GMDGeek
is one Smokin' Farker
OK so having never made Huli Huli before and after seeing the Wolfe Pits video on it, decided I was going to give it a try. Was very happy with the way it turned out.
Brined the chicken for about 4 hours (while we were at church), came back took it out of the brine, dried it with paper towels, then let sit in the fridge for about 30 minutes while I brought the pit up to 350. Also made the Huli Huli sauce (didn't have light soy sauce so I used a little less than what his recipe called for and I actually added a little bit of honey to the mix just cause).
Rubbed the chicken and then had it on the pit for 45 minutes, flipping the chicken every 5 minutes. At 45 minutes I added the Huli Huli sauce, cooked for 10 minutes, flipped, Huli Huli'd the other side, cooked 10 more minutes, removed from heat, rested for 20 minutes, and served. Pulled chicken when it hit 170 internal.
For the corn I melted some butter, clarified it, added in some sea salt and granulated garlic. After that I loaded up my injector and injected the liquid goodness from each end of the unhusked cob under the husk but not into the corn itself. The corn spent about 40 minutes on the grill. Pulled it off, cut off the end, squeezed and the corn came right out. Brushed it lightly with a little more of the liquid goodness, sliced up some chicken, and sliced up some pineapple. Great dinner. Will be making it again. Maybe a smidge less cayenne and little less salt next time, but definitely on my go to list.
Chicken was spicy sweet and super moist. Corn crunchy and fresh. Was a good cook.
Brined the chicken for about 4 hours (while we were at church), came back took it out of the brine, dried it with paper towels, then let sit in the fridge for about 30 minutes while I brought the pit up to 350. Also made the Huli Huli sauce (didn't have light soy sauce so I used a little less than what his recipe called for and I actually added a little bit of honey to the mix just cause).
Rubbed the chicken and then had it on the pit for 45 minutes, flipping the chicken every 5 minutes. At 45 minutes I added the Huli Huli sauce, cooked for 10 minutes, flipped, Huli Huli'd the other side, cooked 10 more minutes, removed from heat, rested for 20 minutes, and served. Pulled chicken when it hit 170 internal.
For the corn I melted some butter, clarified it, added in some sea salt and granulated garlic. After that I loaded up my injector and injected the liquid goodness from each end of the unhusked cob under the husk but not into the corn itself. The corn spent about 40 minutes on the grill. Pulled it off, cut off the end, squeezed and the corn came right out. Brushed it lightly with a little more of the liquid goodness, sliced up some chicken, and sliced up some pineapple. Great dinner. Will be making it again. Maybe a smidge less cayenne and little less salt next time, but definitely on my go to list.
Chicken was spicy sweet and super moist. Corn crunchy and fresh. Was a good cook.
