Chicken legs and chicken breasts
THE THIN BLUE SMOKE THREAD XII
- Thread starter Jim
- Start date
kelbro
Alfred Spatchcock
Had some butter-injected pork tenderloins smoked over cherry for Easter dinner.
kelbro
Alfred Spatchcock
A couple of spatchcocked yardbirds over apple wood today in the 18" Weber Smokey Mountain (finished for a crispy skin on the gas grill). Besides dinner there's going to be some good leg quarter lunches and I'm sure that she'll have me make a chicken salad.
Cooked some ribs on my Pit Boss pellet smoker on Saturday. Meat Church Honey Hog and Holy VooDoo rubs. Topped with some honey bbq sauce. I used the 3-2-1 method at 250° (maybe 1/2 hr instead of 1).
On Friday I smoked a small Chuck roast on my BGE. The ThermoWorks Signals and Billows do a great job of keeping the BGE temperature at a constant 225 and knowing when to remove and wrap.
Chickens and St Louis style ribs in the WSM this morning with Cowboy briquettes and pecan wood. No beer cans in the holders, I just use them to save space.
kelbro
Alfred Spatchcock
Pork belly dripping goodness over a spatchcocked chicken in the WSM over hickory. Mmmmm good!
Beginning of Memorial Day weekend, under a crescent moon and by a nice fire, reprised my Hasselback chicken breasts, wet brined, filled with fajita veggies, covered in 2 Mexican cheeses.
simon1
Self Ignored by Vista
Got the grilling done Sunday before the floods hit. Did a 1.15 pound Cowboy Ribeye.
Turned out a perfect just below medium after the indirect cook once it was seared.
Plated with roasted 'taters and steamed fresh green beans.
Turned out a perfect just below medium after the indirect cook once it was seared.
Plated with roasted 'taters and steamed fresh green beans.
Spathcocking is the only way to cook chicken, IMO.
Smoked up some Cajun chicken thighs today.
Nice, the thigh is my favorite part of chicken, followed by drumsticks.
Mine too
Just some ribs
kelbro
Alfred Spatchcock
Rolling oak smoke here in the holler on a prime brisket this morning. So big that I had to separate the point and the flat!
Seared Ahi last night
Baby backs over oak chunks in the Oklahoma joe bronco
It's been a while since I done me some ribs, and it's about time to fix that.
Rub is fairly simple: mostly S&P, with a bit of cumin, garlic powder, za'atar, and sumac.
I’m doing up some 4th of July ribs as well.
Only 2hrs in so far.
Will try to remember to take a pic when finished.
Only 2hrs in so far.
Will try to remember to take a pic when finished.
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