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-   -   Weekend chicken and chuckie (https://www.bbq-brethren.com/forum/showthread.php?t=80022)

Garyclaw 03-09-2010 07:26 AM

Weekend chicken and chuckie
 
Saturday I picked up this 5 lb. plus birb and decided do a Spatchcock with some of Plowboys Yardbird:

http://i1022.photobucket.com/albums/...w/102_0500.jpg

Was running low on Kingsford so I split up some cherry wood for fuel too.
It turned out pretty nice. Had a great flavor with the Yardbird outside and under the skin:

http://i1022.photobucket.com/albums/...w/102_0505.jpg

Plated with some sweet corn from our garden and asparagas:

http://i1022.photobucket.com/albums/...w/102_0507.jpg

It was very tasty.

Sunday morning I put a Chuck and some fresh kielbasi on Black Betty(UDS):

http://i1022.photobucket.com/albums/...w/102_0508.jpg

We all just munched on the sausage all day and watched the race so there's no finished shots of it. It tasted sooo good cut up in 3 in. chunks right off the drum.
Shreded the chuck up for some sammies, with some blackbeans and rice.

http://i1022.photobucket.com/albums/...w/102_0511.jpg

It was goooood.:-D On an onion bun:

http://i1022.photobucket.com/albums/...w/102_0509.jpg

It was a good weekend. Thanks for lookin.:wink:

bigabyte 03-09-2010 07:36 AM

I'd hit that!:cool:

Phubar 03-09-2010 07:45 AM

Quote:

Originally Posted by bigabyte (Post 1209448)
I'd hit that!:cool:


.....HARD!!!:cool:

Mark Stanton 03-09-2010 08:13 AM

wow that looks great.

deguerre 03-09-2010 08:37 AM

It all looks good but that chuck is especially inviting. :eusa_clap

jeffjenkins1 03-09-2010 08:38 AM

Good lookin grub!

Jeff

texman02 03-09-2010 09:32 AM

Fine lookin eats right there!

sfbbqguy 03-09-2010 11:14 AM

Looks awsome!

How long did the Chuckie take to get pull apart?

Garyclaw 03-09-2010 12:29 PM

Quote:

Originally Posted by sfbbqguy (Post 1209656)
Looks awsome!

How long did the Chuckie take to get pull apart?

I think it was around 4 hr. @ an average of 250*f. Think the internal was about 170* or so,(maybe a little less) Then foiled for an hour with a little sauce.

I know this is not a lot of help with my estimates but when you stick the probe in and it feels tender, that's good enough for me.:lol:

Race was on and I kind of lost track of time.:rolleyes: A great,inexpensive meal if you find it on sale somewhere.

Cuelio 03-09-2010 01:20 PM

Good weekend? D@mn straight!

I gotta get me some chuck!

Shiz-Nit 03-09-2010 04:56 PM

some fine lookin' grub right there

sfbbqguy 03-09-2010 05:34 PM

Quote:

Originally Posted by Garyclaw (Post 1209740)
I think it was around 4 hr. @ an average of 250*f. Think the internal was about 170* or so,(maybe a little less) Then foiled for an hour with a little sauce.

I know this is not a lot of help with my estimates but when you stick the probe in and it feels tender, that's good enough for me.:lol:

Race was on and I kind of lost track of time.:rolleyes: A great,inexpensive meal if you find it on sale somewhere.

I know you just have to cook it 'til it's done...just curious about time as the last chuckie I did just took forever to pull apart. It was tasty though!

Nick@ParkAQ 03-10-2010 12:20 PM

Nice job Gary, its making me hungry. In our Parts DMC! = Damm Good Chicken ( Yea we know the letters don't match but wer'e special.
Park it! Grill it! Eat it!


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