Sunday, July 10, 2011
The injection marinade was bourbon, soy sauce, olive oil, rosemary, brown sugar, salt, and white pepper. I found out in initial testing that butter gives a slightly better flavor to the dish, but unless the chicken is at-or-above room temperature the butter will congeal in the needle. With this many big flavors it only takes a small amount of marinade and a short time to achieve a balanced flavor.
I cut the last 3.5 inches of cooking grid off (and saved for future use) to place the smoker box. The chicken steams over the drip-pan filled with beer while hickory chunks in the smoker and high heat keep the "grilled" flavor going.
Natural gas was piped out of the house to the grill - no more tank changes! I also modified a landscape light to mount on the fence and light only the cooking area. Of course, it is on a dimmer switch.
The corn prep is shuck, butter, sea-salt, and pepper. It really is just that simple... the corn cooks on the right side of the grill over direct heat roughly 2 minutes each "side." Don't let anyone feed you boiled corn ever again.
The tomato was sliced, sprinkled with white balsamic, olive oil, and kosher salt.
The detail view shows the flavor penetration of the injection marinade - the rosemary particles show where the needle was, but with the acids in the marinade it really only took as long as the grill heated up for the flavor to be distributed throughout.