Second Cook: Divine Inspiration Marinade

jimbotron

I had a marination dream last night, and woke up and wrote down the recipe: white miso, apple cider, grated onion, hot paprika, black pepper, ginger powder, olive oil, bourbon.

Not bad, huh? So I did it. I marinated the latest in my endless supply of skinless boneless chicken thighs in the above concoction, then egged them at 400 direct. Served with saffron brown rice and steamed broccolini.

Result? Almost exactly the same result as my naked, unseasoned, untouched chicken thighs last night.

Lesson learned: there's a place for marinades and such, but 1. you can't be subtle (I should have ramped up the seasoning proportion), and 2. egg cooking's so intrinsically good that you don't really need it.

One thing I did notice was some rough smoke flavor in the meat tonight, which I didn't have last night. I added new lump to old, lit it, waited 10 mins open and a few mins closed, but the egg was still emitting white smoke. I got impatient and proceeded anyway. Mistake, I guess. But why was it taking longer tonight than yesterday, when tonight there was a lower percentage of raw charcoal?

DynaGreaseball

I usually let it cook off for a half hour or more. The smoke should be almost nonexistent.

bubba tim

That's it Jimbo. Dyna is spot on. Don't rush the cook.

jimbotron

Ok, thanks, I'll be more patient. But last time it was much faster. Does the combo of old and new lump take more time to get ready than just new lump? Or is this just one-uh those things?