I believe that is a bowfin (amiable calva)

One recommendation: Try putting one on ice to slow the metabolism and then filet and beer batter right away…no grey, no mush, and no fishy taste…Seriously excellent to eat.

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It's kinda prehistoric looking like a bowfin, but seems heavier, stouter and less flexible than any bowfin I've ever caught.

Does not talk when brought from the water

You could be right though, maybe a local variant or related species.

I'll get some better pics, and tell the sheriff we're doing the ice trick

With the spot on the tail I think I'll keep my guess. You could also smoke it, if you can keep it lit

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Like I said, you may well be right.

Sheriff says the largest he's caught was 17 lbs on the scale, they just seem stiffer and bigger than bowfin (but I'm not expert )

Question for the panel: I am planning to smoke a whole chicken tomorrow. I have only smoked one before and it was o.k. I am looking for recommendations/recipes that knocked your socks off. Suggestions?

Brine, 7-10 % solution. Then I like the beercan chicken method. I like to fill the can with, for instance beef stock, Dr pepper and red wine. Imo sugar, acid and flavor of personal desire..

When it comes to the rub I like to keep it simple, I've used "Ed's favorite beer can chicken rub" that I've found via Google a couple of times and it's very nice. Perhaps reduce salt if you do heavy brining.

Get in the habit of spatchcocking your birds. Gets smoke through the entire carcass, and cooks in 1/2 the time. If you don't have kitchen shears yet, just use tin-snips.

Probably the best chicken if you want to wow your guest is Cornell Chicken, like they serve in NY.

The white sauce will terrify onlookers, but it's delicious

https://barbecuebible.com/recipe/cornell-chicken/

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Cooked some jerk chicken, 24 hour marinade. Put chicken in bbq, pour the remaining marinade in a pan and boil up to kill any germs from raw chicken,
When 3/4 cooked dunk the chicken in the pre boiled marinade and back on the bbq.
Result is flavour to the bone, well worth trying as very tasty.
Believe it or not these are chicken legs, for kids right lol

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I would say 2 thumbs up if possible

Brined and spatchcocked....fingers crossed.

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I've been making a copycat version of Pollo Tropical Curry Mustard sauce. I love that sauce with chicken.

You bastard. I've never heard of this sauce - you made me google it, and now Im probably gonna make it tomorrow after work.

It's really good! I don't even bother trying to smoke a chicken anymore. I just buy an already cooked $4.99 Rottiserie Chicken from Costco and dip it in this sauce. I've been playing around with variations on the ratio below. The real Pollo Tropical Curry Mustard sauce seems to have a bit more mayo in it. For the sake of calories I try not to go with so much. I have read that folks think the mayo is Duke's which is a traditional style mayo. The mustard is supposedly Gulden's Spicy Brown as empty containers of it have been found in their dumpsters and I don't know what else they would use it for. Let us know how it turns out.

4 Tablespoons Mayonnaise
2 teaspoons Mustard
1 teaspoon Curry Powder

If you are in the SF Bay area, Lunardis has this amazing pork roast, stuffed with sausage and wrapped in bacon. Amazing on the Traeger.

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recipe please

That's no fun.

Sorry, I'm late seeing this. I agree with the brine 100%, but next time you do a chicken try boiling a few cinnamon sticks and a couple bay leaves in the brine combined with the salt and sugar. Let sit for 24 hrs if you can. You'll thank me later.

I also, second spatchcocked or totally divided. A mix of cherry and  wood is a good combo to for that kind of chicken.

Thanks for the tips. I forgot to start the brine the day before, so I started in the morning and got 6 hrs on it. Better than nothing. I did add a few bay leaves in my brine. Funny you mentioned cinnamon...my son was over and doesn't eat smoked foods so I also grilled some chicken breasts for him with a little cinnamon in the rub. He did not complain. Now I wish I had tasted them it so I would know what to do next time.

I know, but it's cheaper than I can do it myself and just as good, if you get a fresh one. With that sauce it tastes great. I can't so easily find pulled pork, ribs, or brisket that fit those criteria, so I invest the effort in those things.

They sell that chicken at a loss.

6 hrs will do fine. Cinnamon pairs with chicken very well IMO.

I hear ya. I never smoke birds anymore except turkeys on Thanksgiving and maybe one other time a year because I pick up a couple when they are cheap. However, I love grilled chicken, so I sous vide the skin-on chicken pieces and then finish on a hot grill. You can't beat grilled chicken over charcoal, especially if you get the sauce set in. Grilled chicken is the only meat I sauce during the cook. Also, can't beat Char Siu.

Soon to be tasty Country style Ribs.. like these as they are precut that allows crust all around the meat.

1 1/2 hours more to go….

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Finished product. Not a sexy photo but you see how much good bark there is… oh yeah dry rub is good.

Tender as well.

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Fluxy

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Had leftover Cornell Chicken basting sauce, had to rewisk it, because it had separated from the oil in the fridge

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Was already to post a money shot of the finished bird, but when I opened the lid, I saw that the girl I had rescued from overseas had already stolen the wing and part of the breast.

