I am not letting the fact that it's 95° outside (100° yesterday!) stop me from cooking. So what I lost a few layers of skin off my bare feet on the deck! It'll grow back!
I put on a 2.7 pound chuck roast on the keg along with a spatchcock chicken that I brined overnight. I seasoned the chuckie like I do my briskets, coarse black pepper, kosher salt and granulated garlic. The chicken got some of Tee's Mo'Rockin' Chicken Rub and a little S&P for good measure.
Smoked at 250° with cherry wood and gradually ramped up the heat to 300°. Both finished at the exact same time with internal temps of 165°.
The bird got removed from the tanning bad and cooled on a plate. The chuckie went into a pot with sliced bell peppers, jalapenos, onion, 1/2 of a scotch bonnet pepper, worcestershire, Guinness Extra Stout, a little Frank's Red Hot, garlic, Stubb's Beef Marinade, beef base and salt and pepper. Put foil on it and into a 350° oven for a few hours. This is my modified version of Pepper Stout Beef. It should be ready just about the time my Wife and Son walk in the door from their camping trip.
Once the chicken cooled, I made some more of my Smoked Chicken Salad. I liked it so much last time that I've been itching to make it again. It'll be good to go for lunch tomorrow! Can't wait!
