/2 cup buttermilk
1 egg
2 tablespoons lemon juice
2 tablespoons butter, softened to room temperature

The Bird:
1 four-pound fryer chicken, cut into pieces
about 1 cup all-purpose flour
cooking spray, such as PAM

(*if you're concerned about "all the salt", you can either use Salt-free crackers, or reduce the kosher salt to 1 teaspoon. But SOME salt is necessary, otherwise the chicken will be sort of soggy, and it won't taste right)

Stir together the "coating" ingredients in a shallow bowl, or (better yet) a roasting pan. To ensure a thorough mix, place plastic wrap tightly over the bowl or pan, and shake vigorously.

In a separate bowl, whisk together the "wash" ingredients. Make sure the egg is completely mixed in. NOTE: It's helpful if the buttermilk, egg, lemon juice and butter are all at room temperature before mixing them. To speed things along, the butter may be warmed in the microwave; be careful not to overheat it, otherwise it will begin cooking the egg as soon as they're combined.

Light your grill, and allow it to heat to medium-high. If you're using a charcoal grill, wait about 15-20 minutes before proceeding to the next step.

Dump the flour into a dinner plate. Dredge the chicken, one piece at a time, in the flour; shake off any excess flour. Dip the chicken (again, one piece at a time) into the "wash", and then into the "coating". Do one piece at a time, and place each chicken piece onto a platter when completed.

When all the chicken pieces have been "washed" and coated, liberally spray all of them with the cooking spray. Use a pair of tongs, or your fingers, to turn each piece, to assure thorough coating. Immediately place the chicken pieces onto the pre-heated grill, making sure there's at least an inch or two between each piece. Please DO NOT apply any cooking spray once the chicken is on the grill; it's very flammable.

Place the cover on the grill, and allow the chicken to cook (and get crispy) for about 15 minutes. After 15 minutes, remove the grill cover, flip each piece of chicken, and replace the grill cover. Allow another 10 minutes or so (depending on how hot your grill is), and inspect the chicken.

By this time, the smaller pieces (such as wings) should be thoroughly cooked; but the breasts or thighs may require additional time. Remove the fully-cooked pieces from the grill, and keep them in a warm oven (about 225 degrees), covered loosely with paper towel (no, the paper towel won't burn at that temperature), until the remaining pieces are done. An additional 10 minutes should be enough, but please make sure by piercing the thickest piece of chicken with a sharp knife. The juices should run clear. If there's any doubt, allow an additional 5-10 minutes of cooking time.

The end product will be very juicy and flavorful. It's crispy, like traditional fried chicken, but it'll also possess the
smoky flavor of barbecue.

A 4-6 pound chicken (cut up) will serve two people easily, or up to four people as part of a picnic lunch.

Link to Printable Version:

http://209.245.59.32/Gimme/65832736/1156903755/67852634/B33581A9-CD08-40D7-9275-24ED694A5EC5/0.695708/2/friedBBQchicken.doc

The Brick is Back!

Hi everybody!

Well, it's pretty late, Friday night (actually, it's Saturday morning, now). It's been a hectic few days, following a hectic week, but I've been informed that my Volvo has been repaired and is ready for me to pick up.

The folks over at the car dealership (where the car was being repaired) phoned me at about 5 PM Friday; I didn't hear the phone ringing, as it was our "dinner rush" time at the restaurant. But they left me a voicemail message, which I finally heard at about 5:20 PM (I should point out that the dealership closes at 5:30 PM).

There was no way I could get there in time, even if I could have left the restaurant. Besides which, I still had to return the "loaner" car to the rental company. So, my only remaining option was to go & pick up my Volvo this morning.

This morning, I arrived at the dealership at just about 10 AM. Imagine my surprise when I realized that the Service Department isn't open on Saturdays (I already knew they weren't open on Sundays!). The dealership itself was open, and a young salesman spotted me and asked if he could help me somehow. I explained that I was here to pick up my car, which had been repaired ("and that's it, right over there!").

I ended up paying the Sales Manager for the repairs; he was unable to answer some of the questions that I had (mostly pertaining to warranty information on the parts and labor), but he did fill-out all of my paperwork and send me on my way. I'll have to phone the Service Department on Monday, to clear up the few remaining questions that I have. And as for the "loaner car"....I left it at the dealership (I couldn't drive two cars at once!). They're back-and-forth between the two places all the time, so they can return it to the rental company easily enough.

