Inspired by addicted to smoke, I fired up the wsm. I gave up the quick easy cooks I had vowed to do through the week on a gasser. That only lasted a couple nights.
The smell of the smoke and the sizzle of the chicken grease on the coals. What more could you want on a Tuesday night.
I decided to try some carrots like ats did. How long on the carrots?
Have a good one fellas. I hope you are having a good night.
Also my wife kicked my diy rocking chair from an old fence out of the main area and into my bbq area. Oh well. I'll use it.
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Oh.
Now I get it.
Listen, I didn't time jack shit the other day. But I'm not picky about carrots. Soft or crunchy is fine with me.
Mine went on after the chicken, but also left after.
Cb door has 2 modes. Open for hot and fast.
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I've been nibbling on those carrots. Those are incredible!!
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Nice! Did you do anything to the carrots? While mine were on the grate for awhile, I rubbed some butter on them, and then sprinkled with some kinda seasoning stuff.
Quote from: addicted-to-smoke on May 08, 2018, 05:52:12 PM
Nice! Did you do anything to the carrots? While mine were on the grate for awhile, I rubbed some butter on them, and then sprinkled with some kinda seasoning stuff.
Just olive oil, kosher salt and course pepper. I really liked them. I will do those again.
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That's a damn good-looking weeknight dinner!
Sounds like a good time was had. Have to try the carrots sometime. I've always just blanched them.
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HK - how long on the wsm and what temp? roughly?
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Quote from: Mike Huff on May 09, 2018, 03:02:37 AM
HK - how long on the wsm and what temp? roughly?
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I usually look at the clock when I put the food on. Last night I forgot but my best guess is 1.5 hours at 325. My temp ranged from 300-350 during the cook so I am guessing an average of 325.
I cook chicken until the thighs probe at least 175.
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Quote from: Travis on May 09, 2018, 01:30:09 AM
Sounds like a good time was had. Have to try the carrots sometime. I've always just blanched them.
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I'm going to experiment with different ways of grilling the carrots. I couldn't believe how intense the sweet and salty flavor was along with some smoke.
My family didn't share my enthusiasm but I bet they will like it with a sweet glaze maybe.
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Quote from: HoosierKettle on May 09, 2018, 03:11:22 AM
Quote from: Mike Huff on May 09, 2018, 03:02:37 AM
HK - how long on the wsm and what temp? roughly?
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I usually look at the clock when I put the food on. Last night I forgot but my best guess is 1.5 hours at 325. My temp ranged from 300-350 during the cook so I am guessing an average of 325.
I cook chicken until the thighs probe at least 175.
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Thanks HK. I gotta get a probe. I just read addicted's chicken quarter cook on the farm. You guys have me motivated.
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Sorry don't have an after photo. This was last summer though...(pre wsm) I wasn't happy with the results. Too much wood/smoke really was over powering. Brined the breasts and placed them on cedar. Not pictured was a big chunk of pecan I added. So I'm looking forward to doing what ya'll did...with the carrots..
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