Shopsmith Forums

Mesquite doesn't grow here in the Vancouver area... but Alder does! Whatever marinade, but some alder chips (or apple, or mesquite, or whatever type of wood to smoke) in a tinfoil pan on the grill and smoke that chicken! A handful of wood chips should take about an hour to use up. I would put the meat on one side, and heat on the other side with the wood chips.

Derek

derekdarling wrote:Mesquite doesn't grow here in the Vancouver area... but Alder does! Whatever marinade, but some alder chips (or apple, or mesquite, or whatever type of wood to smoke) in a tinfoil pan on the grill and smoke that chicken! A handful of wood chips should take about an hour to use up. I would put the meat on one side, and heat on the other side with the wood chips.

Derek

I have no wood chips, but I do have several neighbors with trees.....
So you just wrap the chips in tinfoil and crank up that side of the bbq?

dusty wrote:Me too. I really like the sweet and sour pork.

This was exclusively, a "chicken" thread, and now it has gone to the hogs. I suppose some pigs could in fact be chickens.

I will try your recipe with some woodchips with 2 breasts, marinated for a couple hours. I will try the smredleg recipe on 2 others at the same time.

SWBMA will determine the winner.

mrhart wrote:This was exclusively, a "chicken" thread, and now it has gone to the hogs. I suppose some pigs could in fact be chickens.

I will try your recipe with some woodchips with 2 breasts, marinated for a couple hours. I will try the smredleg recipe on 2 others at the same time.

SWBMA will determine the winner.

I don't grill pork. My previous comment was meant as sarcasm (in a grilled chicken thread) in response to a "chinese restaurant" comment. Guess my effort was a total flop which is most often the result with sarcasm.

dusty wrote:I don't grill pork. My previous comment was meant as sarcasm (in a grilled chicken thread) in response to a "chinese restaurant" comment. Guess my effort was a total flop which is most often the result with sarcasm.

Actually my wife grills prok tenderloin in a marinade of some kind and it is goooood!
Sarcasm is good. I was just messin with ya.

dusty wrote:I don't grill pork. My previous comment was meant as sarcasm (in a grilled chicken thread) in response to a "chinese restaurant" comment. Guess my effort was a total flop which is most often the result with sarcasm.

Not everyone 'missed' the pork comment intent. Tongue in cheek is indeed sometimes subject to mis-interpretation. I should know! Subtle is a tool I often use with greatly different degrees of 'success'.:(


Beauty is you know where!;)

Etc.

This thread is making me hungry!:D

The grill is hot and the sausages are on. I have completed the potatoes which were quartered the long way and wrapped in foil with butter and a little water. The cauliflower, carrots and cabbage are also done (sitting on the back of the grill staying hot. They were also cut in small pieces and wrapped in foil with water.

Lunch is going to be early because I misjudged the time.

mbcabinetmaker wrote:This thread is making me hungry!:D

HEY!!!!

You de one who brought up 'Grills'!:D

dusty wrote:The grill is hot and the sausages are on. I have completed the potatoes which were quartered the long way and wrapped in foil with butter and a little water. The cauliflower, carrots and cabbage are also done (sitting on the back of the grill staying hot. They were also cut in small pieces and wrapped in foil with water.

Lunch is going to be early because I misjudged the time.

Noon is early? Oh I fergit you switched time zones when we sprung forward!:o


Well 1100 is not all that early!:)