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Sunday night cook - chicken and Korean beef ribs

d16lee
d16lee Posts: 46
edited May 2015 in EggHead Forum
Hello all.

Long time no post.  Got time as I'm trying to light the egg in the rain. :)  I made a quick contraption with big clips and a paper towel.



Later to go on the grill will be chicken thighs 2 ways: 1) Jerk Marinated, 2) Oakridge Secret Weapon, and Korean Beef ribs.  More pics to come.
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Comments

  • Wolfpack
    Wolfpack Posts: 3,553
    Maybe try tin foil- the towel may not last that long:)

    Greensboro, NC
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  • d16lee
    d16lee Posts: 46
    Just got the chicken on when I saw temperature reach 400.  Smoke not clearing for some reason.  I cleaned out the egg earlier (in the rain) and put fresh lumps (Nature's Own from Costco).  



    The temperature is not holding steady...  Not sure how it's going to turn out.

    @Wolfpack - I was going to switch out the paper towel, but it's staying quite wet from the moderate/heavy rain.  

    It's been raining heavily all weekend here as it has not rained almost all month...
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  • d16lee
    d16lee Posts: 46
    Probing 140-150 F.  Knuckle hair curling. :)


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  • QingEsq
    QingEsq Posts: 241
    Now that's a fire!  (Old Eddie Murphy Comedian reference).

    Seriously though, the bird looks good despite the challenges.
    Always seeking the high I experienced from my first true BBQ experience.
    Downingtown, PA
    LBGE, WSM, Weber Kettle
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  • Legume
    Legume Posts: 15,938
    Hey, glad it turned out, it looks and sounds good.

    I bought a smokeware cap a while ago because I was mad at my daisy wheel, but it was just recently with all of the rain here in TX that I really appreciated it.  I've cooked all through the rain without any problems at all.  It's a good addition that solves the rain problem.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • YEMTrey
    YEMTrey Posts: 6,839
    Way to persevere and get the cook in.  Looks good.
    Steve 
    XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio
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  • d16lee
    d16lee Posts: 46
    edited June 2015
    Thanks everyone.  Just saw the other comments.  

    It's kind of a disappointing cook.  The flame really burned the chicken so most pieces have to be skinless...  How do people cook direct without the flame and temperature getting out of control from the opening of the cover?

    @Legume - I was thinking Smokeware Cap during this cook, but my wife will KILL me. :)  

    Anyways, here are some pics.

    Vegetables went on at the end...



    And here is plated picture held by the wife.


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