So the Brick is back on the road!

I'm off to work right now, but later today I'll be posting a recipe I found for Grilled Fried Chicken.


See everyone later!

The "Loaner" Car

Hi everybody!

Sorry I haven't been around in a week or so; I've been preoccupied with some car trouble. Unlike the LAST time I had car trouble (a broken alternator belt, and a broken fan belt), this time it's a bit more serious.

To encapsulate: the car died on Saturday afternoon (yes, July 23). I had it towed to my regular mechanic, but they were so busy that they couldn't get to it until Sunday morning. They phoned me at about 2 o'clock Sunday afternoon, and announced that they had NO IDEA what was wrong with the car. I would have to take the car to a Volvo dealership, where they have diagnostic tools that are more "specific" to the make/model of my car. I had the car towed to the local Volvo dealership, but since it was Sunday, they weren't there. So I waited until first-thing Monday morning to call them, and let them know what the trouble was.

The long-and-short of it: it required a new Fuel Sending Unit, as well as a new Fuel Pump. I was told on Monday that it would take about a week to get the parts in, but when I threw a tantrum, they said they could "overnight" the parts. Then yesterday (Wednesday), the Service Consultant I spoke to told me "it'll be ready tomorrow afternoon".

So today, I went out to the dealership (by bus). I was then told that a particular part hadn't yet arrived, but ought to be there by tomorrow morning (and the car ought to be ready by tomorrow afternoon). This, naturally, made me a bit upset; the person I'd spoken to the day before told me it would be ready! Of course, the counterperson I was speaking to today was not the same guy I spoke to yesterday.

I wouldn't say that I threw a hissy-fit, exactly, but I did let them know that I was upset, AND that I'd told my co-workers that I would be back to work. Shawn, the customer-service guy, said, "just a second, sir...let me make a phone call". He arranged (through a national car-rental company, with whom they often do business) to provide me with a rental car, at no charge to me, for a day. "We have a car for you, sir," he said, "it'll be here in about ten minutes".

About thirty minutes later, an attractive young woman named Elizabeth arrived, driving a white 2005 Mazda 3. At first, I thought she was bringing her car in for service or something, but she was actually from the rental company. Shawn called me over (by this time I was sitting in their lobby, reading Ladies' Home Journal), and said, "sir, your car's here".

On the way back to the car-rental office, Elizabeth noticed a small crack in the windshield of the Mazda. "Uh-oh," she said, "looks like we're going to have to find you a different car". I guess they can't rent it to you if there's a crack in the windshield.

About forty-five minutes later, Elizabeth had located another available car (apparently, they were pretty busy). We filled-out the paperwork, and I drove away in my (borrowed) 2005 Dodge Stratus. Nice car, really; it's kind of dark-grey (the official color is "magnesium"), 4-doors, auto, power-everything, and AIR CONDITIONING. Whoo, yeah! Also, it's got a very cool AM/FM/CD sound system, which I finally figured out how to operate. In fact, tomorrow morning (before work) I'm going to drive to the dealership, and get a few of my CD's out of my Volvo! I figure, why not enjoy it?

Hopefully, the Brick will be all fixed & ready to go tomorrow (I only get one free day on the rental; I can keep it longer, if necessary, but I'll have to pay twenty-five bucks per day).

As always, I'll keep everyone posted. Wish me luck!

Funny website

Hi everyone!

It's Friday night, and I'm off to bed in a little while.

But I wanted to touch base (sorry, no recipe tonight), and let you know that the "wheels" are turning, as always.

It's been a long couple of days (heck, a long couple of WEEKS) at the restaurant, and I look forward to some time off...one whole day would be nice!

While you're (eagerly) awaiting my next Blog entry, have a look at this site:

http://lionvs40midgets.uk-directory.com/

PLEASE bear in mind that it's utterly fake; for entertainment purposes only (you'll see what I mean when you get there). I thought it was pretty funny, though!

I'll be back!

So Long, Scotty

James Doohan 1920-2005

You'll be missed.

