I finally got to try out my new Big Steel Keg grill.  It worked great!

I brined half the chicken in a Serrano Pepper mixture (recipe at the end) for 4 hours and the other half I marinated in a mixture of lemon zest, lemon juice, crushed garlic, thyme, rosemary, salt and pepper for 2 hours.  Grilled them up and served it with roasted cauliflower and a Caesar salad.

I found  this recipe  on the  bbq-brethren forum.

SERRANO PEPPER BRINE

Per 1 quart of water

1/4 cup sugar(white this time though I have used brown)

1/4 cup of kosher salt

3 Tbs. of Worcestershire sauce

3 good sized Serrano peppers sliced very thin, seeds and all

1 Tbs of garlic powder

1 Tbs onion powder

1 tsp Old Bay(optional)

tsp of cayenne(can add a little more if you want)

2 Hours later and they’re almost done….

Covered them with Better Than Sex sauce.

Here we are at the 3 hour mark.  Time to wrap in foil with a little apple juice and let them go for another 2 hours.

I finally picked up the Big Steel Keg grill I’ve had my eye on for a while.  Here it is next to the smoker that’s working away on the ribs.

Looks like Sunday is rib day! I’ll be smoking these with the 3-2-1 method.  I’m covering one rack with Plowboy’s Yardbird rub and the other with Simply Marvelous’ Spicy Apple Rub.  Both rubs can be found here.

I’ll post some pics later when they’re done.