Sunday, June 22, 2008

Rubin' some Chicks

Now...when using Natural Lump Charcoal, I've learned that it is VERY important to not just light the grill but to let it get up to temperature before I even think about putting meat or anything else on it. A couple times before I was so enlightened, I would put meat on the grill while blue/white smoke was still coming out the top. These are the impurities that the natural charcoal is burning off...so wait until the only thing coming out the top of your grill is HEAT! :D

So, I know from past experience that blog folks don't dig seeing raw meat so I didn't take any pix of the chicken prior to prepping. But here's a semi-wet rub that I created....take some concentrated tomato puree, add some Chipotle puree (about 1/3 as much relative to the tomato paste), dark brown sugar, salt, pepper, onion powder and garlic powder. Let that sit for a little while to blend then added it to some chicken thighs to give some flavor. Now...most people (including myself when I don't have tons of time) cook thighs at around 350 'till done. What I did in this situation was to cook 'em low (200 degrees) and slow (3 hours). I hit it with soem reserved glaze from time to time but not too often...remember..."if you are lookin' you ain't cookin'". What came out I have to say was pretty damn yummy:

Little sweet...little spicay and really tender. I'd totally recommend the slow/low thighs if you haven't done it. Now...just so you can see what Boston has been up to last week.....I got outta work last Thursday at lunch to go see the Celtics celebrate their 17th championship:

The crowds were outta control, but it was really nice to be able to get out and enjoy a really nice day out with some nutty but fun sports fans. I know that people around here have been waiting since 1986 to celebrate a championship and as I was one of the kids walkin' around in the 6th grade with a Celtics cap, I had to smile and enjoy the moment.


**********GROOVY SLOW/LOW MUSIC****************

The Stills - Still in Love


10 comments:

Lydia (The Perfect Pantry) said...

Glad to see that you and your Big Green Egg are getting along so well! It's a good week to be green -- and by that, I mean Celtics Green!

Moon said...

Very good. I'm just starting out so I'm gleaning all the bbq blogs for tips. I didn't know that about the smoke when you first start. Are you putting in any flavored wood, like hickory?

wheresmymind said...

Here's my quick tip's on smokewood...I'd soak it for at least 3 hours (preferably overnight) in either water or some other flavored liquor like apple juice or liquor. I love using applewood for pretty much any/everything but don't use it all the time. I would recommend using mesquite VERY sparingly...makes everything taste like smoke smoke smoke which = ick IMO.

coffeepot said...

Wow the seasoning sounds great.

I also dug the Stills because I am not up on music much but I really like that song.

JennDZ - The Leftover Queen said...

Sounds like a great grilling day! Oh how I miss the grill now that we live in a second floor condo! I can at least live vicariously through you and other bloggers! :)

coffeepot said...

By the way I have tagged you for a meme. Sorry if you have already done it before.

http://coffeepot.wordpress.com/2008/06/25/me-oh-me/

Glenna said...

The chicken sounds Wonderful! Great job. Loved your sayings too--very funny!

William Conway said...

Holy crap, I just now figured out that you've gone BBQ! And if I'm to blame for you getting a BGE, then I'm not at all sorry.

Perhaps when I get my house and smoker I'll resume my food bloggin. I sense some competition coming on!

David said...

one of these days I've got to incorporate the smoke flavor concept into my grilling!

Anali said...

Great picture of the trophy! These are exciting sports times here in Boston. And thanks for skipping the raw meat photos! ; )