Saturday is BBQ day V2 - smokin meats and takin pics

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OK, so I smoked the chicken whole for presentations, sake, but then the skin on the bottom of the plate got soggy. I'm quartering next time. Smoked with lump and some pecan chips. Crispy skin was off the hook!
 
mushishi said:
OK, so I smoked the chicken whole for presentations, sake, but then the skin on the bottom of the plate got soggy. I'm quartering next time. Smoked with lump and some pecan chips. Crispy skin was off the hook!
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Quartering is fine, but I still get better results cooking it whole. You don't have to rest the entire chicken in a pan... I either do a beer-can-style chicken so nothing but the tip of the legs is touching the pan, or you can just use a riser to lift the chicken out of the juice.

Like so :

water_pan1.jpg
 
usmctanker242 said:
Quartering is fine, but I still get better results cooking it whole. You don't have to rest the entire chicken in a pan... I either do a beer-can-style chicken so nothing but the tip of the legs is touching the pan, or you can just use a riser to lift the chicken out of the juice.

Like so :

water_pan1.jpg
Click to expand...
I put the chicken on the grate, with a pan under the grate to gather drippings, but in a pan/dish for resting. The skin got soggy while resting. But yeah, the whole bird with crispy skin looks so much more appetizing than a quartered bird. I was planning to make a gravy with the drippings but skipped it because I was so hungry. haha But man, smoke on crispy skin is the shiznit!
 
Labor Day is BBQ day, right? Made 6 slabs of ribs, Bobby Flay's spicy potato salad, homemade cole slaw, sauteed shrimp with peppers and garlic with a local spice shop's sweet rub and corn on the cob. Also people brought over a banana cream pie and peach pie.

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Make love to my asshole. That looks good
bref said:
Was drinking all day Sunday with some friends and decided to test out an idea. Made a pork loin and stuffed it with sausage, mushrooms, shallots and sage. It turned out pretty good.

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Labor Day = Grillmaster Day for Faust

Drumsticks
bbq1-630x471.jpg


Burgers
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Dogs
368b2d163ad5697e63270b401ce8c1b7.jpg
 
So i ended up copping a Weber One Touch Silver 22.5 yesterday off Murderlist for $75 brand new in the box. The seller won it in a raffle from his employer and since he lives in an apartment, he didn't have any use for it. Sucks for him but all gain for me! I went ahead and ordered the ash catcher that's usually on the Gold versions as i'm not a fan of the ash plate.
 
milliniar said:
looks delicious, what's your secret?
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Don't time your grilling. Go by eye -- when all the meat is black, you're good to go. Patience is key here and it definitely pays off.

I was admittedly a little premature with the dogs but that was only because my company (who is obviously insane) refused to eat the drumsticks or burgers and were complaining about starving so I took the dogs off early. Not very proud of that but desperate times call for desperate measures.
 
faustian said:
Labor Day = Grillmaster Day for Faust

Drumsticks
bbq1-630x471.jpg


Burgers
x.jpg


Dogs
368b2d163ad5697e63270b401ce8c1b7.jpg
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1. Extra crunchy with that charcoal flavor!

2. That's how he got his 203-0 record. Slaying chickens.
 
I'm trying something new today. I'm doing faux burnt ends.

I got a four and a half pound chuck roast. Did a fairly simple rub out of salt, pepper, garlic powder and paprika. I put that on the smoker at 225. Internal temp of the meat is 150 right now. I expect to hit a fairly long stall. I'm going to take it up to 185 or 190, pull it off and wrap it in foil. I'll give it 30 min to an hour to rest. Then I'm going to cube it, toss it in an aluminum pan, cover it in rub and a ton of BBQ sauce, crank the heat to 300, and wait for the sauce to caramelize.
 
Got three racks of spare ribs going right now.

Bought a 30" masterbuilt electric smoker LOVE IT.
 
I've got a 5 and a half pound lamb shoulder smoking as we speak. I've rubbed it with vegemite and used a local rub called Convict Rub, you can't get more Australian than that!
 
two rib questions.

1. Do you prefer baby back or spare?

2. How well done do you cook your ribs?

For me it's spare or bust and I like them just a hair from falling off the bone. It's probably more cooked than what some others may like, so I'm curious to hear opinions.
 
Rob Battisti said:
two rib questions.

1. Do you prefer baby back or spare?

2. How well done do you cook your ribs?

For me it's spare or bust and I like them just a hair from falling off the bone. It's probably more cooked than what some others may like, so I'm curious to hear opinions.
Click to expand...

I prefer baby back, and I cook them until they break apart when I pick them up with tongs. I follow the steps on Amazing Ribs.
 
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