3 posts tagged “smoke”
To make the rub, combine Fryin' Magic powder (or Shake'n'Bake), sugar, black pepper, garlic powder, Italian spices, and a pinch of cayenne in a bowl.
Light charcoal in grill and when covered in white ash, move coals to front half of grill.
Dredge chicken breasts in the mix on both sides, rubbing additional powder gently on.
Place chicken breasts on back half of charcoal grill for indirect heat (and warming rack if you have two levels), close lid, and partially close all dampers to moderate temp and trap smoke.
After 10 minutes-ish, rotate grill positions and flip the chicken breast, applying sauce of choice with a brush.
I used 1/2 Asian Garlic Chili sauce with 1/2 Texas Pete Buffalo Wing sauce.
After 5 minutes, flip chicken breasts and place them directly over the hot coals with the lid off/open, brushing again with sauce.
After one minute, flip chicken breast and rotate grill positions still over the coals with lid off/open.
After one minute, remove from grill and let rest for three minutes before eating.
Dry rub spices,
five pounds of pork spare ribs,
then two and a half hours of indirect heat from charcoal, damped down to keep it smoky and not too hot,
finished by a few minutes on each side directly over the coals with brushed on sauce.
Eldest attended her first day of Pre-school today.
Smashing success.
I didn't even cry as I dropped off my little girl.
Also my first day to have time to focus on youngest daughter.
She loved being an attention-hog.
Meanwhile, eldest rocked out and didn't want to leave her class at the end of the day.
Teacher reports that eldest is already head of her class.
Smoked a cheap cigar with good whiskey to celebrate.
