Sometimes I Smoke some chicken and pork on my large smoker (using indirect heat), and then there are times when I like to fire up my small tailgater for some hot and fast grillin'. Although the following method sounds, and may look brutal, the end result is delicious. My pictures on this one did not do justice to my satisfaction, but gives a good idea of how I grill hot. My grill is fairly small, bur I build a good hot charcoal fire on one end, opposite my top stack/damper. I like to use good ol' "Lump" charcoal. It is far superior to the more common "Briquites". Sometimes I use Mesquite Charcoal, mainly with beef. For my chicken and pork, I use Hickory charcoal.
After I have a good hot bed of coals, I lay my pieces of chicken over those coals, and sear them. There will be some fire, and of course I spray water on the fire to keep it at a minimum. However, I do almost go to the extreme and really sear the meat. It seals in the juices and adds a charred flavor that you just don't get when your smoking your meat slowly. Of course, you get great flavor from slow-smoking, but a different flavor altogether. I don't always baste my meat while I'm cooking it, sometimes I do. This time, I used my spice rub generously on the chicken and my country-style pork ribs. After searing the chicken, I move it over to the far end of the grill, and "stack" it up, since I don't have a lot of room on this small grill. Then I sear the pork the same way, and then place the ribs on top of the chicken. Always put your pork on top, so the pork drippings can drip down amongst the chicken pieces (I used thighs). All of this so far, has been done with the lid of my grill open. Then I put a piece of Hickory Chunk next to the charcoal, on the end where the meat is. This will get a good smoke going, and then I shut the lid down, close the damper almost all the way, and let 'er smoke awhile. When it is done, you have a real pit-style BBQ cooked on a small tail-gater grill. The meat is going to finish off looking almost burnt, but don't confuse this with seared and charred. Then serve it with your favorite BBQ Sauce. It will have a full-bodied BBQ flavor and cooked in a reasonably short time.
With the holidays coming on, I'll be smoking some hams and turkeys on my smoker, so I'll be getting with you on that soon. Thanks for reading my Ramblin' and check it out!
After I have a good hot bed of coals, I lay my pieces of chicken over those coals, and sear them. There will be some fire, and of course I spray water on the fire to keep it at a minimum. However, I do almost go to the extreme and really sear the meat. It seals in the juices and adds a charred flavor that you just don't get when your smoking your meat slowly. Of course, you get great flavor from slow-smoking, but a different flavor altogether. I don't always baste my meat while I'm cooking it, sometimes I do. This time, I used my spice rub generously on the chicken and my country-style pork ribs. After searing the chicken, I move it over to the far end of the grill, and "stack" it up, since I don't have a lot of room on this small grill. Then I sear the pork the same way, and then place the ribs on top of the chicken. Always put your pork on top, so the pork drippings can drip down amongst the chicken pieces (I used thighs). All of this so far, has been done with the lid of my grill open. Then I put a piece of Hickory Chunk next to the charcoal, on the end where the meat is. This will get a good smoke going, and then I shut the lid down, close the damper almost all the way, and let 'er smoke awhile. When it is done, you have a real pit-style BBQ cooked on a small tail-gater grill. The meat is going to finish off looking almost burnt, but don't confuse this with seared and charred. Then serve it with your favorite BBQ Sauce. It will have a full-bodied BBQ flavor and cooked in a reasonably short time.
With the holidays coming on, I'll be smoking some hams and turkeys on my smoker, so I'll be getting with you on that soon. Thanks for reading my Ramblin' and check it out!
stevo
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