I smoked my first brisket, even though I’ve had my wood pellet grill for almost two years now.
And by I, I mean my brother mostly. I made up the rub, using brown sugar, paprika, salt, pepper, garlic powder, onion powder, cayenne, hot chili, cumin and oregano. But my brother did most of the smoking, setting the temperature and watching over it.
I paid close attention and asked lots of questions, so I think I could do it myself next time.
Since I have the very nice wood pellet grill and a counter full of tomatoes, I decided it was time to do some roasting.
I chose fire roasting over smoking because I was looking for the sweet/charred flavor vs. smoky. Smoking is at a lower temperature for a longer time. Worth the time if you want a deep smoke flavor.
For fire roasting: Continue reading
A friend of mine will be disappointed that I did not do beer can chicken. but I did not have a can of beer handy.
This was roasted on the wood grill and it just couldn’t be easier. Start at 400 degrees (F) for 15 minutes reduce to 350 degrees (F) and cook until 165 degrees in the breast. I let it rest for 10 minutes and legs, thighs and breast were cooked perfectly. Continue reading
I am seriously going to start a new cooking blog – it will have one simple recipe. Take item, season lightly with seasoning of your choice, cook on wood grill to appropriate temperature. Serve and enjoy the deliciousness.
Nothing has turned out badly on the new wood grill . Tonight’s roast chicken is no exception.