^^^ THAT! Looks Great!
BBQ Brethren "Something Fowl This Way Comes" Throwdown!
- Thread starter bigabyte
- Start date
BBQ Bandit
Babbling Farker
Accept this entry for the throwdown, please
silverfinger
Babbling Farker
Great Shot!!!
BAM! That's Beautiful BBQB.
bigabyte
somebody shut me the fark up.
That is gonna be TOUGH to beat!:clap:
caseydog
somebody shut me the fark up.
BBQ Bandit
Babbling Farker
Its a simple combination...
- A hot smoker running @ 300-325* (charcoal/applewood)
- Chicken wings (clipped) and drizzled in EVOO
- Your choice of rub (Plowboy's Yardbird/Oakridge HDD)
- Cook to 185* internal temp
Devour the evidence!
fingerlickin'
Quintessential Chatty Farker
About 5 secons ago I was thinking of entering some wings. After seeing Bandit's entry I've been forced to reconsider.
caseydog
somebody shut me the fark up.
My officially foul entry...
I do love me some rotisserie chicken.
I started by making a brine with sea salt, turbinado sugar, and fresh sage, rosemary and thyme from my garden (sorry, no parsley :becky
.
I brined my bird overnight. Then, I pulled it from the brine, stuffed it with chunks of lemon and onion, rubbed a LOT of minced garlic under the skin, and tied my bird up. It then sat in the fridge for a couple hours so the skin would dry enough to get nice and crispy when cooked.
Once I got the bird on the grill, I par cooked some red potatoes, coated them with OO, and seasoned with salt, pepper and some dried oregano, also from my garden.
About fifteen minutes left on the cook, I poured the potatoes into the drip pan under the bird, along with some butter, and let the potatoes finish cooking in chicken fat.
The bird came out golden brown.
The potatoes were perfectly cooked, and quite tasty.
Right after I took the potato shot above, the power went out in my neighborhood. So, my money shot was lit by a combination of Coleman lantern, and the flash on the camera, in slow-sync mode. I kind of like how it turned out.
I ate a little bit of ever part of the bird, and it was my best rotisserie chicken so far.
Enjoy.
I do love me some rotisserie chicken.
I started by making a brine with sea salt, turbinado sugar, and fresh sage, rosemary and thyme from my garden (sorry, no parsley :becky
. I brined my bird overnight. Then, I pulled it from the brine, stuffed it with chunks of lemon and onion, rubbed a LOT of minced garlic under the skin, and tied my bird up. It then sat in the fridge for a couple hours so the skin would dry enough to get nice and crispy when cooked.
Once I got the bird on the grill, I par cooked some red potatoes, coated them with OO, and seasoned with salt, pepper and some dried oregano, also from my garden.
About fifteen minutes left on the cook, I poured the potatoes into the drip pan under the bird, along with some butter, and let the potatoes finish cooking in chicken fat.
The bird came out golden brown.
The potatoes were perfectly cooked, and quite tasty.
Right after I took the potato shot above, the power went out in my neighborhood. So, my money shot was lit by a combination of Coleman lantern, and the flash on the camera, in slow-sync mode. I kind of like how it turned out.
I ate a little bit of ever part of the bird, and it was my best rotisserie chicken so far.
Enjoy.
caseydog
somebody shut me the fark up.
Fantastic bird and side dish CD!
KnucklHed BBQ
Babbling Farker
Good lookin bird parts Bandit!
CD, the color on that chicken is incredible! Well done!
CD, the color on that chicken is incredible! Well done!
silverfinger
Babbling Farker
Great looking Bird CD!!
silverfinger
Babbling Farker
Official Entry.
Chicken thighs with Big Mistas Chicken Scratch.
Chicken thighs with Big Mistas Chicken Scratch.
Last edited:
Kathy's Smokin'
Babbling Farker
Crazy Harry
is One Chatty Farker
official fowl entry form attached
I thought I would submit some angry birds.
started with some fresh ginger
I pealed one and chopped it with lime juice and applied on and in the birds and put in the kamado using apple and cherry for smoke. started with the temp at 225.
for a side I stuffed some bell peppers with rice and italian sausage.
when the sausage was done, I added mozzarella cheese.
Waiting for some
after the peppers were taken off I raised the temp to about 300 to crisp the skin.
the plated pic.
Mongo would choose this pic:grin:
thanks for looking
I thought I would submit some angry birds.
started with some fresh ginger
I pealed one and chopped it with lime juice and applied on and in the birds and put in the kamado using apple and cherry for smoke. started with the temp at 225.
for a side I stuffed some bell peppers with rice and italian sausage.
when the sausage was done, I added mozzarella cheese.
Waiting for some
after the peppers were taken off I raised the temp to about 300 to crisp the skin.
the plated pic.
Mongo would choose this pic:grin:
thanks for looking
Great meal CH! Bravo... :clap:
Similar threads
