smoker pete
New member
Brined a fresh Foster Farms Chicken for 5 ½ hours using the following:
½ Gallon of Water
½ Cup of Sugar
½ Cup of Kosher Salt
1 Cup (8 fl oz) KC Masterpiece Honey Terriyaki Marinade
Spatchcocked the Chicken and rubbed ON/Under the skin with EVOO and Jan's Dry Rub. The menu will include Potato Wedges roasted in the SRG, and Corn on the cob.
Preheated the MAK 2 Star Pellet Smoker-Grill to SMOKE (180º) using Pecan pellets. Inserted the Terriyaki Brined Spatchcock Chicken for 2 hours of Smoke.
The MAK 2 Star produces volumes of Smoke on the SMOKE and other low temperature settings. After 2 hours of Smoke the thickest part of the breast was at 110ºF and I Bumped the temperature to 325ºF until the Internal Temperature reached 165ºF.
While the Terriyaki Brined Spatchcock Chicken was being scrumptiously prepared in the MAK 2 Star, it was time to prep the scrubbed potatoes. Cut the potatoes into wedges and coated them with Annie's Roasted Garlic EVOO and Johnny's Garlic Spread Seasoning.
I believe it's important for me to document in detail all my cooks so I can better time when to prep and cook the sides and garnishments. After checking my "Little Black Book" I know that the Terriyaki Brined Spatchcock Chicken will take 3 hours ± 15 minutes. Add 20 minutes of resting under a foil tent bringing the total time to ~ 3 ¾ hours.
It will take ~50 minutes for the Potato Wedges to roast in the SRG ... All I need is some simple math to determine when to insert the spuds in. The Infrared SRG does not require preheating but I just can't bring myself not to. Set the SRG on HIGH with the Lid Open. 15 minutes later I closed the lid for 5 minutes to brown the tater wedges a bit. Finished the Potato Wedges with the Lid Open.
After 2 hours of Smoke @180ºF, it took another hour and 5 minutes @325ºF for the IT to reach 165ºF. Here's the golden brown Pecan Smoked Terriyaki Brined Spatchcock Chicken before being tented under foil for 20 minutes.
Potato Wedges turned out great along with the Corn on the cob, which took 25 minutes from start to finish using the Camp Chef Triple Burner Stove.
The money $shot ... A golden Pecan Smoked Terriyaki Brined Spatchcocked Chicken Leg, Thigh, and Wing Drumette with an ear of Corn and a side of Potato Wedges ... Man-Oh-Man - was it ever exquisite and the entire meal was prepared outside in 98ºF weather keeping the house cool!! ... Bon Appétit
½ Gallon of Water
½ Cup of Sugar
½ Cup of Kosher Salt
1 Cup (8 fl oz) KC Masterpiece Honey Terriyaki Marinade
Spatchcocked the Chicken and rubbed ON/Under the skin with EVOO and Jan's Dry Rub. The menu will include Potato Wedges roasted in the SRG, and Corn on the cob.
Preheated the MAK 2 Star Pellet Smoker-Grill to SMOKE (180º) using Pecan pellets. Inserted the Terriyaki Brined Spatchcock Chicken for 2 hours of Smoke.
The MAK 2 Star produces volumes of Smoke on the SMOKE and other low temperature settings. After 2 hours of Smoke the thickest part of the breast was at 110ºF and I Bumped the temperature to 325ºF until the Internal Temperature reached 165ºF.
While the Terriyaki Brined Spatchcock Chicken was being scrumptiously prepared in the MAK 2 Star, it was time to prep the scrubbed potatoes. Cut the potatoes into wedges and coated them with Annie's Roasted Garlic EVOO and Johnny's Garlic Spread Seasoning.
I believe it's important for me to document in detail all my cooks so I can better time when to prep and cook the sides and garnishments. After checking my "Little Black Book" I know that the Terriyaki Brined Spatchcock Chicken will take 3 hours ± 15 minutes. Add 20 minutes of resting under a foil tent bringing the total time to ~ 3 ¾ hours.
It will take ~50 minutes for the Potato Wedges to roast in the SRG ... All I need is some simple math to determine when to insert the spuds in. The Infrared SRG does not require preheating but I just can't bring myself not to. Set the SRG on HIGH with the Lid Open. 15 minutes later I closed the lid for 5 minutes to brown the tater wedges a bit. Finished the Potato Wedges with the Lid Open.
After 2 hours of Smoke @180ºF, it took another hour and 5 minutes @325ºF for the IT to reach 165ºF. Here's the golden brown Pecan Smoked Terriyaki Brined Spatchcock Chicken before being tented under foil for 20 minutes.
Potato Wedges turned out great along with the Corn on the cob, which took 25 minutes from start to finish using the Camp Chef Triple Burner Stove.
The money $shot ... A golden Pecan Smoked Terriyaki Brined Spatchcocked Chicken Leg, Thigh, and Wing Drumette with an ear of Corn and a side of Potato Wedges ... Man-Oh-Man - was it ever exquisite and the entire meal was prepared outside in 98ºF weather keeping the house cool!! ... Bon Appétit
