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Old 10-12-2012, 05:10 PM   #32
somebody shut me the fark up.

gtr's Avatar
Join Date: 10-16-10
Location: Culver City, CA

Originally Posted by The_Kapn View Post
This "may" be what Biggie was referring to:

From my Capon cook.

I spatch, part out, or cook whole depending on what I want to acomplish.

I tried beer can a few times and did not care for it--just me.

Good Eats no matter how it is cooked.


My lovely wife has been dry brining (ok, salting...) chix and cooking them this way in the pic. She turns up the heat in the oven throughout the cook - she may be finishing at 500. They have been turning out fanfarkingtastic and I want to take her method to the smoker and see how it goes. Skin is amazing, chix are crazy juicy, great drippings, etc.
50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens
Displaced East Tennesseean
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Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
"Relax, it's only BBQ." - Bigmista, 2013
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