Time for this week’s Man food Monday!
As normal this will be more than JUST a recipe, this weeks we will be talking about the Maverick ET 732 wireless BBQ thermometer as well as the great BBQ Korean Chicken that I cooked on Sunday.
So let’s get started.
There is a BBQ Joint here in the greater Atlanta area that is a bit unique called Heirloom Market BBQ over off Akers Mill Road near the Chattahoochee River. What makes this place different is that the owners have blended good ole southern BBQ with good ole Southern Korean BBQ. From this blend of cultures they have created one of the top 10 places to get BBQ here. Now to tell you there are a lot of BBQ places here and most all of them are great places to eat but this one was suggested to me by one of my clients and I do not regret taking the chance and eating there. So they are the inspiration for my wanting to try to blend in some of the Korean spices in my smoker recipe collection.
Disclaimer: This recipe is NOT a copy of anything from Heirloom Market BBQ…..it comes from inspiration alone.
So what we did was to marinade a whole chicken in a blend of Korean spices overnight then put it on the smoker till it was fall off the bone good.
2 to 3 lb Whole Chicken
½ Cup sesame oil
3 tbs Soy sauce
3 tbs Light Corn Syrup
1 medium onion Chopped
4 tsp finely grated fresh ginger
4 tsp chopped fresh garlic cloves
4 tsp rice wine
2 tsp Korean red chilli pepper flakes crushed
a PINCH of Kosher salt & black pepper (to taste)
Combine all the ingredients in a large bowl. Pour into a large gallon re-sealable plastic bag, add your chicken, Seal the bag and rotate the bag making sure that all parts of your chicken are adequately coated in the marinade. Then refrigerate for 2 to 12 hours.
Once the chicken has sat in the marinade a sufficient amount of time, start your smoker. This was smoked at a temp of 230° till the Chicken reached an internal temp of 165°.
Now in starting your smoker, once your get the coals started and turning to gray you want to assemble the smoker (remember I use a Brinkman, which comes apart into sections). You also want to allow your smoker to settle into the right temp before you add wood and start cooking, in other words don’t just start the fire get the coals HOT, and then throw on the wood, and then your meat. Watch the temperature settle into the right cooking range. Remember we want to cook at about 230° so watch it a bit before you start. When you throw on the wood for smoking, I used hickory for this smoke, the temperature will jump up as the wood catches fire. You are going to want to regulate the burn as much as possible to hold the heat to ideal. Throughout your cook you will be adding wood around every 45 minutes or so. Remember the food is done when the internal temperature of the chicken is 165°. This one took about 5 hours on my grill…..it was very tender and a great flavor.
Now to talk about temperature control: In order to control the temperature you need to KNOW what the temperature is RIGHT? I have a new toy here it’s the Maverick ET 732 BBQ thermometer I got from Amazon.com for around $60.00.
I looked at quite a few before picking this one, I posted a review a week or so back and mine came 2 weeks ago. I have used it 3 times so far First on that Smoked Bacon Bourbon Pecan Pie, the second time was for this Smoked Korean Chicken BBQ and again to grill 2 ½ Chickens on my gas grill. I am very pleased with the results!
The Maverick ET 732 is very easy to setup and to use. It comes with 2 temperature probes one for the grill/smoker and the other for the food. It sends a wireless signal from the base transmitter to the remote receiver and this they say can be up to 300 ft away from the grill/smoker. I have not gotten 300 ft away but I have been in the kitchen getting the rest of the meal together or on the computer in the office and have been able to monitor the temp pretty well. It allows you to set the grill probe to detect a too hot temperature and a too cold temperature for the grill and allows you to set the done temperature for the meat.
With the Smoked Bacon Bourbon Pecan Pie I only used the grill/smoker probe.
It has alarms that you can set to alert you when the temperature goes beyond the allowed settings. The first few times using it has had me running to moderate the temperature. I will get the hang of it as I use it more. I am thinking that it would be a good idea to have additional temperature probes on hand in case one malfunctions. The BBQ probe is different than the food probe but I have seen replacements that are claimed to be interchangeable so this is worth a look, more on that later.
One of the things this new toy has also had me do is a few more mods to the ECB. There are only 2 ways to regulate temperature on the grill/smoker. First is to build the right sized fire and to only add enough fuel to keep it at the correct temperature, not an easy task. The second, is to regulate the amount of air that reaches the fire. This is done through the use of vents above and below the fire. Since the ECB does not have vents….I had to make some :). But this is a post for another day.
As always, we thank you for stopping by and looking to see the experiment unfold. Next time I will talk more about Modifying (modding) your ECB .
Till next week Take care