Welcome to the New Upgraded BBQ Source Forums. Please let us know if you have any issues with the new site, we will be customizing it for a while to get it looking as sharp as ever. 

Thanks,

Bluesin

improv

Grilled chicken marsala

8 posts in this topic

We're huge chicken marsala fans in this house. This is the first time I've tried adapting my recipe for the grill. I started by marinating chicken thighs and legs in marsala wine and herbs de provence for about 8 hours. I trimmed and dried the parts well, dusted with paprika and kosher salt, and arranged them indirect on the Akorn.

 

EPDCcthl.jpg

 

Started up the mushrooms in some bacon fat on the Genny side burner

 

32IYUrAl.jpg

 

After about a half hour at ~400, I added oiled and seasoned asparagus to the direct part of the grill. The mushrooms got tomato paste, garlic, butter, marsala, and chicken broth and reduced.

 

OuobPdil.jpg

 

The chicken got a tad over temp, but did not suffer any real moisture loss in the kamado.

 

NmPxdsEl.jpg

 

The asparagus turned out really smokey. I'm investigating ways to reduce that aspect because otherwise this was a really easy cook that turned out delicious.

 

UIXixK5l.jpg

Share this post


Link to post
Share on other sites

Dave

What flavor wood chunks did you use in your Akorn?

The food looks great

Share this post


Link to post
Share on other sites

I didn't use any smoking chunks for this cook, just Royal Oak lump. Next time I'm going to try a pan to get a bit less smoke. If that's still too much, I'll just foil them in the future.

Share this post


Link to post
Share on other sites

Improv,

 

Beside foil and pan you could also experiment with other lumps.

 

If you can find Coconut lump it has less of the smoke bite, so does Chef Wagon lump. It is hard to get rid all of the smoke flavor but it can be mitigated somewhat.

Share this post


Link to post
Share on other sites

I didn't use any smoking chunks for this cook, just Royal Oak lump. Next time I'm going to try a pan to get a bit less smoke. If that's still too much, I'll just foil them in the future.

 

Dave

What I have been doing (and you can thank Shelly for this)

Is to add some pellets to my lump.

The pellets come in a variety of flavors

You can also use the bradley smoker pucks.

They also come in a variety of flavors.

Share this post


Link to post
Share on other sites

Dave

What I have been doing (and you can thank Shelly for this)

Is to add some pellets to my lump.

The pellets come in a variety of flavors

You can also use the bradley smoker pucks.

They also come in a variety of flavors.

 

But the issue here was too much smoke flavor with just the lump. How would adding more smoke help?

Share this post


Link to post
Share on other sites

But the issue here was too much smoke flavor with just the lump. How would adding more smoke help?

By using the pellets or the pucks.

They will take the place of some of the lump.

They are used in place of the lump to change the smoke profile

Share this post


Link to post
Share on other sites

I didn't use any smoking chunks for this cook, just Royal Oak lump. Next time I'm going to try a pan to get a bit less smoke. If that's still too much, I'll just foil them in the future.

 

You can get a steel pizza pan at Dollar Tree. I bought two and drilled about 35 holes in it and kept the other as is. They work great as diffusers.

 

The Royal Oak is about the best available lump around here. The other readily available kind is Cowboy at Lowes and HD and it sucks.

 

BJs has Frontier lump for $20 for a 34lb. bag...it's supposed to be good stuff. I'm going to get a bag. Still have 2-3 bags of Wegemans brand which is rebadged Royal Oak and is good stuff especially when you can get it on sale for $6/bag.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now