The Ravness brought home a standard chicken this evening.
I decided to see if I could replicate the coloring that was achieved
on the earlier Cornish
hen session. I set up the egg for a semi-indirect cook. I
will place a foil drip pan on the lower grill under the larger
fowl. A couple of chunks of oak is added to the lump for that
very important smoky essence.
The bird was bathed in a light wash of Italian and coarse
black pepper followed with a dusting of homemade rub. When the
egg read a stable 350° the fare was added to the grill.
As dusk passed and the evening settled in I sat back on my
deck and watched the colors play across the sky and reflected
on the days events. The smell of wood smoke is in the air and
sizzling sounds fill my ears. This timeless ritual that has been
played out since man first married fire and meat never ceases
to amaze and delight me.
I let things ride for about an hour and twenty minutes. The
dome temperature ranged from 350° to 400°. I opened it
up and things looked good. I popped in a small poultry thermometer
which announced the chicken was ready at 180° internal.
The color was good although not quite to the spectacular mahogany
hue that was achieved on the Cornish game hens previous. We decided
to eat it regardless.
Note the melted brown sugar from the rub. After I put the
chicken on the egg I had the realization that I had not used the
rub on the game hens and that color difference may result from
the addition of brown sugar to the equation. Luckily the sugar
did not burn.
Dinner was served and discourse for tomorrow's feast
was began.
