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View Full Version : Pron from my cook for the throwdown.....


cgwaite
10-03-2009, 12:49 PM
Ok, here are the pics from last Thursday, when I did my throwdown entry.

Put two whole chickens on the lower rack in my WSM, with a can of Bud Lite Lime in each one and Yardbird rub on the outside .....

http://thecompanyplayers.com/bacon/D2009-09-28-01a.jpg

For the throwdown, I did some Jalapeno Bratwurst and some Garlic Bratwurst. The Jalapeno Brats are the links. They aren't going bad, that's a jalapeno in the one in the middle.......

http://thecompanyplayers.com/bacon/D2009-09-28-04a.jpg

Here they are on the top rack of the WSM with a coating of Bovine Bold.....

http://thecompanyplayers.com/bacon/D2009-09-28-06a.jpg

I also got the bright idea to take some spam and wrap it in bacon. Why? Because it was there......

http://thecompanyplayers.com/bacon/D2009-09-28-15a.jpg

Here are the two birds, fully cooked....

http://thecompanyplayers.com/bacon/D2009-09-28-18a.jpg

The chicken was great. Good flavor and plenty moist. The spam was ok, but the bacon took most of the smoke flavor. Next time, I'll probably do without the bacon-wrap on the spam. The brats tasted fine, but didn't have the "look" to them that I expected. Guess I'll have to work on that.

chambersuac
10-03-2009, 03:04 PM
birds look great!

BobBrisket
10-03-2009, 09:58 PM
WOW!! Looks fantastic. I hit that:eusa_clap

BBQ Grail
10-03-2009, 10:19 PM
Very nice pron!

Cabntmkr1
10-04-2009, 12:09 AM
Food looks great, but what is this??

cgwaite
10-04-2009, 08:05 AM
I was rushing a little bit to get the birds on the WSM and what you are seeing is a piece of skin that didn't get trimmed. The top portion is the end of the neck of the bird. I saw it after taking the picture and trimmed it off the piece of skin, but as they say, without pron, it didn't happen!

BBQSamYesIam
10-04-2009, 02:18 PM
Birds look great! What temp an for how long?

thillin
10-04-2009, 02:26 PM
Food looks great, but what is this??

That chicken saw what happened to the others and hung itself. :cool:

Wyatt
10-04-2009, 05:31 PM
look juicy! What seasoning did you use on the brats?

cgwaite
10-04-2009, 10:15 PM
Birds look great! What temp an for how long?

The temp ran between 235 F and 265 F and the birds were on for about five and a half hours. The temps did start to drop off towards the end, so I left them on a little longer than I might normally, just to ensure they were done. All of the meat stayed moist, including the breast. The skin didn't really crisp up due to the lower temps, but I didn't seem to mind.

look juicy! What seasoning did you use on the brats?

I used Plowboy's Bovine Bold on the brats. Worked out great. At least I thought so.

rolf
10-04-2009, 11:54 PM
Wow wow wow, hungry! Nice sausages, nice chicken, awesome. Plowboys for brats? Gotta try that.

Hugh Jorgan
10-05-2009, 02:24 AM
Look's great. The sausage is very impressive. I love to see the big coils smoking.

I like to score the top or one wide side of the Spam in a diamond pattern. It's great for picking off bite sized pieces every time you lift the hood.

Phubar
10-05-2009, 04:01 AM
That chicken saw what happened to the others and hung itself. :cool:



:lol:.....*snif*

Nice chickies!

bigabyte
10-05-2009, 08:29 AM
Looks really farking good!:cool: