Hot Wings on the Weber Jumbo Joe Kettle

This is a little Hot Wing Cook I did on the Weber Jumbo Joe a few weeks ago.



Breaded my hot wings and made up my sauce.





Fired up the Jumbo Joe and added the Mini-Vortex and a piece of hickory for smoke and then loaded the wings.





Sauced them a few times and took the wings off of the cooker. That little kettle sure does a nice job with wings.





Along with some chips and a couple of deviled eggs and one of those Zombie Dust Ales, it sure made a nice snack.

Breaded & Smoked Hot Wings / Weber Jumbo Joe

Got an early start this morning with some hot wings.



Made up the egg wash and then the hot breading and prepped my hot wings.



Placed them in the fridge for about an hour so the breading can set up before I cook them.

Fired up a half chimney of lump charcoal and waited for it to get right.



While the charcoal was getting right, I made up my hot sauce.



This cook was done in my Weber Jumbo Joe with the Mini Vortex holding the charcoal.





I used a piece of hickory for the smoke and just cooked my hot wings until they were done.



Just off the kettle.





Now, I am ready for some football!

Jerk Chicken, Potato Bombs, and ABT's

This cook was done on my Weber Jumbo Joe kettle running a split fire (direct & indirect)  using lump charcoal with a fist sized chunk of hickory for my smoke wood. 



I prepped 4 chicken legs, 3 chicken thighs, and one chicken breast which I cut into 2 pieces with my favorite jerk chicken marinade recipe and placed them into the fridge for an overnight stay.

The potato bombs were prepped by using and apple corer to take a plug out of the middle of the potato. I then used the same corer to take some plugs out of a couple of cheese blocks for my filling. Placed the cheese inside the potatoes, cut the plug I removed from the potato down to about 1/2” long to plug the bottom of the potato and then brushed on some peanut oil. Next step was to sprinkle on some sea salt, granulated garlic, and some black pepper and then wrapped them in bacon and used a toothpick to hold the bacon in place.

I prepped about 14 ABT’s with some smoked shredded chuck roast, cream cheese, SGH rub, and a bacon wrap. I figured I would be short on room so I had the Wife do most of them in the oven. I did get 4 of them into the kettle later into my cook. 







Poured in a full chimney of lump and got my fire ready for the meat.

I started my chicken pieces over a very hot direct fire to give them some char marks and blacken them up a little. I then placed them on the indirect part of the cooker to finish them up. 





I took the Wife’s chicken off the cooker when it was done and I started my very hot jerk glaze to my pieces to finish them up.





The results of my cook looked good. 







Plated for serving....made a nice meal. I used that very hot 3 alarm cheese from Sam’s Club in my potato bomb and it was great.

Roadside Rotisserie Chicken

This cook was done on my Weber Jumbo Joe with a rotisserie setup. I thought I had a four hour window from some rain and weather but as usual, it didn’t work out that way.



I trimmed and trussed the 5.88 lb chicken and then sprinkled on a light coat of rub. I then placed the chicken on the spit rod and got it ready for the grill.



I fired up about a half Weber chimney of Stubb’s briquets and poured them into the grill and loaded the spit and got it turning. I also covered the spit motor with a Zip-Lock bag as it sure looked like we could get some rain.



The rain did come about 30 minutes into the cook but it was only a light sprinkle. 



After my rub setup on the chicken, I started basting the chicken with the Roadside Chicken Sauce.



Continued the mopping at 10 minutes intervals until the chicken was done.





Cut the chicken up and plated it for serving. As always with the rotisserie setup, the chicken came out juicy and made a nice lunch.

Jamaican Jerk Burgers / Weber Jumbo Joe

This cook was done on my Weber Jumbo Joe and consisted of four 5-1/2 oz Jamaican  jerk burgers and one standard hamburger. Also grilled on the Weber cast iron griddle were six  cornbread griddle cakes, some onions, slab potatoes, and some pineapple slices. 



I started by making up a jerk paste with three Habs to be sure I had enough heat in the burgers. I made up one plain burger for the bride and then mixed up my jerk paste in the remaining meat for the jerk burgers. 





The burgers ready for the grill...I think you can see the peppers in the patties. 



I started with four of the cornbread griddle cakes. 



Next up were both the jerk and standard burgers. 



Then I did a couple more griddle cakes just after the burgers to see if they would pick up some of the jerk flavor from the burger cook. (They did)



Next were the onions and slab potatoes. 



Finished up with the pineapple slices. 







The results of my cook.

For my lunch, I started with a cornbread griddle cake, added some lettuce, a jerk burger,  next on was a pineapple slice, a few rings of the grilled onions, some of my very hot jerk sauce, some grilled pepper strips and then I sprinkled on some chopped up green  onions. 





I completed the meal with one of the slab potatoes and a couple slices of garden tomatoes.

Sure made a nice lunch.

Jerk Chicken over Red Beans & Rice

Me and my bride had some wonderful jerk chicken at the Ohio Gathering made up by Mr. TentHunteR (Cliff) and I decided right then to try a recipe of this great treat the next time we did some chicken. 

As a “chili-head”, I found what I thought was a great sounding recipe by Malcom Reed but of course, I wanted to make up a recipe where I could easily control the heat so my bride could eat her chicken as hot as she could stand it and then I can layer on some more hot stuff for my pieces. I did make several changes to these recipes to suit my style of cooking and also the amount of heat we wanted in the final results. 



Ingredients for the basic Jerk Chicken recipe. For 7-9 pieces of chicken.

Marinade

3-4 green onions (diced)
1-2 Habanero Peppers (diced)
3 large cloves of garlic (chopped)
1/3 of a medium size onion (chopped)
1 TBL fresh thyme leaves
1/4 cup fresh lime juice (about 3 limes)
2 TBL soy sauce
3 TBL olive oil
1 TBL salt
1 TBL brown sugar
1 TBL Jerk Seasoning
2 tsp fresh cracked black pepper

Combine all the ingredients into a blender and puree until smooth.

This is all that is needed for a great tasting jerk chicken.

Here is what I used to heat it up to suit me.

Final Glaze

3-4 green onions
4 cloves of garlic
3 habanero peppers
1 TBL minced fresh thyme
1 TBL Jamaican jerk seasoning
2 limes juiced
1/2 cup hot ketchup
1/2 cup pineapple juice

As above, place all ingredients into a blender and pulse a few times but do leave it a little chunky.



Place the chicken into a gallon size freezer bag and pour the marinade over it and fridge for about 10-12 hours. The chunky glaze also goes into the fridge for the chili-heads.



The chicken just out of the fridge and ready for the cooker.

I decided to do this cook in my Weber Jumbo Joe so I fired up about a 1/2 chimney of charcoal and poured it into one Weber coal basket. I then added the cooking grate and  one grill grate to sear my chicken pieces. 



I seared the chicken pieces about 3-4 minutes a side to get some nice sear marks.



The pieces then went on the indirect side of the kettle to finish cooking. I took them  (the kinder-milder recipe chicken) to about 170 internal to finish them up. 



They looked great coming off of the cooker.



I glazed my pieces a couple of times with the chunky glaze and pulled them at about 175 degrees internal. 



My super hot jerk chicken just off the cooker.

Wife made up some corn muffins and I placed them on the kettle and opened all the vents to get them baked. 



They took about 20 minutes to bake.



Both chicken recipes.





Put a nice batch of red beans & rice on the plate and then added a couple pieces of chicken. Also had some fresh kale just out of the garden seasoned with some county ham along with a pork hock. Added some fruit and the corn muffin and had a wonderful meal.