Here’s today’s recipe! Based on a couple things:
- The recipe my mom sent me called Amway Grand Plaza Grilled Chicken Midwest – in my Google Docs Recipes folder
Other great info and ideas at these links – at some point I’d like to try the brine/minimal method:
Anyway – here’s the plan today. Make a marinade of the ingredients below, divide this among four butterflied (spatchcocked? silly name) chickens in plastic bags, marinade overnight. Then, smoke for four hours at 220℉, with the goal of getting internal temp on the breasts to 160℉-165℉. Let the chicken rest, then carve it up.
Marinade – this is a simplified tripled version of the recipe (almost as the recipe suggests to do):
- 3 cups apple juice
- 3 cups oil
- 3/4 cup packed brown sugar
- 3/4 cup soy sauce
- 1/2 cup lemon juice
- 1/2 cup chopped parsley
- 1/2 cup chopped carrot
- 1.5 cloves garlic, minced
- 3/4 tsp peppercorns (I’m gonna grind black pepper here)
- 3 dashes Worchestershire sauce
- 1 bay leaf per chicken
I was able to find four approximately 4 lbs chickens at Costco for $.99 a pound. While there, though, I decided to also grab the salmon… It looked really nice, so I figured I might as well – save myself a little effort next weekend.
1820, 10 Feb: Finished prepping the chicken – they’re marinating in bags in the fridge. I need to get better ziploc bags next time – actual ziploc ones.
1850, 10 Feb: Finished prepping the salmon, and it’s in the fridge brining.
0315, 11 Feb: Birds went on. I added wood at 0530.
0715: Birds were 157℉. I decided to leave them on until 0745 – then I realized that I forgot to begin the fish drying, so…
0730: Fish began drying. I’m going to shorten the drying time by 30 min…
0750: Took the chicken off. It had only risen to about 159℉ in that time – I really need a thermometer that stays in the meat, and is readable with the door shut.
0840: The chicken is delicious – I had a little right off the smoker and it just all comes apart easily. In this time, I’ve cleaned the smoker a bit, and restarted it at 170℉. The fish looks ready to go on, despite shortened dry time, so I’ll turn the temp down, open the smoke holes all the way like I thought about doing last time, and put it on at 0900, then carve up the chicken.
1300: Took the fish off. It was at 147℉, which is hotter than desired… Everything seems fine with it though – it stayed moist and didn’t give up much. The flavor seems a little stronger, initially – smokier. I like it, but time will tell if this is better. The temperature seemed to be running a little hotter each time I checked it, this time, compared to others.
For next time:
- Get in-meat thermometer, butcher paper, and knife sharpener.
- If I end up liking this fish better, keep the vent holes half-open next time. But – try to take the fish off a little earlier.
Now, I’m a little tired.