Thanks to everyone who recommended ways to illuminate my grill in the winter months. I bought a cheap little headlamp and it is perfect. It even activates if I wave my hand in front of it, which is great for coming in and out of the house.
It is not even pitch black out yet but the difference is very noticeable.
Also trying something different with my skillet potatoes. Trying starting them off in a bit of water in the skillet to soften them up. Some of it cooked away, the rest I dumped. Added olive oil and they’re on bare iron now, and are crisping up nicely.
And a glass of wine outside in the winter. Amazing. Try it sometime.
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Oh man, those new Weber SmokeFire pellets are getting *killed* on the Intertubes. A bunch of YouTubers are having greasefires on their 1st cook. Apparently ash blowback from the firepot is blowing it's way to the bottom of the unit, mixing with the grease, preventing it from draining, and then igniting.
Anyone have any experience smoking a whole chicken? I have a new smoker and a whole chicken that we previously marinated and would cook on the bbq. But would like to try smoking it. Any tips or temps to follow?
Anyone have any experience smoking a whole chicken? I have a new smoker and a whole chicken that we previously marinated and would cook on the bbq. But would like to try smoking it. Any tips or temps to follow?
Any poultry needs a roasting temp to crisp up the skin. I try to start around 300 and finish at 350.
Anyone have any experience smoking a whole chicken? I have a new smoker and a whole chicken that we previously marinated and would cook on the bbq. But would like to try smoking it. Any tips or temps to follow?
Quote:
Originally Posted by Major Major
Any poultry needs a roasting temp to crisp up the skin. I try to start around 300 and finish at 350.
This will work, but I do it a little differently. I usually start lower than 300 (around 225), and bring it up for the last 45 minutes or so to crisp up the skin. It depends on how much smoke flavour you want.
I'd make sure to let the bird air-dry for 6 hours in the fridge before you put it on. This will dry the skin out, allowing it to crisp up nicely. Did you wet brine or put a rub on it?
Also, you can spatchcock it if you want it to cook a little more evenly, but I save that for turkeys.
This will work, but I do it a little differently. I usually start lower than 300 (around 225), and bring it up for the last 45 minutes or so to crisp up the skin. It depends on how much smoke flavour you want.
I'd make sure to let the bird air-dry for 6 hours in the fridge before you put it on. This will dry the skin out, allowing it to crisp up nicely. Did you wet brine or put a rub on it?
Also, you can spatchcock it if you want it to cook a little more evenly, but I save that for turkeys.
We marinated it for a day in Piri Piri sauce. We would usually rotisserie it on the bbq but I have this new smoker and I’m hooked...
I once went to a party where the host served 'all day bbq'd ribs' - something about low and slow or whatever. Anyway, ended up being the best ribs I ever ate outside of a BBQ spot in St.Martin ran by a guy from KC.
Anyway...looking for recipes for something like that. I have some pork side ribs right now and would love to give it a go. Anyone experienced in this?
I might get roasted for this (pun intended), but the best way I've done ribs is a BBQ/oven combo. This is how I approach them:
1) 1 hour salt and sugar brine. Pat dry and apply rub if desired
2) 2 hours on BBQ at 300F with wood chips/chunks
3) 1.5 hours in oven at 350F tightly wrapped in foil (put on BBQ sauce before foil if desired)
4) 30 minutes rest on counter with foil partly unwrapped to let out steam
I too thought that any time in the oven was just wrong and ruined the idea of BBQ ribs, but after I tried it this way I was hooked. The BBQ smoky flavour comes through great and the final cook in the oven ensures the right final temp is reached. I found that always to be difficult on the BBQ.
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I once went to a party where the host served 'all day bbq'd ribs' - something about low and slow or whatever. Anyway, ended up being the best ribs I ever ate outside of a BBQ spot in St.Martin ran by a guy from KC.
Anyway...looking for recipes for something like that. I have some pork side ribs right now and would love to give it a go. Anyone experienced in this?
