OK......that didn't sound quite right.....what I meant was a bunny, smoked up along with 12 chicken thighs......
Thought I'd give the Blue EZ picked up Saturday a spin.................. didn't quite get the brine going soon enough Sunday, dumped the liquid & rinsed / dried the stuff & kept it deep chilled to go on Monday...........
*** Ed. Note: As I wasn't quick on the draw enough, the wife took matters into her own hands ( and I believe as some kind of protest) had tomato soup with a Cheetos cracker float going on for her dinner......
Brine was:
1-1/2 gal. water
3/4 C sugar
3/4 C Kosher salt
1/3 C Italian seasoning
1/3 C Gran. Garlic
1/3 C chicken rub
Didn't really need to brine chix thighs, but just wanted to try out some flavors & the bunny had been in the freezer up to time !!!
Thought about racing style, but split the bunny down........
Started some coals in my 1st ever Weber charcoal starter.....
Lay down some unlit & load on the lit, set in firebrick to hold the grate up to add wood.......
Almost grabbed the matching can of lighterfluid, but came to my senses first !!!
Then get everybody set to go on....
Didn't use rub on some of the chicken, just to see how it was & to use for chicken salad later.....
Bunny down first, with the wife's conribution ~~~>
Everybody in the pool !!!
Had some small cherry ready, but went for shread instead.........
Let it cook with just coals for a time 275 ~ 300, adding some more in & then added in the wood shread....
Trundling along....really damp, steamy smoke.....if worked right, it keeps food moist.....
Pulled the pieces closest to the coals & smaller ones as they were done......and flipped the bunny for a short bit.........
at that point the wood's burning thru....
All done..........
Plated.....
The brine kept things pretty juicy.....I like fixing it that way, just usually run out if time somehow......
The bunny was really good, but just slightly overdone towards the outer perimiters, should have pulled it off a bit sooner.....down inside was delectable !!!!