4th of July on the Ranch

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Old Dave

Senior Cook
Joined
Mar 29, 2009
Messages
271
Location
Indiana
I did this cook on my Weber Ranch Kettle yesterday and it came out quite well.

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I made up a pan of green beans, new potatoes, onions, mushrooms, and seasoned it with some country ham and bacon along with some fresh herbs.

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I also cooked six very nice chuck roasts on this cook...these were so nice that I couldn’t find a thing to trim on any of them. The second meat on this cook was some very hot, and insanely hot jerk chicken.

I split 4 pounds of cold briquets on two sides of the kettle and then added about 2 pounds of hot briquets over the top and then added a chunk of hickory for my smoke wood.

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I added one strip of a Grill Grate over the hot coals on one side of the cooker to sear up my jerk chicken.

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The jerk chicken came off first and sure looked great.

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I cooked the roasts to about 165 internal and then wrapped them in foil with some goodies to finish them up. I planned to make pulled beef out of all of the roasts.

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Roasts wrapped and ready to go back on the cooker.

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My bean and new potato pan came off the cooker just before I wrapped my roasts.

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I took the chuck roasts to about 210 internal and then took them off the cooker and let them rest for about 30 minutes. I then pulled the meat and added the juice from the foil back into the meat and it sure came out looking good.

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We kept about a pound out for some treats and then processed the balance for the freezer.

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Made up a slider bun with some of the pulled beef and added some caramelized onions and peppers and my sandwich was complete. I also added a piece of my insanely hot jerk chicken to my plate. With the addition of some pasta salad, my meal was complete.

Loving this kettle more every time I use it.
 
Nice looking grub. I only made ribs. Turned out ok, changed my rub, it was different, we will just say that.
 
Looks excellent Old Dave. I like pulled chuck, it has a nice beefy flavor.

We had ribs, potato salad, blueberry cobbler, and homemade ice cream here.
 
Chuck roast is one of my favorites. Was the jerk out of a bottle or did you make your own?
 
Jerk Chicken

I make the jerk chicken marinade but I did use a purchased jerk spice seasoning. Here is my recipe...

This is about enough for a whole chicken

3 green onions diced
1 small onion chopped
4-6 cloves of garlic chopped
2-3 habanero peppers diced (this will produce a very hot result)
1/4 cup fresh lime juice
2 TBL soy sauce
3 TBL olive oil
1 TBL salt
1 TBL brown sugar
2 tsp fresh cracked black pepper
1 TBL + 1tsp Jerk Seasoning

Place in a blender and puree smooth
Place chicken in a gallon ziplock bag with the marinade and place in fridge for at least 4-5 hours. Turn it over every time you get a beer.

Now for Insanely Hot Jerk Chicken...use this final glaze on the chicken about 15 minutes before the chicken comes off the cooker. You really need to be a "Chili-Head to use this extra step.

3-4 green onions chopped
4 cloves of garlic chopped
3-4 Habanero peppers chopped
1 TBL fresh thyme minced
1 TBL Jerk Seasoning
Juice of two limes
1/2 cup ketchup
1/2 cup pineapple juice

Blender smooth and place a generous amount of the chicken about 15 minutes before it comes off the grill.

Be very careful with that first bowel movement after eating the Insanely Hot Chicken!
 
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