(Topic ID: 292213)
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Manhattan, IL
I only buy chickens from an Amish farm that they carry at the local grocery store. Twice as expensive but 10 times better.
2 weeks later
Quoted from mcluvin:Are the chromy looking bits real chrome or plasticky shi*? Looks real nice!
It’s solid, made down the street from Pinball Life.
Quoted from Jamesays:I will try that.it looks Good.
Cook times will vary wildly depending on size, use a skewer to test doneness. Typically 2 1/2-4 hours at around 250. Make an aluminum foil ring for a cabbage stand.
Quoted from zermeno68:I need a bigger smoker for bigger cooks. This leads to a question…
Have you guys a separate smoking/grilling unit for occasions you have bigger events/parties from your everyday grill/smoking unit?
I don’t have a lot of parties, but when it happens… it’s not fun trying to manage it all with a small smoker.
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I have 3 Webers now, lol. And a flattop. Personally I wouldn’t get anything bigger if it’s rarely needed. You look like you did just fine!
1 week later
Quoted from RyanStl:Love Blue's Hog sauces. Simply the best IMO. I'm sure their charcoal is good, but Rockwood is my go to.
This one’s my favorite
IMG_2534 (resized).jpegQuoted from RyanStl:It's good, but my fave is always the OG one, but many love the raspberry version.
What do you use the Tennesse Red on? I found best for chicken, and Blues Hog other products best for pork.
I use it on chicken and also for a finishing sauce on pulled pork. I’m a vinegar based sauce guy.
1 week later
1 week later
Quoted from Grandnational007:My guilty pleasure as of recent has been the Aldi's tri-tips; they come pre-seasoned (which I normally would NEVER buy), and are a decent buy at $3.99-$4.99/lb. The seasoning isn't overly salty, and is pretty good, really. I usually get a big roast for about $15. I throw them on the smoker for an hour or so at 250, pull at 125 degrees, crank the BBE to wide open while the roast rests, then sear it for a couple of minutes until there is a nice crust.
It's not going to be SRF quality, but for the money, it makes a very nice Saturday/Sunday dinner.
Love me some tri-tip, store by be has been carrying prime for $7.99/lb. I’ve been living off it lately. I crank the 4 burner Blackstone for about an hour, seer then into the Weber at 475 until 120 degrees, tent and rest for 30 minutes. Make sure to slice properly, the grain runs 2 ways. Love me some tri-tip.
1 week later
Quoted from golfingdad1:I've got one of these Bug-A-Salt guns , love it !
I use it to season and tenderize.
1 week later
Quoted from Haymaker:Yes I highly reccomend not wasting any trim if you can help it.
Anyway, here's what i have on the grill today: tacos el pastor! Been wanting to try this for a while so I guess today is the day. Unfortunately I can't clear the top of my grill with the whole pineaple top on it so this picture was strictly just to look cool. Toward the end of the cook I'll be throwing some pineapple on the kettle grill to get it charred up, along with my tortillas. I have a bunch of fresh onion and cilantro and some nice salsa I made for toppings. Another 2 hrs or so to go until I get to try them!
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I love El Pastor, I’ve always wanted do one myself, but there are a couple of authentic places in Joliet that do a better job than I could ever do. I love El Pastor.
2 weeks later
Quoted from mcluvin:They trimmed yours a hell of a lot better than they did mine. Mine had lots of hard fat. It passed the sniff test. Gonna be a long night.
You still alive?
Quoted from aobrien5:My experience is that 250 is just fine and saves you hours.
Especially after it’s wrapped.
1 week later
I mop a vinegar based sauce the last hour. If I’m going dry rub only, I don’t use the Texas Crutch. You’re basically boiling/steaming them when wrapping so you won’t get a great bark anyways. I love Ribs either way.
Quoted from zermeno68:Yes sir… makes sense. my kids are used to softer texture meats that fall off the bone. Hence, wrapping it up and not applying sauce.
Love the addition of smoke applied. My wife actually tried to use liquid smoke to a pork tenderloin in the pressure cooker.
Dear lord… I threw the liquid smoke away… I’m sure refinement could improve that, but dang it’s an odd flavor punch not remotely close to what smoking units provide.
Liquid smoke is ridiculously potent, a drop or two usually gets a subtle smoke flavor.
Quoted from RyanStl:Lately when we go through a jar of dill pickles I use the brine to brine chicken for a couple days. I rinse them oven bake. Kids love it, tastes like Chic fill a
Vinegar does wonderful things to chicken
Quoted from zermeno68:Those thighs looked amazing. Love the unique marinade that is non-traditional.
The thighs I get are usually one plumpy piece.. seems each piece is much wider… did you debone the thighs before marinading??
The neighborhood grocer sources them locally, they debone in house. Still cheaper than breast or wing. 
5 months later
Quoted from SpyroFTW:While my gf doesn’t like cauliflower, I might give this a go with other veggies as she is a vegetarian.
Portabellas take well to smoke.
2 weeks later
Quoted from Soapman:Just a little bacon today.
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I’ve always wanted to try this, did you cure for 7 days? And what temp are you smoking at?
2 weeks later
Quoted from beelzeboob:Smoking a turkey in the BGE today. Pray for me...
Baking Powder=crispy skin
Quoted from Jamesays:Tell me more please
If you want crispy poultry skin while smoking, dry the hell out of the bird with paper towels. With wings, place on a rack and put in fridge uncovered for at least a few hours or overnight. Add baking powder to whatever rub/seasoning mix you use. Food science!
Wait, how the hell can USDA choice be Prime Rib?
Prime Rib is called that because it is USDA Prime, Ribeye.
3 weeks later
Quoted from romulusx:Kind of long question
I normally cook GFS jumbo chicken wings on my Weber kettle with a Vortex of charcoal and two hickory chunks.Usually I season the night before with Holy Voodoo or Plowboy.I got some Hermanaki sauce from the Ale Imporium in Indianapolis.I want to emphasize the sauce and not sure what approach I should take?
Like Vid said baste last 15 minutes, I’d also toss in the sauce after their done.
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