[Sep]

First, I love my Weber. I won't cook with much else on the grilling list, but I have occasionally. I'm planning on replacing my old "Smokey Joe" soon for portable Jeep picnics.

However, for home use, I have a 22.5" silver edition Weber charcoal. Love my charcoal and this is why. I'll throw up my recipe for everyone to try. I have a set of cheaper style ones of these indirect charcoal baskets. I used them tonight, the cheaper ones are better as they allow for more airflow through the grill.

Now, I used the indirect method of heating and cooked for an hour flipping after about 30 minutes. Indirect takes longer, specially when you restrict the airflow like I do.

Steve's Thunder Thighs

A package of chicken legs. (Other parts will work, but I use legs here)
Ground Cayenne Pepper
Ground Chipolte Pepper
Ground Italian Seasonings (I have my own custom blend, but Weber makes an Italian grill mate that is great for this)


Let the chicken hit room temperature first, it's a must! Add the spices in this order. Italian seasonings first, let them sit on the meat/skin directly. Then add however much ground cayenne spice as you prefer. I used a pinch or so for each leg as I like them SPICY! Once you determine this amount, use about 1.5 times as much ground chipolte seasoning to give a nice flavor to the meat and set off the cayenne flavors. Let them sit for a few while you prep up the grill.

Start your heat, add any of your woods (I use mesquite wood blocks for added flavors, hickory works GREAT). Clean the grill grate with a brush and let the grill heat up nicely by closing the lid.

Once the grill is preheated and the grate is nice and hot (for that initial sizzle) get the meat in the middle of the grill. Close the lid with the vents pointed away from the wind (as it helps the air draw). On my weber I ran the first 15-20 minutes at full bottom drop opening and about 50% top venting. Then I closed the bottom to about 50% open and cut the top almost completely off. This lets the heat get to the meat then just lets it build inside. You want to get the chicken to have a nice "tough" layer to help keep moisture inside the meat.

Once you get about halfway, take a meat thermometer and take an internal temperature of a few pieces. Chicken is edible at 155F so they say, I like to be at LEAST 170F. 190F or so is primo temperature in my opinion. When I took my first tests I was reading about 120F. I flipped at a half hour at 120F then ran the same venting until the meat was nearly finished.

At about 50-55 minutes into the cooking I took the temperature and got a nice 170F and proceeded to drop the chicken right over the coals for a 5 minute blast of heat. I did flip them a second time to do so. Once they had cooked for the last five minutes the temps were near 180F. Precise and good. My lowest temperature was about 170F so I was good to go!


The results from my wife and the two little brothers was good. The meat came out with a DELICIOUS flavor that actually sank clear to the bone. The meat was tender and juicy and absolutely perfect. Both of the kids loved the Thunder thighs and so did the wife. I also made her a couple smaller boneless chicken breasts in the same fashion minus the cayenne pepper. They turned out GREAT for such small breasts. They were cooked in the same manner, but this recipe was for the chicken legs.


If you guys and gals like to grill, give this one a test drive. Other good flavors for the people who don't have a "taste for heat" can use such spices as lemon pepper, chipolte with white pepper, or even a nice mixture of powdered onion/pepper. Let me know what you guys think. I like to think of myself as a good chef on the weber grill. My entire family lives for the Weber grill. I have a picture somewhere of my father out in two feet of snow cooking a pork roast on his weber!

[vx1kxj]

sounds good! im going totry these on an upcoming outing i am planning

[Matt Gertsch]

I just did carne asada last night, but I used screaming hot direct heat to cook the skirt steaks.

My recipe:

2 pounds flank or skirt steak
8 Jalapenos
1 Sereno chili
1/2 head crushed garlic
2 tsp. crushed freshly roasted cumin seeds
1 handful cilantro, stems work the best for marniades
3 tsp sea salt
3 tsp freshly ground black pepper
juice of 4 limes
enough Coke to cover the meat (about 3 cans)

Throw everything into a glass casserole dish and let sit, refrigerated, for as long as possible, at least 24 hours.

Grill meat over high heat, using mesquite lump charcoal.

Serve with grilled jalapenos, tortillas and Mexican rice. Serves 2 to 3 (I'm still trying to perfect my Mexican rice recipe. I'll post it up once I get it fingered out.)

Enjoy with a pitcher of margaritas.

Margaritas (per serving):

2 oz premium tequilla (I prefer Sauza silver)
1 oz Grand Marnier
juice of 2 limes

shake with ice and serve over ice in low ball glasses.

It's an easy meal that's best enjoyed with friends on the patio. The meat will have a little heat to it, but not enough to be offensive to your wussy friends, especially if the margaritas are flowing freely.

It's important to use mesquite lump charcoal as it is one of the key flavors in the Carne Asada. The slightly bitter smokiness that helps overcome some of the sweetness that the Coke will add. Also, it's important to use Coke, as it has more phosphoric acid than Pepsi, or other brands, which you're using to tenderize the chewy skirt/flank steak, and more carmel coloring, which you're using as a flavoring agent.

Let me know what you think if you give it a try. Also, if you have a good Mexican rice recipe, I'd love to give it a try.

[Matt Gertsch]

Can this be moved to GD for more exposure?