Grilled Flank Steak (in the rain)

Hello again everybody!
Sunday night's barbecue went quite well. I ended up (once again) having my grocery-purchasing decision made for me. The supermarket had marked-down a nice flank steak (just barely over one pound), because it had reached its "sell-by" date. Perfectly fine meat, wrapped and refrigerated.
I marinated the flank steak in Lawry's Garlic-Lime marinade (yes, it's store-bought. It's also very good!) for about 90 minutes. After it had been soaking for about an hour, I set up the grill and lit up the charcoal; it took an additional half-hour for the coals to get a good coating of ash, because exactly THREE SECONDS after I lit the fire, it began to rain. Hard.
I simply put the cover on the grill, and opened up the firebox door (then went inside the house!). It took a bit longer than usual for the grill to properly heat, but it did get there eventually. After a while, the rain subsided to a light sprinkle (and the coals were ready), so on went the food. Aside from the flank steak, I also grilled two ears of sweet corn. I'd allowed them to soak (still in the husk) in salted water, with a dash of smoke liquid added.
With the exception of the rain, everything went well. The corn was delicious, and the flank steak was awesome! (in case you're wondering: the flank steak was cooked over very hot coals, for about 6 minutes per side. Still rare on the inside. Oh, man!)
More later!

Sunday Night Grillin'

Good morning, everybody!

It's Sunday morning (the 17th of July). This has been a busy, busy weekend around here. There's this little event called the (29th Annual) Central Pennsylvania Festival of the Arts currently taking place in the area. For the unfamiliar, it's a very large event which happens each July. Hundreds of artists/craftspeople from all over the USA gather here, and display & sell their wares. There are also art workshops, musical performances, etc etc etc.
The event brings about 200,000 visitors into the area each year (it runs from Thursday until Sunday). And despite the crowded conditions, heavy traffic, and severe lack of available parking, the event is virtual Gold Mine for local businesses. Since we A) sell food at the restaurant, and B) are willing to deliver it, we've had a pretty busy weekend.
Today is the last day of "Arts Fest"; we anticipate a great deal of business. Afterward, we intend to become comatose for a few days!

My plan---which I'm just now getting around to describing---is to put the Brinkmann Smoker/Grill to use as an actual grill. When it's set up as a smoker, the "firebox" is at the bottom, the water pan is in the center, and the grill grate is on top. That way, most of the heat from the fire is diffused through the water.
But it can be set up as a regular grill just as easily: the water pan is removed entirely, and the firebox is moved up to where the water pan usually sits (the grill grate remains at the top, of course). This way, it will function as an old-fashioned charcoal grill.
I still have about half of a 20-pound bag of charcoal, which might not be enough for smoking a large cut of meat. But it's an ample amount for direct grilling!
I haven't yet decided what to grill; that decision will be made when I stop at the grocery store. But I'll be sure to catch you up on things!

Printable Recipes, the Sequel

Hi everyone!

Well, I've found a way to provide a web-link, so that you can simply click on a "printable" version of recipes (and other things!) that have appeared here on my Blog. The recipes, etc are in a Microsoft Word Document format (.doc).

If you clink on the links provided, it'll open up a window with the recipe in document form; all you'll have to do is click your "print" button. You may get a window asking if you want to "Open or Save" the file; don't worry, there are no viruses, spam thingies, or cooties in any of my recipes. You can just click "open", and print from there.

From now on, anything new that I post will come with a link. And in the next few days, I'll go back through and add the appropriate links to the Archived stuff.

Hope you like!

Enjoy your weekend!

"Printable" Recipes (etc)

Hi again folks!

I have had some people ask me: is there a way to print the recipes on my Blog (or some of my amusing anecdotes!) without having to copy & paste?

The answer, currently, is no.

HOWEVER, I'm now working on a way to do just that: the recipes (and everything else) will appear here, as usual, but I'll also include a web-link to a "printable" version. This way, if you should want to print out a "hard copy" of my Pulled Pork recipe (for example), all you'll have to do is click "print" on your browser. Then you'll have something to hang on your fridge (use one of those "freebie" magnets you get from your bank!).

It will probably take me three or four days to get everything uploaded (including all the stuff that has appeared here in the past two months!), but eventually it will all be there. And all of my posts from now on will include the web-link.

Hope this works!

