I found an old chicken in the freezer. My plan is to brine it and then smoke it on the egg. I figure the brine should help add flavor to the dried out freezer chicken. I’ll post pictures as I go.
My phone is backed up with BBQ pictures. Instead of separating posts for everything, I’m going to writ up one massive entry.
Soaking wood chips for the pork butt that I cooked in July.
Fresh pork butt.
All spiced and ready to go.
I used the larger wood chunks this time.
Ready to go.
With about an hour left, I put on some corn on the cob.
Gotta love corn.
Grilled corn is one of my favorites.
The pork is done and in the house.
Another night in July I cooked up some zucchini from our garden.
My trustee salt and pepper grinder and the universal extra virgin olive oil.
At the end of July, I grilled up some local beats and corn. The beats were sweet and juicy.
Super chivy pizza.
I love chives.
I used the leftover zucchini to make a salad with feta cheese.
Excellent cedar plank salmon.
This time it did not catch fire.
Random shot of asparagus and zucchini I made in August.
In late August, we were visited by Steph and Bobby. I make Piri Piri Chicken with a homemade sauce. Its turning out to be one of my specialties.
I also grilled some watermelon. That’s right, watermelon.
The chicken took a while. It was pretty cold inside.
Good this I spatchcocked it so it cooked evenly throughout.
Now we jump to the day after hurricane Irene. I grilled chicken thighs.
Erin made a delicious salad and Israel couscous.
Considering we were scrapping the barrel to find things to cook, I think we did an excellent job feeding our refugees.
After we got back from Spain in September, I harvested a 20inch 5.12lb zucchini. It was the biggest we’ve ever grown.
I grilled all of it. It took up the entire grill. Wow.
Less than 2 hours before Eagles game time, I was told to cook the pork so its ready after the game. I lit the BGE while I prepared the setup and supplies. The plan was to make pork tacos and since the forecasted rain never arrived, why not smoke the pork. It was a small 1.7 LB pork shoulder roast from Giant. I covered it with garlic powder, paprika and smoked Hawaiian salt. I cooked it at 225 degrees for about 4 hours. That was too long for such a small roast. It ended up dry but the spices were great. We added shredded lettuce, chopped green onions, shredded cheese and super spicy green salsa to make the tacos. With all the ingredients the tacos turned out good with the dry meat. I need to learn how to cook smaller things on the egg.