Marinated two whole chickens in a miso marinade overnight. Rinsed and ready for a drying in the fridge till this afternoon.
(http://i1095.photobucket.com/albums/i480/okmiller/null_zpse971c6ad.jpg)
More pics to follow :)
Never heard of a miso marinade. Care to share the recipe?
Quote from: Weber MD on October 20, 2013, 07:22:48 AM
Never heard of a miso marinade. Care to share the recipe?
Miso is a fermented bean past used a lot in Japanese dishes . It is a common soup served at sushi restaurants.
I used the recipe from Gary Wiviott's low and slow .
1/2 cup yellow miso paste
1/3 cup soy sauce
1/4 rice wine
2 tbl spoons brown sugar
1 tbl sesame oil
I added these and enough water (~ 8 cups) in a 2.5 gallon ziplock to cover two chickens. This is a little more dilute, but I let it soak a little longer than the recipe calls for (12 hours). The paste has a fair amount of salt so you need to make sure it doesn't soak too long.
Thank you. Will have to give it a try.
No water in pan. Placed a layer of ceramic bricks and covered with foil.
(http://i1095.photobucket.com/albums/i480/okmiller/null_zpsab4d7420.jpg)
Minion with the can in the middle using lump. 2/3 thirds lit lump. Added a bit more unlit on top to fill ring. One chunk of pecan and one of apple.
(http://i1095.photobucket.com/albums/i480/okmiller/null_zps2ff757ac.jpg)
Cooker started at 260 or so after both birds were on - all vents open. About 45 minutes, temp creeped up. Two lower vents closed to maintain temp around 300-315 (at lower grate).
Breast in lower hit 165 at around 2 hours. Checked top bird- it was done too.
(http://i1095.photobucket.com/albums/i480/okmiller/null_zpsb98ed270.jpg)
Both birds before a wrap in foil and rest
(http://i1095.photobucket.com/albums/i480/okmiller/null_zpsaefb6940.jpg)
They were real juicy, but the marinade didn't seem to impart much flavor. I probably diluted it a bit too much. They still had a nice smoky flavor - pecan/apple is great with chicken.
Also cooked up some cornbread and steamed some cauliflower on the 26
(http://i1095.photobucket.com/albums/i480/okmiller/null_zpsb484d978.jpg)
I do think I could have hit 350 or so if I hadn't closed two of the vents. Took a peek and still half a ring of lump.
Looks good! I think a 14.5" grate is about perfect for a decent size chicken and the little WSM can fit two. :D
I'm not surprised that the brine didn't impart much flavor. I think the components would be subtle at best and there's really nothing wrong with that. If the chicken remained moist then the brine did the job.
Quote from: HankB on October 20, 2013, 06:39:11 PM
Looks good! I think a 14.5" grate is about perfect for a decent size chicken and the little WSM can fit two. :D
I'm not surprised that the brine didn't impart much flavor. I think the components would be subtle at best and there's really nothing wrong with that. If the chicken remained moist then the brine did the job.
Thanks Hank, I think you are right :) The chicken was really juicy. I took a few more pics to show how I ran this cook.
Foiled the bowl and lined with a layer of ceramic briquettes.
(http://i1095.photobucket.com/albums/i480/okmiller/null_zps8a7809cf.jpg)
Another layer of foil to keep the briquettes from soaking in grease. Did a good job if collecting drippings.
(http://i1095.photobucket.com/albums/i480/okmiller/null_zpse12e21ba.jpg)
About 1/2 ring of lump left
(http://i1095.photobucket.com/albums/i480/okmiller/null_zpsbb690a2a.jpg)
Still some space for ash underneath grate.
(http://i1095.photobucket.com/albums/i480/okmiller/null_zps883790d0.jpg)
Definitely lump is preferred over briquettes in the little guy for minimal ash production and ability to push the temp up.
Quote from: Bbqmiller on October 21, 2013, 02:43:02 PM
Definitely lump is preferred over briquettes in the little guy for minimal ash production and ability to push the temp up.
I used lump in mine on the second cook and t worked great. It held a steadier temperature than any of my other cookers.