Pulled Pork

Hi again all!

Shredded (or "Pulled") pork is one of my favorite barbecue delicacies. Usually, it's made from a slow-cooked pork butt (pardon the expression), which is often marinated or brined. Then a rub is applied, and the butt is cooked--often smoked--at a fairly low temperature, for a very long time (could be up to 10 or 12 hours, depending on the weight of the meat).
When the cooking is done, the meat is tender enough to shred (or "pull") with your fingers. It's also full of incredible flavor. It may be served on a bun or roll, as a sandwich, or it might be served over rice (or even "straight up").

Here's a little shortcut, which I really like.

Pulled Pork, Stove-top Style

2 Lbs "Bone-In" country-style pork ribs
2 large Granny Smith apples, cored and cut into big chunks (no need to peel)
1 medium onion, chopped
(small amount of butter or olive oil, as needed for browning)
1 cup manzanilla olives (with the pimento inside), coarsely chopped
12 ounces beer (any type you like. Or if you prefer, 12 ounces of chicken stock, vegetable stock, or water may be substituted)
1 Tsp dark brown sugar
1 Tsp salt
1/2 Tsp liquid smoke
Freshly ground black pepper, to taste

In a 3- or 4-quart saucepan (preferably one with a "vented" lid), combine the pork ribs, apples, and onions (add the onions last, so they'll be on top of the other ingredients). Over high heat, allow the pork and apples to brown--do not turn or flip--for about 5 minutes. Be cautious, because the blend will likely splatter.

After 5 minutes, use a wooden spoon to flip everything over; if you miss a few pieces, it's not a problem. Allow everything to brown on "Side B" for an additional 5 minutes. If things seem to be sticking or drying out too much, add butter or olive oil (up to 1 TBS).

At this point the pork should be browned on both sides, and the apples should be at least partially browned; the onions won't necessarily be browned. Add the chopped olives, and stir quickly for a few seconds; then add the beer (or stock, or water).

When the mixture returns to a boil (should be about a minute, or less), add the sugar, salt, pepper and smoke flavoring; give it a stir, then reduce heat to low. Place a cover on the saucepan, and forget about it for a while.

NOTE: it's helpful to have a "vented" lid for the saucepan. If you don't, simply put the lid onto the pan about 80 percent; let it rest at an angle, so the vapors will drip back into the pan.

Let the pork mixture simmer for at LEAST a good 3 hours.

By this point, the pork will be so tender that it'll fall right off the bone. Using tongs, pick the pork pieces out (try to keep them as intact as possible at this point), and put them onto a plate. Put the plated pork into the (cool) oven, or cover with foil and place into the fridge. You'll want to let it cool down before you attempt to shred it.

Allow the cooking liquid to cool, as well (just take it off the stove, and leave the lid on). At this point you can strain the liquid. There are probably some nice, little bits of pork still floating around in there. Once you've retrieved those, you can either discard the liquid, or use it make a VERY flavorful gravy*

After the pork has cooled enough to work with, simply shred it into small bits...if you like bigger chunks, then by all means leave them bigger! And PLEASE do this by hand...the end result will be more consistent, AND you'll be able to detect & remove any small fragments of bone (you don't want to chew on those).

Serve the pork in "sandwich fashion"...I like a nice, crusty roll, or a baguette (cut in half or into thirds). As for toppings: anything goes! BBQ sauce, chopped onion, any and all types of cheese...it's up to you. I like mine with swiss cheese, a bit of onion, and some habanero- or chipotle-infused mayonnaise. Actually, a few freshly-steamed (or sauteed) shrimp is a welcome addition, too (if I can afford it that week).

Try it, you'll like it!

*The Gravy:
Simply bring the strained cooking liquid to a boil. Allow it to boil for about 30 seconds, then lower heat to a simmer. The gravy will have plenty of flavor, from the pork and other ingredients; however, to add flavor and body, add about a TBS of butter, and about 1/2 cup of red wine or stock. Whisk everything together, and allow to simmer gently until the mixture reduces in volume by about 1/2 (this ought to take anywhere from 15-30 minutes). Wait until the very end to adjust seasoning (salt and pepper). It's not likely to need much.
When done, use a teaspoon or tablespoon to drizzle the gravy onto the pork; the flavor of the gravy will be fairly intense, so a little will go a long way.

link to printable version:


http://209.245.59.32/Gimme/65832736/1596041409/66154390/B33581A9-CD08-40D7-9275-24ED694A5EC5/0.75562/2/minty_shrimp_fettucine.doc

See my Nephews Play T-Ball!

Hi again all!
Today was my parents' wedding anniversary!
I didn't know what to get them, so I made them something instead (after all, aren't home-made gifts the best kind?). I prepared a beef shoulder london broil (two of them, actually, each weighing about 2.5 pounds), which I marinated in caffeine-free root beer, fresh limes and fresh cherries, along with some chopped onion and garlic (along with some spices, salt, and whole peppercorns).
I left the whole lot in the marinade for about 24 hours, then rubbed the meat with my Rub Mix, as well as some additional garlic powder and dried rosemary. Then I threw it onto the prepared smoker (about 8 pounds of charcoal, which I allowed to heat for about 30 minutes; then some pre-soaked dried oak branches).

The whole cooking process (not counting the marinating time) took about four-and-a-half hours; the results were tender, smoky, and delicious! I still have most of Roast Number Two in my own fridge. My parents received their portion (along with a mint-dressed pasta salad), and tonight I'll prepare a chef's salad from some of my own leftovers.

My parents have two grandchildren---my two nephews---who (naturally) are the light of their lives. My older nephew, Jesse, is on a local kids' T-ball Team. My Dad attended one of their games, and had a picture CD made from some of the film he shot. I suggested that they post the pictures on the Internet, so that all the relatives could look at them.

Mom & Dad don't have that much "computer savvy", so I offered to set up their photo page for them....

here it is!

http://photos.yahoo.com/bunnyvinny1963

Check out those competitors!

See you soon!

Minty Shrimp Fettucine

Hi everyone!

First off, for everybody's information: the Volvo is now running just fine. "Bricks" are pretty indestructible, but they do need to have a functional Electrical System.

I've noticed...Especially in the past few weeks...that I have a ridiculous amount of mint growing in my herb garden. Now, I know that mint is a weed-type plant, and it will grow (similar to catnip...another mint) in virtually any conditions. I've got just as much basil, cilantro, parsley etc. as I can use, but I have more mint than I'll use in a year!

In my usual fashion, I called Mom for advice (it doesn't matter whether you're 4 or 40; Mom still has the best advice), and she made a few suggestions as to what I could do with all that mint. I also pursued the issue on my own, and I ran across a few recipes that sound VERY good (and as a bonus, they're all quite simple to prepare).

Here's the one I'm trying out tonight (using myself as a guinea pig, as always):

Minty Shrimp Fettucine

1 medium red bell pepper, julienned (about 3/4 cup); seeds & stems removed
1/2 pound large cooked shrimp, peeled and deveined
1/3 cup chopped fresh mint leaves
scant 3 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
2 tablespoons olive oil
1/2 teaspoon salt
1/8 teaspoon ground black pepper (or more; adjust to taste)
11 ounces (about 3/4 of a box) dry fettucine pasta
DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Meanwhile prepare the remaining ingredients.
In a large mixing bowl, combine the red pepper, shrimp, mint, lemon juice, lemon zest, olive oil, salt and pepper. Mix thoroughly.
Add pasta to the boiling water and cook for 8 to 10 minutes or until al dente; drain. Add the pasta to the shrimp mixture and toss to coat well. Serves Two.

I'm going to be substituting roasted red peppers (from a jar) for the fresh bell pepper ('cause that's what I have on hand). That shouldn't affect the overall flavor too much, although it will have less "crunch" than the original recipe. Perhaps I'll add a finely-diced fresh jalapeno as well.

I'll let you know how things turn out!