You can't make this stuff up....
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The oil and egg baste really keeps the juices sealed inside

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When the thickest part of the thigh hits 160 degrees, stop basting and open all the vents on the grill to allow the temp to climb over 600°

This will really crisp up the skin, and insure any part of the raw egg-baste is completely cooked

Call it done @ 170

Ok roughly, 1 litre or about 35 ozs of water in a bowl. 4 tbs ish of Mr Browns curry powder, hot pepper sauce to your liking, bbq sauce to your liking, 30 ish pimento seeds ground and about the same of black pepper ground, add some sweetness sugar or syrup (more is good).
Mix it up or blend, marinate chicken with some cut slices to help penetrate. At least 24 hours in fridge covered.
Cook chicken in bbq in the normal way, now boil in a pan the remaining marinade. Boil it up good for a while and then let it simmer, about 3/4 way through take out chicken and give the chicken a good dunking in the pre boiled marinade and back on bbq until finished. When finished you can dunk again or pour over and then use as a dip.

You can add whatever you like into that recipe or a different brand of Jamaican curry powder to give it your twist. Had some more tonight, so good.

Better than another pinball

Target has ribs 50% off

(Only pork for you Halal or Kosher kids)

Peel off silver skin from under side

Coat bigly with Paprika (get sack from India/Asian/Middle Eastern grocery, don't pay $5 for a tiny jar at Kroger)

Heavy fresh ground Pepper (grind in coffee grinder) and medium ground sea salt

Dust with Garlic powder , let sit for 10 minutes, then do other side. Get the edges 100% coverage is your goal

No sugar or honey! (it will burn and taste like amateur night at the strip club)

Marinate over night
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I just spotted this cool contraption. It's on sale. I've always wanted to experiment with different sausage combinations without the mess or hasssle. I had a brat filled with mac n cheese last week that was incredible and thought I would try my hand.
https://www.easykabob.com/products/easykabob-maker?currency=USD&utm_campaign=Google+Shopping&utm_medium=product_shelf&utm_source=youtube&utm_content=YT-ACRcEUpe9WvVtKhyJT5EXNW0Be0hkT5EPeUrg1vFC2XyVp4-WGKlQhEnsiSHaeNRaz7lavnuX2PoUsUbqgiy-XNBkAit-FrNjpVxem7OfKu3-bWoNNZwrejtOlhaW8E%3D

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^ I saw that at Adam & Eve, and had no idea what it was......

2 hours in on some smoked bacon.

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Finished with Spicy Orange Marmalade sauce

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Pork butt on the pellet smoker today. 10 hours at 225 degrees.

It turned out really nice.

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I can't believe I forgot to take any pics but I dry rubbed yesterday then low and slow most of the day today. Did a little high heat sear at the very end and probably the best ribs I have ever done. All you had to do was just touch them with a fork and all the meat jumped off and said 'eat me'. I'm still on a high from the meat so I had to share but sorry I didn't take the pics. Next time. Publix had buy one get one so there will be more coming.

Is that a pork butt or picnic roast? Looks like it has the skin on instead of fat cap. Regardless, I bet it tastes awesome. I also use aluminum pans when I smoke, but when I'm ready to wrap. I throw it in the pan and then aluminum foil the top.

Here are some recent cooks:

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Hey Ryan that pineapple looks great.What kind of rub do you use for the pork butts?

That was the fat cap on the top. No skin, just a standard shoulder. I didn’t foil this time, just 10 hours straight at 225. It was nice. Also no paprika, just mustard with salt and black pepper.

Ya’ll talked me into smoking some ribs. But Man it is f’n hot!

I think I pm'd you the recipe once or at least ingredient list. I don't actually measure things, make a big batch, and pretty much use on everything. It's a Henry Soo replica.

Salt, pepper, cane sugar, maple sugar, paprika, chipotle powder, garlic, citric acid, Worcestershire powder, shitake mushroom powder, and msg

Thanks I see it forgot you had sent that.Happy Grillin

Used Yum Yum sauce as a base for the rub instead of mustard or mayo. Rub is smoked paprika, brown sugar, onion powder, and seasoned salt.

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Well? Can you taste the yum yum?

I used a roasted habanero and pineapple marmalde that was sitting in the back of our fridge a long time. Really nice if you want to change things up to a tropical island flavor on these hot days. Didn't need any BBQ sauce.

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Sounds tasty. will have to make this soon. Thanks for the recipe.

I forgot to mention that last chicken pic was Huli Huli chicken glaze and that pineapple went with the chicken. The family really liked it. The sauce/marinade/glaze was a mix of ketchup, soy sauce, brown sugar, pineapple juice, garlic, and ginger. It was kind of like a sweet general tso's sauce.

That looks fantastic

To be honest, I didn't specifically try to taste for it - we went right to shredding and adding the barbecue sauce because the potatoes were ready. It was good, but by then couldn't detect anything different than if I had used, say mayo, for the rub adhesive.

Yeah, I really want to try this now.

Happy national Kabab day! This thing is awesome and may work in the bedroom too? My only complaint is the last one you make is not perfect because you have to clean it out of the tube. Thats nit picking. Italian pork kababs. On a hot dog bun wiyh marinara, it was like eating a hoagy.

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