Smoked B B Q Chicken

Having had a wisdom tooth extracted last Friday, I decided nice and tender chicken would be about the best think to try and smoke this past weekend.


We made a simple rub (don't remember with what).

I used some hickory chunks for the smoke.





Golden brown before applying the sauce.

2009 Grilling Season Commences!

Grilling season kicked off this weekend with the Memorial Day holiday.

We smoked a nice piece of salmon over hickory chunks for about 2 hours.


Fat rising to the surface after a couple of hours.

Poblano peppers roasting over an open flame.


After a few minutes roasting....



Tubby went into a food coma after having the smoked salmon!



Another satisfied customer!

Green Eggs and Ham

Over thanksgiving i had an opportunity to try cooking on a big green egg with my dad.

This was the first time for me using one of these smokers.

After retrieving a medium sized pork shoulder aka Boston butt, I lightly salted and peppered the pork.

We started a fire and let the egg get very hot, 500 or so.

Then the butt was "seared" for a few minutes on each side in the smoker/grill.

After that was finished we let the egg cool down to around 250 or so and threw on, I believe an oak chunk for smoke.

After a few hours the internal temperature was reading 160.

The big green egg rendered some of the most succulent and flavorful Boston butt I have had in quite a while.

The big green egg is all it's cracked up to be...

Smoking with Doug

" We turned the lights down low and had a party on the patio." - ZZ Top

A couple of weekends ago I went over to my friend Doug's house where his friend Tommy was smoking chicken, pork, and salmon among other things.

Above you can see two beer can chickens cheek to cheek.




Below the two chickens was about an eight pound Boston Butt and a huge piece of salmon.

I found out that this particular Weber smoker is known as the "bullet" and Tommy was particularly adept at smoking on it.

The coals are in the very bottom that you can access by way of a door on the side.

He had some "chunks" of hickory that were soaked prior to going on the coals. He prefers them to chips.

Just above the coals sits a "drip pan", that was about half filled with beer before we put on the meat. (You can see it on the left)

On top of that was the first grate. He loaded the butt and the fish on this level.

The two chickens were placed on the top grate.

He had a digital thermometer hanging inside the body of the smoker. He kept it at 250 or below the entire time.


After 2 hours we pulled the salmon off. It was the best salmon I can remember eating in a very long time.

After about 4 hours we pulled off the chickens.

About 2 hrs after that the butt came off, which I forgot to sample.