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My first cook (beer can chicken)


TheFifeFlyer
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Did the curing of the unit last week. Took it to 120c or so and let it die back. As per manufacturers advice.

Today was the big day for my first ever cooking on a BBQ, never mind a ceramic egg :) and this was my choice of drink.

 

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So yesterday, made up my own rub with a mixture of cheap, Jerk seasoning out of B&M. And filled out with kosher salt, pepper, onion powder, black onion seeds, mustard powder, smoked pimento (all the way from Spain :) ) garlic powder, ginger and cinnamon. Spray with veg oil and rubbed up the chicken and left it 24 hours in the fridge, uncovered. This was how it looked today.

 

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Prepped some young potatoes and got it all ready to cook. In hindsight, they could have done with being smaller chunks.

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Added 2 bits of pear wood for a little smoke.

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Brought the temp to 125c and fired in goodies. Brought up the temp then to 150ish and cooked the chicken for 2 hours.

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It was checked with an Inkbird IBT 4XS and wasn`t impressed with the bluetooth continually dropping when I went inside. Cooked it to 74c internal cooking temp`. This is how it came out. Rested the bird for 20 minutes and left the spuds to stay warm while shutting down the Kamado

 

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Very chuffed at my first attempt. The Mrs was very pleased too as she only ever really eats the breast, and it was astonishly moist and juicy.

 

The Kamado worked flawlessly and held the temp very well indeed. I used the restaurant grade lump that comes in a blue bag. (you`ll know the one.) and 2 pieces of wood. You clearly tasted the smokieness on the garlic cloves, corn and potatoes (they didn`t have any smoked pimento seasoning) and the chicken had a nice pinkish colour you assosciate with smoked meat.

 

Overall, I thought I did OK and here`s to the next one.

Andy

 

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Looks great...especially since its a 1st attempt👍

Did you get nervous/concerned with anything at any point in the cook?

The pear wood chunks and dark fruit cider seems like a great pairing😁

Edited by AdamG
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Thanks and surprisingly not Adam.

I prepared myself thoroughly by watching plenty videos over the last month to get myself psyced up for it. I was more nervous yesterday.

Of course, it`s a trial and error, and next time would use one bit of wood or none, just to see how the taste goes with just the rub.

 

Also, going with meat cooking temp`s is pretty foolproof, so now, would have no worries of getting a few round and not giving them food poisioning :)

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Sounds good, I once got a food thermometer as a gift a few years ago. The feeling of absolute certainty that chicken is cooked is great. Before that I would cut into the chicken to check and even though it always worked...there was that slight doubt.

What's next on your cook list?

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Am not sure mate.

Due to work commitments I struggle for time sometimes.

It`ll likely be pork chops/burgers/bangers, that sort of thing. Just something to char/open grill and see the difference in taste without the wood smoke.

A leg of lamb is definitely on the radar though :)

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Cheers Justin.

I`ve just eaten the remaing breast from yesterday, cold, and it was delicious. Lovely, smoked flavour.

Yeah, you`re right about the lamb. Especially as I like the fat, so will go for the shoulder.

I`m calling it a day in a years time so will get the maximum use from the unit when I retire. It looks like about once a month for now. I have access to plenty trout so may smoke a few and  use them up for eating at work as they`ll be just as nice, cold.

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On 8/22/2022 at 4:58 PM, TheFifeFlyer said:

Cheers Justin.

I`ve just eaten the remaing breast from yesterday, cold, and it was delicious. Lovely, smoked flavour.

Yeah, you`re right about the lamb. Especially as I like the fat, so will go for the shoulder.

I`m calling it a day in a years time so will get the maximum use from the unit when I retire. It looks like about once a month for now. I have access to plenty trout so may smoke a few and  use them up for eating at work as they`ll be just as nice, cold.

I had another cook today so did one of those trout I mentioned.

I didn`t add any pear wood this week just to compare the difference. I`ve just had some of the cold trout and it was lovely. Not too smokey but definitely taste it. I cooked it slow n low at 140-150c for an hour and was pretty perfect.

Next, I also cooked tomahawk pork chops I got from a local farm shop. They were already marinated so didn`t add anything more except kosher salt and pepper. Cooked between 160-220c for about 45 minutes then removed the heat deflector and open grilled until cooked/charred. Superb I have to say. The mix of smoke, sweet chilli marinade and some burning ember flakes was perfect. One thing though. I also did peppers, mushrooms and potatoes and being honest, that was too much 'BBQ' flavour. I`ll definitely have plain mash or something next time.

I`ve got the bug  :):) Just need to get a divide and conquer now

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