Homebrewed Q
Take a breath!
FINALLY I get to fire up my new Fatboy. Decided to smoke 4 half chickens since I feel that is my worst category in the IBCA comps that I'm looking at. Thanks again to Doug and Carole Ritter for facilitating my BWS Fatboy purchase. Picked up some rubs from them as well, here is what I'm "dry-brining" them with. Kosher salt and Ritter's Just Rub along with the Peach Rub for 2 of the halves, and Ritter's Just Rub along with the Apple Rub for the other two halves.
Here's 2 of the half chickens with "dry brine" under the skin, bagged and ready for the the fridge.
Decided to do some St. Louis ribs too, had some in the freezer and took 'em out, trimmed 'em up, here they are pre-rub.
Rub choices (mix) for the ribs.
Oh, and decided to add a little kicker to the top side.
Decided to take a beverage break after all of that prep before the initial burn on the Fatboy. Good thing the local Microbrewery had sixers on sale today........which to choose....hmmm....
Went with the IPA since it wasn't terribly cold outside, but did dip into the Stout later cuz the IPA's went down too fast....Both very tasty by the way if you have access to these in Texas or Louisiana.
Rolled the Fatboy out to the patio to meet some of its brothers and get ready for the initial burn out.
Last pristine inner view before all of the damage I am soooooo gonna do to this smoker.
Trying to get it to 450 per Carole Ritter's instructions, almost there....
Cheers! 450 reached and held for about 20 minutes or so by my controls.
Ok then, there you go for tonight. I'll post the cook/smoke pics tomorrow. Rumor has it that this noob/rook is gonna smoke his first Fatty tomorrow too. What better way to initiate my Fatboy?! :becky:
Here's 2 of the half chickens with "dry brine" under the skin, bagged and ready for the the fridge.
Decided to do some St. Louis ribs too, had some in the freezer and took 'em out, trimmed 'em up, here they are pre-rub.
Rub choices (mix) for the ribs.
Oh, and decided to add a little kicker to the top side.
Decided to take a beverage break after all of that prep before the initial burn on the Fatboy. Good thing the local Microbrewery had sixers on sale today........which to choose....hmmm....
Went with the IPA since it wasn't terribly cold outside, but did dip into the Stout later cuz the IPA's went down too fast....Both very tasty by the way if you have access to these in Texas or Louisiana.
Rolled the Fatboy out to the patio to meet some of its brothers and get ready for the initial burn out.
Last pristine inner view before all of the damage I am soooooo gonna do to this smoker.
Trying to get it to 450 per Carole Ritter's instructions, almost there....
Cheers! 450 reached and held for about 20 minutes or so by my controls.
Ok then, there you go for tonight. I'll post the cook/smoke pics tomorrow. Rumor has it that this noob/rook is gonna smoke his first Fatty tomorrow too. What better way to initiate my Fatboy?! :becky:
