Hi all -
Been using the Akron for a few weeks now and falling in love. Did some chicken breasts over the weekend....turned out great.
I’d like to try my hand at smoking or a low-n-slow with chicken this weekend. What range of temps should I shoot for, and how long?
Planning on using some light wood chips, as I think I remember the darker the wood, the heavier the smoke.
The weather was lovely this weekend so it was definitely a grilling weekend...
Saturday I did my first attempt at Turkish Pide bread. This is how it looked just before putting on a pizza stone in the grill:
The black seeds are Nigella seeds which impart a very unique (and very nice) flavour. I often use them with rice. But anyway, after about 20 minutes at 220C:
Overall I was very pleased with the results, although the bottom could have been a bit crisper (I think I should have let the pizza stone heat up more - despite what the recipe said....)
While this was cooling down a bit half of it got eaten but did some Chicken supremes which had been in a piri-piri based marinade all day, and once they were done some olive oil brushed aubergine slices:
Really good chicken - I love piri-piri ! Pide was definitely better when really warm - just needs 10 minutes to cool slightly...
Sunday I did leg of lamb. Firstly I made deep slits into the flesh of the lamb and then made a marinade paste of EVO, lemon juice, garlic, fresh parsley and oregano, seasoning, and anchovy fillets (with the olive oil from the tin). This had about 6 hours marinating then into a hot (220C) grill and then closed the vents down to let cool down to about 180C. Basted a few times with the drippings then after about 1.5 hours this is what it looked like:
Removed the meat and covered with foil to rest while I got the cast iron griddle out and got the temperature back up so the griddle was nicely hot. Then griddled some previously part cooked (steamed) carrots and asparagus which had been dressed with EVO:
Then while I kept this little lot warm in the gasser (it does have it's uses....) griddled some Aubergine which had been brushed with EVO:
Served with some super fresh Cornish new potatoes (not pictured). Everything was really lovely - but the real star of the show was the Lamb. It had a real depth of flavour - I've used Anchovies with Lamb before but not in a marinade - but they really do work.... Will definitely do this again !!!
Some wangs seasoned with Oak Ridge BBQ Secret Weapon and slathered with Sweet & Spicy, and Honey BBQ Baby Ray's sauce. I also added a little extra heat via some cayenne pepper powder. I just started a load of lump charcoal with a starter cube. Put the ×-rack on the high position, placed the heat diffuser half moons on, and then the grill grate. I closed the dome and opened the bottom vent completely. Then I opened the daisy wheel so all the holes aligned and swung the vent on top about a 1/4 of the way open. Waited for the temp to approach 400°, then closed the bottom vent about half way. Put the wings on and flipped them a few time so they would cook evenly. When they were almost done placed them in a stainless steel bowl tossed them with sauce threw them back on for a few minutes and viola!
88° here in the 603 today! My wife had said she didn't want to heat the house up, so when she was leaving work she asked to grill the chicken breast that I bought yesterday. Was actually going to do them on the gasser, however when I went out to clean the grates my propane had run out.... I quickly load up the firebox and get to temp(350°) and go in to put some seasoning on the breasts. I used some pampered chef Korean BBQ that my wife got free for spending tons of money. 30 minutes a side over 2 small chunks of apple(direct heat), with quarter turn on each side. Wife prepared rice and sliced veggies while I cooked the breasts. Let them rest 5 minutes. A splash of hot sauce and soy with a bit of shredded cheese on top. I thought the breasts were a hair over smoked but seem to hold up nicely to the soy sauce. Yummy Wednesday dinner is served! Best enjoyed with an ice cold Narragansett.
I had a hankering for some "Wings and Thangs" so I searched the internet for a good appetizer to go with wings. I came up with one from “Tasty” on YouTube.
I started out with the potato skins as they took the longest. Here are the ingredients:
4 medium large (or 8 smaller) Russet potatoes. Prick w/ fork and bake for 60 minutes at 400 degrees.
Let then cool and cut in half.
Scoop out most of the potato flesh leaving approximately 1/4".
Place them on a baking rack (flesh side up) and coat the flesh with some OO and bake for 15 minutes at 400 degrees. (Flip after 10)
While they are baking put the flesh of 2 scooped out potatoes into a bowl, add the following and then mix well:
1/2 cup grated Sharp Cheddar Cheese
1/2 cup grated Mozzarella Cheese
6 oz. of softened Cream Cheese
2 cups shredded chicken
1 packet of Ranch Seasoning. (2 tbsp.’s)
1/2 cup Hot Sauce
Take the potato skins and fill with the potato and chicken mixture.
Top with more grated Sharp Cheddar Cheese and bake for 15 minutes at 400 degrees. (Drizzle with some ranch dressing and some diced green onion and serve)
For the wings I used a recipe from Chef John on Food Wishes. Here are the ingredients:
Honey Sriracha Chicken Wings
Ingredients for 4 portions:
2 1/2 pounds chicken wing sections (I had 1 ¼ lbs. so I cut these amounts in half)
1 tbsp kosher salt
1 tsp freshly ground black pepper
1 tsp smoked paprika
2 tbsp baking powder (aluminum free)
- Coat wings, and bake at 425 F., turning every 15-20 minutes, until they are browned and crispy. Total cooking time will be about 1 hour, but that depends on the size and temperature of your wings.
On the kamado at 400.
After 15 minutes I flipped them.
While they were cooking I made up the glaze. Here are the ingredients:
For the Honey Sriracha glaze: (I cut these amounts in half)
1/3 cup honey
1/3 cup Sriracha
1 tbsp seasoned rice vinegar
1/4 tsp sesame oil
sesame seeds to garnish
Here they are ready to be glazed.
Here they are plated up with some ranch dressing, carrots, celery and a Ballast Point Grapefruit Sculpin.
Close up of the wings.
Close up of the Buffalo Chicken Potato Skins.
Wings had some nice heat and sweetness to them and the skin was fairly crispy too.