John

(printable version)

http://209.245.59.32/Gimme/65832736/1596041409/66154390/30162D80-9727-4B47-AF98-254488B3D427/0.762787/2/minty_shrimp_fettucine.doc

The Brisket

Hi guys! Sorry I missed you yesterday; I hope your Fourth of July was fun and safe!
I did prepare my (first) brisket on the smoker Sunday evening. Here's how it went:

3 1/4 pound "flat" brisket
about 4 cups water
about 2 cups kosher salt
about 1 cup cider vinegar
about 1 cup brown sugar
a few whole peppercorns
a few whole cloves
a few whole allspice
a couple of bay leaves

I soaked the brisket in the brine for about 20 hours. After the soak, I rinsed the brisket, and patted it dry. Then I added a generous amount of my Rub to all sides.
I allowed the charcoal to ash-over, then I added the oak pieces (assorted sizes, soaked in water for about an hour beforehand).
I added a 1-quart, stainless-steel bowl to the center of the water pan. In the stainless bowl, I added about a cup of beer, about a cup of cranberry juice (it's what I had on hand), and one whole onion (cut into large chunks). I put the stainless bowl in the center of the water pan, and added just enough water to the water pan so that the stainless pan wouldn't float around. The idea was to catch the meat drippings in the stainless bowl, and turn the whole thing into a gravy later on.
I placed the grill on the top of the smoker, gave it a brief spray of vegetable oil, and threw the brisket on. I put the smoker lid in place (fighting thick smoke the whole time), and left it alone for about an hour. Although I checked the smoker's built-in thermometer frequently (the temperature was in the "Ideal" range the entire time), I did NOT (repeat: NOT) remove the lid from the smoker. That has been my downfall in previous attempts at smoking: too much peeking. Removing the lid---even for a second or two---allows heat and smoke to escape. So, I limited myself to one peek (and any necessary adjustments) after the first hour, then one peek every 40 minutes thereafter.
I did add some more (pre-soaked) wood to the coals, on two occasions, just to maintain the smoke and the heat (I didn't add any more charcoal, however; the 8 pounds I started with provided plenty of heat).
After about 4 hours on the smoker, I stuck the probe thermometer into the thickest part of the brisket; it read about 142 degrees, which was 3 degrees from my target temperature of 145! I just left the brisket on the grill, and kept it moist with an occasional spray-on "mop" (made from water, a little liquid smoke, brewed coffee, and vinegar).

Finally! After about 5 hours and 40 minutes, the internal temperature read 145 degrees. I put the brisket on a plate, covered it with foil, and stuck it in the oven. I didn't turn the oven on; I just wanted a safe, draft-free place to keep it, and to let it "rest". I strained out the gravy from the stainless-steel bowl, and simmered it for about 10 or 15 minutes, until it reduced by about half (I didn't use any thickeners).
For serving, I sliced the brisket perpendicular to the "grain". A little drizzle (just a little!) of the gravy on top, or alongside...the gravy is pretty intense in flavor. As a side dish, I opted for a light salad of fresh greens and cucumber, dressed with a raspberry vinaigrette.

Awesome!

My First Brisket!

Hello everyone!
Happy Fourth of July Weekend!
First, a word about yesterday's Cherry-Lime Chicken: it was delicious! In fact, tonight I'm making a salad with the leftovers (some torn-up chicken, iceberg lettuce, shredded carrots, roasted red pepper slices, manzanilla olives, and cheese).
This evening, on my way home from the restaurant, I stopped by the grocery store, looking for something interesting/unusual/cheap to grill or smoke for the 4th of July. I didn't have anything specific in mind, but my decision was made for me...I found some beef brisket (the "flat cut") that had been marked-down to $1.47 per pound! The "sell-by" date was July 3, so they either had to sell it quick, or throw it away. I should point out that the brisket was shrink-wrapped, and had been refrigerated all along, so it's perfectly fit to use.
I have the brisket marinating in a simple brine right now---about 2 quarts of water, about 2 cups of salt, some cider vinegar, and some herbs/spices. Nothing fancy. It'll stay in the brine (in the 'fridge) until some time tomorrow afternoon.

My Smoking Strategy: I'll get a 10-pound bag of charcoal, and dump about 7 or 8 pounds of it into the firebox. I've also been harvesting dried oak wood; I have many large oak trees on my property, and the wind has filled my back yard with ample smoking fodder! I've collected about 5 pounds of dried oak branches, and I've broken it up into pieces that are 3 to 6 inches in length. The diameter of the wood pieces varies from pencil-thin, to about 1-1/2 inches. I've also gone ahead & recycled an old plastic trash bin into a container (and soaking vessel) for the wood bits. Tomorrow morning, I'll throw the wood into the bin, add water to cover it, and leave it alone for six or seven hours.

