The BBQ and Smoking Thread

[ercchry]

This quote is hidden because you are ignoring this member. Show Quote

I need to push your buttons, I can't piss off my coworkers as effectively due to WFH.

You have co-workers?!?

[ExtraSlow]

Well, none are my equals, but some are my peers....

[GT.....O?]

This quote is hidden because you are ignoring this member. Show Quote

Spatchcock for sure, and yes to higher heat. 325-350. Only way to get a bite through skin. Take it to 165F in the breast. Wrap tips with tinfoil (remove for last bit)

Well, that was awesome!

Followed this to the T, wow. Put the breast towards the heat, temp hovered around 330F, pulled the foil when the breast hit 130F, put some sauce on when it hit 155F, and pulled at 165. Drumsticks and wings were incredibly moist! Havent gotten into the breasts yet, but i pulled them off the carcass and they were still dripping after sitting for 30 mins. Left it on the cutting board, and there was a significant puddle after i was all done stripping the meat.

Much appreciated! Rep for you!

[ercchry]

Glad it worked out! Chicken is easily the hardest protein to master

[ExtraSlow]

Agree, hard to master. I can cook a "good" chicken, but great, particularly whole chickens, has eluded me.
Luckily my household cares not for the finer things.

[cet]

I bbq'd some ribs yesterday. Set up an indirect fire and kept it between 230 and 250. Anything I'd read said ribs should be done in 4 to 5 hours, after 6 hours I checked them and the internal temps were in the 130's, no where near being done. I did some more reading in the meantime and came across an article that mentioned for Calgary's altitude you should be increasing the recipe temps by 25F to compensate.
What's the best temp to be cooking ribs at. Or anything for that matter, do we need to account for altitude here?

[ercchry]

Are you looking at lid or do you have an oven thermometer on the grill giving you those readings?

3-2-1 method on pork (meaty) back ribs, 3-1.5-1 on sides and thinner backs, and if beef yeah those might take longer

[cet]

I've got a Maverick thermometer that I've been using for the BBQ temp and either that or an instant read pen type for the meat.
I was just using a rib rack so will try the 3-2-1 method next time.

[Nufy]

- - - Updated - - -

This quote is hidden because you are ignoring this member. Show Quote

^ awesome!

I am doing jerky today after my last batch lasted 5 days. Making 4 times as much and have all 6 racks in use.

Care to share your recipe ?

I'm looking to do a batch in my electric smoker.

13 bucks a pack for Jack links is killing me...

Plus home made is always better.

[Kavy]

Sure thing I’ll PM you. I tell my wife all the time that if the only thing I ever do in my smoker is make jerky it’s worth it. I make one batch a month but with this lockdown I have been making more for friends and family. I like to mix up the recipe I sent you depending on the mood I’m in.

[ThePenIsMightier]

This quote is hidden because you are ignoring this member. Show Quote

- - - Updated - - -



Care to share your recipe ?

I'm looking to do a batch in my electric smoker.

13 bucks a pack for Jack links is killing me...

Plus home made is always better.

OmG Jack Links?!!? No.
Jack Links = https://youtu.be/MOxNlmNH7l8

And go ahead and DON'T click that^ !!
It's six minutes of a gorilla eating its own puke.

[lasimmon]

I have a new smoker. And need some opinions.

I have a full chicken marinated in piri piri sauce. Is this something I can smoke? I’d usually rotisserie it but can I smoke it?

[lasimmon]

Playing around with the new smoker. Did some pork loins we had tonight. Absolutely fantastic.

[ercchry]

Lazy propane grill chicken

[ExtraSlow]

Making ribs today, a little dissapointed that my pc express order was a single rack. Doing a spatchcoked chicken as well, mostly because we need cooked chicken for a soup my wife is making, but the wings are going to be my lunch anyway.

[ExtraSlow]

So nice to have a chicken ready for lunch and ribs coming for supper.

[ExtraSlow]

Dramatically improved my cheese smoking setup from this:


To this:


Very non-aspen, which is a deliberate choice. $0 outlay, had the 1x2, 2x4, and foam core laying around.

[speedog]

Baller guy showing off how much he spends on cheese.

[ThePenIsMightier]

This quote is hidden because you are ignoring this member. Show Quote

Baller guy showing off how much he spends on cheese.

Indeed. Baller-Mc-Balderson.

[ExtraSlow]

This quote is hidden because you are ignoring this member. Show Quote

indeed. Baller-mc-balderson.

icwydt