Hola from Juárez Mexico
Hope everyone is enjoying Easter weekend!!!
Today was chicken on Weber Performer
Rub made with
Weber’s chicken run (unsalted)
Paprika
Chile rojo powder
Onion powder
Kosher salt
Used lump charcoal
And my recent made large Weber basket, made from 2 regular baskets works GRATE!!!
Cebollita de rabo (green onions) sprayed w some olive oil and added same rub as chicken
Things to learn:
1) start the cook with more time. (Earlier) since this was an indirect cook, chicken takes longer to reach safe temp
2) learn to better control heat. Started with half chimney lit and the rest unlit. Vent full open temp went up to 600f, closed lower vent to 1/4 open and temp went down to 300f, got scared (I know sorry I’m new) open full again bottom vent closed half top vent. Basically the temp played with me all afternoon
At the end it took about 3hrs to reach internal temp 165f, but not off the bone meat and the skip was leather like
Meat did taste great... very good rub
Red wine also taste very good
Still learning...
keep enjoying the weekend where ever you are in the world!!!
Mis mejores deseos para ustedes y sus familias
Sent from my iPhone using
Weber Kettle Club