If you aren’t smoking your meats this summer you’re wasting your time and taste buds. I’ve written about my love affair with turning my Weber grill into a smoking machine and have educated many friends on the setup.
The flavor rewards of smoking are huge. Grilling chicken often leads to tough and dry substances, while cooking low-and-slow produces moist, tender and flavorful meats.
This feast used a smoked fryer chicken (backbone removed) as the protein for a huge salad. I brined the bird (no name given) in beer and line juice before sliding it on the cool side of the grill for 90 minutes. The result was an incredibly crispy skin with a deep red hue.
The salad was romaine, arugula, carrots, cucumber and red and green onions. All topped with my patent-pending BB-ANCH!
Plus, the special treat were homemade tortilla crisps dusted with herbs and spices to add another crunch to the salad.
My summer project has been smoking meats. I’m not sure if the cave dwellers figured this out, but this is the ideal way to cook. Minimal setup, minimal effort, minimal cleanup and exceptional flavor!
I put a dry rub on some chicken thighs and leg quarters. Soaked some cherry wood chunks. Fired up the coals. Setup the water/beer tray. Then let the grill do the rest.
Adding the orzo salad took a little extra time but it ended up being a week’s worth of food and bait for my coworkers to perform some of my office duties.
Make the orzo as directed–just like pasta. 10 mins of cook time once the water is boiling. Total time: 15-20 mins.
Chop up some veggies. I used red onion, kalamata olives, roasted green pepper, grilled zucchini.
Add some olive oil and lemon juice. Salt & pepper.
Once the chicken is at 170 degrees (about an hour), let it cool. Chop up and add to the party.