The most common would be 3-2-1 method ribs cooked over low heat for 6 hrs. 3 hrs with smoke, 2 hrs wrapped in foil, 1 hr with sauce at about 225F. This will get you that fall of the bone rib that many people like.
I prefer not to wrap and have a slightly more textured rib so 3 hrs smoke, 2 hrs of just cooking 1 hr of sauce.
You cant really screw up putting a run on ribs and throwing them on a smoker at low temp for a long time then sauce at the end.
Last edited by GGG; 04-26-2020 at 02:58 PM.
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Anyone have any experience smoking a whole chicken? I have a new smoker and a whole chicken that we previously marinated and would cook on the bbq. But would like to try smoking it. Any tips or temps to follow?
hey Weitz
here is what i did...
dry rub: essence + granulated garlic + sea salt + pepper + onion powder
then a wet rub: 1/4 cup apple sauce + 2 tbsp lee & perrins
smoker temp in the 250-280F range
cook time was around 3 hours, then let chicken rest about half an hour
I once went to a party where the host served 'all day bbq'd ribs' - something about low and slow or whatever. Anyway, ended up being the best ribs I ever ate outside of a BBQ spot in St.Martin ran by a guy from KC.
Anyway...looking for recipes for something like that. I have some pork side ribs right now and would love to give it a go. Anyone experienced in this?
i'm with GGG with the 3-2-1 method
the day before, trim off excess fat and season ribs with a dry rub and put in fridge overnight
dry rub recipe:
Spoiler!
Basic BBQ Rub
Serves: 3 cups
Ingredients
¾ cup paprika
½ cup sugar
½ cup salt
¼ cup ground black pepper
3 tbsp cayenne pepper
2 tbsp thyme
2 tbsp dry mustard
2 tbsp cumin
1 tbsp sage
Instructions
1. Mix all the ingredients together well and keep in an air tight container in the same place that you keep your spices.
then the 3-2-1 method...
3 hours on the smoker, 2 hours wrapped in foil (i usually add some apple juice when i wrap them in foil). after the two hours hit them with some homemade bbq sauce and throw them back on the smoker for the final hour.
homemade bbq sauce recipe:
Spoiler!
Basic BBQ Sauce
Serves: 6 ½ cups
Ingredients
5 cups ketchup
1 cup light brown sugar
2/3 cup dark amber maple syrup
1 tbsp apple cider vinegar
1 tbsp molasses
1 tbsp chilli powder
1 tbsp dry mustard
1 tbsp hot sauce (frank’s red hot)
1 tsp Worcestershire sauce
½ tsp cumin
½ tsp celery salt
Instructions
1. Mix all the ingredients together well in a sauce pan – med heat
2. Simmer for at least 20 minutes
**it won't let me edit my above post... i forgot to say when you are trimming any excess fat to also remove the membrane on the bottom side of the ribs, then hit with dry rub and throw in the fridge overnight
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3-2-1 is 100% the method to use, I find I dont always meed the full last hour to caramelize the bbq sauce but to each their own. Removing the membrane is very important and most often overlooked. Also let the ribs rest for 20 minutes after cooking
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Quote:
Originally Posted by oilboimcdavid
Eakins wasn't a bad coach, the team just had 2 bad years, they should've been more patient.
3-2-1 is 100% the method to use, I find I dont always meed the full last hour to caramelize the bbq sauce but to each their own. Removing the membrane is very important and most often overlooked. Also let the ribs rest for 20 minutes after cooking
I did ribs yesterday and went 2-2-40 mins. They were probably the best ribs I have ever had.
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I did ribs yesterday and went 2-2-40 mins. They were probably the best ribs I have ever had.
That’s very similar to what I do as well. I go 2 (with smoke) then 2 (in tinfoil with apple juice or beer and no smoke) then 45 to caramelize the sauce.
I smoked a couple pork roast yesterday. Injected with apple juice/garlic plus and smoked them with apple pellets at 250 until they were 160 degrees inside. They were fantastic for something that required no prep!
