Cherry Roasted Thighs and Brats

IMG_20130101_172726IMG_20130101_152809

It’s the first of the New Year and I had to create a bit of Summer. Right now it is 35 degrees, grey, and a bit dreary here in Philly. But that doesn’t have to stop me. Mind you, my wife and neighbors are sure I’m insane. Besides, its been a couple of months since I’ve been able to grill. Let’s see Hurricane Sandy, an unnamed storm, traveling to Detroit and Chicago for work,  a couple of bouts with some good chest colds, and voila!, There goes your time.

Official sponsor of today’s cook

IMG_20130101_141938

Winter in Philly…

IMG_20130101_134551

So as before, let’s get started with the players:

Dry ingredients for rub: Wet Ingredients:
3 tbsp Paprika
1 tsp Garlic salt
1 tsp Onion powder
t tsp Coarse black pepper
3 tbsp Brown sugar
Potato Rolls
Johnsonville Bratwurst
12 chicken thighs
2 tbsp EVOO

Since I only thought of barbequing this morning, I didn’t have time to brine the thighs, so I used this basic rub and let it sit for a couple of hours while I grilled some bratwurst and potato rolls. Also, I will do a complete slow and low cook without starting the chicken directly over the coals first. This way they get a chance to absorb as much of the cherry smoke as possible.

I rubbed the thighs with the EVOO first then liberally sprinkled and rubbed in the dry rub. The rub is very basic so go with as heavy as a hand you like.

IMG_20130101_142237

The temperature outside is a bit on the cold side, 35 degrees and about 10 mph wind. So I don’t have to worry about temps getting away from me at the beginning of today’s cook. I lit one full Weber chimney of coals that I split between a weber basket and the rest heaped against the other side of the kettle.

This allowed constant heat for the cast iron griddle for the onions, mushrooms, and green pepper, as seen below. I used a bit of smoked sea salt and dried porcini mushrooms while cooking the vegetables.

IMG_20130101_143552

After about 30 minutes:

IMG_20130101_151722

Best Potato Rolls in Philly!

IMG_20130101_140711

Toasting the potato rolls:

IMG_20130101_151958

 

PART II: Thighs

During the brats, the temperature of the kettle wavered between 350 and 300 degrees. About an hour into the cook I added 20 unlit briquettes on top of the burning coals and gave it ten minutes to catch. I poured out the basket onto the side as well as I wouldn’t be needing it for the chicken

At about 30 minutes later in I added in 15 additional unlit briquettes to ensure I had enough heat for the planned cook time of 1:45 minutes totals.

Final Pics of Thighs

IMG_20130101_172707

Thighs came off and were perfect. Meat fell off the bone. They went great with a 1:1 mix of Sweet Baby Ray’s and Srirachra Chili Sauce.

Advertisements

Garlic, Broccoli, and Cheddar Bratwurst

I picked up a pack of these brats from the local whole foods store. (By local I mean Jenkintown) I went to get something else completely and decided to pick these up while I was there. Complete impulse buy.

IMG_20120721_142727

I used a whole Weber Chimney full of Kingsford briquets. I also cooked corn, and two pork roasts so I needed all the coals. (I’ll blog about those at another time)

IMG_20120721_142541

I’ve raked the coals to one side as you can see. I smoke roasted these at 350 degrees for about 35 minutes. I used 1 chunk hickory and 1 chunk cherry during their cook. The picture below was taken about halfway through.

IMG_20120721_155906

Here are the brats as I’m pulling them off the grill. I probably could have pulled them five minutes sooner as a couple split. But all in all, a successful cook.

By the way they tasted great!

IMG_20120721_162617