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Old 06-02-2006, 10:36 AM   #1
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My wife wants to cook of the WSM

My wife wants to cook some chicken on the WSM tonight. It will be her first attempt at using it. The chicken has been marinating in a local vinegar based marinade. Rather than me tell her how to do it, I figured that I would let the “guys on line
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Old 06-02-2006, 11:17 AM   #2
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Re: My wife wants to cook of the WSM

[quote="wittdog"]My wife wants to cook some chicken on the WSM tonight. It will be her first attempt at using it. The chicken has been marinating in a local vinegar based marinade. Rather than me tell her how to do it, I figured that I would let the “guys on line
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Old 06-02-2006, 11:40 AM   #3
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What pieces are the chicken?
If all the chicken will fit on the top rack, I wouldn't use the pan at all. And I other than that I would go with Larry's plan.
I usually cook leg 1/4s (which is what I cook most often (cheap)) for 45 min - 1 hr.
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Old 06-02-2006, 11:41 AM   #4
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Re: My wife wants to cook of the WSM

[quote="Larry Wolfe"][quote="wittdog"]My wife wants to cook some chicken on the WSM tonight. It will be her first attempt at using it. The chicken has been marinating in a local vinegar based marinade. Rather than me tell her how to do it, I figured that I would let the “guys on line
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Old 06-02-2006, 11:45 AM   #5
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She is doing chicken thighs.
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Old 06-02-2006, 11:54 AM   #6
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I like to cook dark meat chicken at 350* - 400*.
I sprinkle with Tony Chachere's 'Extra' spice, Italian seasoning, and black pepper. Then I coat with Reverend Marvin's Hot. After 20 mins I add more Rev Marv's. More after another 20 mins.

Warning: This can get pretty spicy depending on thickness and frequency of Rev Marv application. You should have beer close by.
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Old 06-02-2006, 11:56 AM   #7
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Quote:
Originally Posted by Finney
I like to cook dark meat chicken at 350* - 400*.
I sprinkle with Tony Chachere's 'Extra' spice, Italian seasoning, and black pepper. Then I coat with Reverend Marvin's Hot. After 20 mins I add more Rev Marv's. More after another 20 mins.

Warning: This can get pretty spicy depending on thickness and frequency of Rev Marv application. You should have beer close by.
Lately my wife has been the master of cajun cooking................
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Old 06-02-2006, 12:35 PM   #8
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The main reason I mention keeping the pan in is for easy clean up. Also the chicken was marinated, so it's going to be doing alot of dripping from the excess moisture, and at least for me that causes more ash floating around than I care to eat. Same thing in the case of Roadside Chicken. The chicken will definitely taste better without the pan, but keep it simple for the Mrs. first cook to get her confidence up!
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Old 06-02-2006, 02:35 PM   #9
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Quote:
Originally Posted by Larry Wolfe
The main reason I mention keeping the pan in is for easy clean up. Also the chicken was marinated, so it's going to be doing alot of dripping from the excess moisture, and at least for me that causes more ash floating around than I care to eat. Same thing in the case of Roadside Chicken. The chicken will definitely taste better without the pan, but keep it simple for the Mrs. first cook to get her confidence up!
He didn't mention a salad Larry so he can consider the ash roughage.
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Old 06-02-2006, 03:18 PM   #10
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dog, just like Larry said and it will be fine. When she sees how easy it is, she will probably want to cook all the time!
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Old 06-02-2006, 04:34 PM   #11
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This is "Mrs. Wittdog"--

thanks for the info, I am going out to start it now....

[-o< (You can't break a WSM, right?)
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I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
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Old 06-02-2006, 04:41 PM   #12
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You'll do fine. =D>
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Old 06-02-2006, 04:57 PM   #13
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You'll need to register as your own membership, Mrs. Wittdog! Using Wittdog's ID will get him banned!!
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Old 06-02-2006, 07:56 PM   #14
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My wife said to tell you this: :^o

The temp never went above 290 in spite of having the dampers open all the way. So the chicken took longer to cook and the skin was not crispy.

She said she took a picture that I can post when I have a chance to resize it.

She also said she did not know she could not use my ID and would not do it again. O
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Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
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Old 06-02-2006, 08:08 PM   #15
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Here is a pic of my wifes 1st cook on the WSM.
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Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
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Old 06-02-2006, 08:12 PM   #16
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Lookin' tasty there Mrs. Dog
Tell Mr. dog to let you use Buford next
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Old 06-02-2006, 08:14 PM   #17
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Quote:
Originally Posted by Puff
Lookin' tasty there Mrs. Dog
Tell Mr. dog to let you use Buford next
She knows her way around Buford. She typically does the inital charcoal burn on weekends. Then I come home and add the wood and meat.
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Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
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Old 06-02-2006, 08:16 PM   #18
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That does look good WittDogette. This will get deleted too!!!
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Old 06-02-2006, 08:17 PM   #19
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Quote:
Originally Posted by The Joker
That does look good WittDogette. This will get deleted too!!!
Wait until she creates her account as Wittdog's bitch
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Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
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Old 06-02-2006, 08:22 PM   #20
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Quote:
Originally Posted by wittdog
Quote:
Originally Posted by The Joker
That does look good WittDogette. This will get deleted too!!!
Wait until she creates her account as Wittdog's bitch
:lmao:
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