The brisket is just about 3-1/4 pounds; I'm told that it takes about 1-1/2 to 2 hours per pound to properly smoke a brisket, so I'm looking at somewhere between four and six hours of smoking time.

I'll be back to let you know how things went!

Cherry-Lime Chicken

Hi again all!

Sorry I've been out-of-touch for a couple of days; things have been a bit crazy. Nothing serious, though...just the usual goings-on at the restaurant, plus a bit of car trouble (I'll tell you THAT story another time!).

Today, I worked on a Smoked Chicken recipe. But before I actually try something new on the smoker, I'll prepare it in the kitchen. If it turns out tasty in the kitchen, it can be "translated" onto the smoker.
I decided to incorporate some of my favorite (seasonal) flavors into a roasted chicken. Here's what I've come up with:

Cherry-Lime Chicken

The Chicken:
*a whole four-pound frying chicken, rinsed and patted dry (giblets removed...do whatever you like with them)
*about 1/2 a whole large lime, sliced into thin disks
*1/2 a medium onion, cut into big chunks
*salt and freshly-ground black pepper

The Basting Sauce:
*about 1 cup of whole cherries, fresh, not canned. Remove stems but leave the rest intact
*1/2 cup water
*1/3 cup beer (I used a light-bodied lager; anything would work)
*5-6 whole cloves garlic, smashed and peeled
*1/2 large lime (the other half of the lime used for dressing the chicken)
*1 TBS soy sauce or teriyaki sauce
*1 TBS balsamic or red wine vinegar
*1 tsp freshly-ground black pepper
*1/2 tsp salt
*1/2 tsp dried thyme leaves, crushed (or 1 1/2 tsp fresh thyme, chopped)
*1/4 tsp dried dill weed (or about 1 tsp fresh dill weed, chopped)
*1/4 tsp Liquid Smoke (be careful...a little goes a long way)

First, season the chicken thoroughly with salt and pepper, on all sides. Stuff the 1/2 onion into the cavity. Slip the lime disks under the breast skin (it may be necessary to first lift the skin gently, using your fingers). Line a roasting pan with foil, and insert a roasting rack. Place the prepared chicken onto the roasting rack, breast side up, and put the whole thing into the refrigerator.

Next, prepare the basting sauce: add the beer, water, and crushed garlic cloves to a 2 or 3 quart saucepan. Using your fingers, squash the cherries, one by one, and drop them (pits and all) into the saucepan. Using a fork or spoon, squeeze the juice of the 1/2 lime into the saucepan (discard the rind). Add the remaining sauce ingredients, and bring the mixture to a boil. When it begins to boil, reduce heat to medium-low and allow the mixture to simmer, uncovered, for 25-30 minutes.
After the mixture has been simmering for about 10-15 minutes, pre-heat oven to 425 degrees. The idea is to get the sauce mixture ready at the same time as the oven is ready.
When the sauce mixture has reduced by about one-half (and the oven is hot), use a pastry brush to brush the chicken with the sauce mixture. Really lay it on there!
Cover the chicken loosely with foil, and roast for about 25 minutes.
Remove the chicken from the oven. Remove the foil cover, and baste the chicken again with the sauce mixture. Meanwhile, turn the oven temperature down to 350 degrees.
Immediately return the chicken to the oven, and roast for another 20-25 minutes.
Afterward, remove and brush more sauce onto the chicken, the return to the oven for another 20-25 minutes.

(Oven temperatures/cooking times may vary, so the best method is to use a probe thermometer. When the meat at the thickest part of the thigh reads at least 170, the chicken is sufficiently cooked. Make sure that the thermometer doesn't touch any bone inside the chicken; this will give an inaccurate reading. Also, be sure to allow the chicken to "rest" after roasting. It will continue to cook for a while, even outside the oven)

When the chicken is done, remove to a plate or platter. Allow the bird to "rest" for at least 15 minutes before serving (this also affords you the opportunity to whip up a batch of sangria, margaritas, or whatever you're into).

A four-pound chicken ought to serve two people, if it's accompanied by veggies, potatoes, rice, or (in my case) baked beans. I just ate the whole thing myself. Seriously yummy!