Monday's Hawaiian & Bourbon Glazed Thighs

[eDJ]

My first cook out weather was yesterday but it was rather windy. Today was actually an 85 degree day.

Made Horse Radish Scalloped Potatoes in the Dutch Oven to go with the
Chicken Thighs. Brined the Corn on the Cob in a Wine Brine, and marinated some big ol' Portabella Mushrooms in balsamic Vinegar and
my Hickory Smoked Salt.



As the chicken cooks it shrinks up and makes room for the Corn. I think the next time I'll have a foil tray to put the Pineapple tid bits in just before I turn them the first time.



So by the time the corn is done to my liking the chicken is nearly finished. So the corn comes off and the Portabellas goes on gill side
facing up. Doesn't take long to see the sizzling bubbles coming up
up through them, then flip them over.




Then by the time the Shrooms are done, it all goes to the table.



And it wouldn't be right not to mention a Dutch Oven experiment with these taters.



I took a bunch of my Kentucky Firecrackers and crunched them up kinda
coarse like to use as a topping. Got a lot of complements on that
fantastic topping I used and questions about what it was and how I made it.

Yet another use for them Kentucky Firecrackers

[Wingman]

Now that all looks damn fine from here. Nicely done!

[MossyMO]

Nice outdoor cook the cowboy camp chef way!

[Fishawn]

Like that cook really well...... Nicely Done

[Uncle-Honky]

Now that's a feast! Good looking grub!

[barkonbutts]

Oh yeah.. good eats!!

[1Cavman]

Real nice spread....

[SmokinOutBack]

That's one cool looking cook!

[curious aardvark]

great looking cook.
The hanging fire grill is neat

I've got a bunch of those wicker plate holders too - they are useful :-)

[eDJ]

Re:

I had another person contact me about cooking/smoking on an open fire like this, curious as to how "smoked" the meat would get. Wouldn't it
be better if it was in an enclosed unit so it would get intensive smoke ?

Well, It does get smoked quite well, it just doesn't have the water
pan under it which will keep down the temps in a "smoker" till the water has all evaporated and then the temps come up. But this way does
get plenty of smokey flavor and I've done this plenty of times now.

The other issue is the use of "smoke wood" such as Apple, Hickory, Plumb, etc. I save limbs cut out of the fruit trees around my area and they may be from 1" to 3" and I cut those into pieces about 12" long and place them into the fire before I put the meat onto the grill. I don't have any issues with soot as the fire has been burning for several hours and is down to hot embers.

I also have a foil pan from Dollar Tree that's about 4" deep and I put a knob on the outside bottom to use it like a lid. So I can cover the meat
and trap the smoke over the grill. I need to take a picture of that on the grill when I'm cooking the next time.

This would normally be a camping and traveling set up and it could
allow for a mess kit, coffee pot, skillets etc. The Dutch Oven(s) allow
a greater range of food items. The tripod could be built for less than $15 bucks by any resourceful person, if they had to buy the grill new.
Otherwise if you had an old grill given to you for less than a few bucks
you would be in business.


When I have friends over, I find this works well for entertaining them as they like to sit beside the river drinking beer, watching the big tow boats go by and enjoying the fire in anticipation of the good food.

If it's raining, then we can sit on the deck around the ECB I've modified
and stay dry while the food smokes. That's my "Plan B".

[sweet_magnolia]

Very nice cook! I like the idea of the firecrackers for topping on the potatoes!

[Bearcarver]

Good Lookin' Stuff!!!-----All of it!!!


Bear

[MrZip66]

Love that Kentucky Firecracker idea!