Grill Archives - Opine Away https://opineaway.com/tag/grill/ Read me or not, I'm here. Thu, 11 May 2023 22:45:11 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.1 https://opineaway.com/wp-content/uploads/sites/4/2014/04/cropped-Logo128x128ImageOnlyBright-1-120x120.jpg Grill Archives - Opine Away https://opineaway.com/tag/grill/ 32 32 Smoked Chicken Thighs https://opineaway.com/2023/05/11/smoked-chicken-thighs/ https://opineaway.com/2023/05/11/smoked-chicken-thighs/#respond Thu, 11 May 2023 22:41:18 +0000 https://opineaway.com/?p=7817   Ingredients:   10 bone-in, skin-on chicken thighs 3 tbsp tomato paste 1 tbsp soy sauce 1 tsp salt 1 tsp black pepper 1 tsp turmeric 1 tbsp onion powder 1 tsp garlic powder 1/2 tsp cumin 1/2 tsp to 1 tsp cayenne pepper (depending on how spicy you like it) 1 tbsp paprika 1 ... Read more

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Smoked Chicken Thighs

 
Ingredients:
 
  • 10 bone-in, skin-on chicken thighs
  • 3 tbsp tomato paste
  • 1 tbsp soy sauce
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp turmeric
  • 1 tbsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp cumin
  • 1/2 tsp to 1 tsp cayenne pepper (depending on how spicy you like it)
  • 1 tbsp paprika
  • 1 tbsp sugar
  • 1 tbsp olive oil
  • 1 tbsp vinegar
 
Instructions:
  1. In a large bowl, whisk together everything (but the chicken…).
  2. Add the chicken thighs , making sure they are coated well, massage them with some love.
  3. Optional – Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to overnight.
  4. Preheat your smoker to 225°F.
  5. Place the chicken thighs on the smoker grates, skin side up.
  6. Smoke the chicken thighs for 2 to 2.5 hours.
  7. Remove the chicken thighs from the smoker and let them rest for 10 minutes before serving.
 

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]]> https://opineaway.com/2023/05/11/smoked-chicken-thighs/feed/ 0 Smoked Picnic Cut Pork Shoulder https://opineaway.com/2023/05/11/smoked-picnic-cut-pork-shoulder/ https://opineaway.com/2023/05/11/smoked-picnic-cut-pork-shoulder/#respond Thu, 11 May 2023 22:20:05 +0000 https://opineaway.com/?p=7807   Ingredients:   1 picnic cut pork shoulder 1 tbsp salt 1 tbsp black pepper 1/2 tbsp white pepper 1/4 tsp  cayenne pepper 1 tbsp paprika 1 tsp  garlic powder 1 tbsp onion powder 1/2 tsp  allspice 1/4 tsp  Chinese five spice 1 tbsp ground mustard 5 TBLS maple syrup 1 tbsp molasses  Directions:   ... Read more

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Smoked Pork Shoulder Picnic Cut

 
Ingredients:
 
  • 1 picnic cut pork shoulder
  • 1 tbsp salt
  • 1 tbsp black pepper
  • 1/2 tbsp white pepper
  • 1/4 tsp  cayenne pepper
  • 1 tbsp paprika
  • 1 tsp  garlic powder
  • 1 tbsp onion powder
  • 1/2 tsp  allspice
  • 1/4 tsp  Chinese five spice
  • 1 tbsp ground mustard
  • 5 TBLS maple syrup
  • 1 tbsp molasses
 Directions:
 
  1. Mix all ingredients (but pork of course…) together in a bowl.
  2. Rub the seasoning mixture paste onto the pork shoulder, making sure to coat all sides, and inside any flaps.
  3. Place the pork shoulder skin side up in a smoker.
  4. Place a deep disposable aluminum baking pan under the shoulder to collect fat and juices. This will keep the smoker cleaner, and the fat and juices can be used for anything.
  5. Smoke at 225°F for 10 hours.
  6. Remove the pork shoulder from the smoker and let it rest for 15-20 minutes before slicing and serving. Sounds simple but not tasting it right away is not easy 🙂
  7. Be careful when removing the aluminum pan as the fat is hot and heavy.
 
In a picnic cut you get different types of meat, skin, fat and bone. The skin will be crispy, you can separate and cut it with a heavy cleaver. If you’re going for shredded pork, mix the “bark (the outside of the meat that got most spices and smoke) with the different types of meat and fat. You can dig some bone marrow, or cook the bones for a broth. 
 

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