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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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05-10-2013, 12:49 PM
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#1 |
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Babbling Farker
Join Date: 11-26-12
Location: Cedarburg, WI
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The last cook before I broke my smoker
Last Sunday, I finally got around to smoking a couple of chickens I had in the freezer. I used my solid food injector (love that thing) to inject some chunks of garlic gloves at various depths and spots throughout the birds. I also used a liquid injection of Honey Bacon BBQ Cajun Injector. The rub I used was a first timer for me that I received from a friend in Memphis. I hung the chickens in bags in the smoker and smoked them at about 240 for a little over 5 hours until they reached an IT of 162. They turned out pretty good.
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Chris- Midwest BBQ Outreach |
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05-10-2013, 12:55 PM
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#2 |
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somebody shut me the fark up.
  Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Pretty! What are the suspension thingies for those birds? Oh, and you should ask your friend to send you some Keith's Farms Garlic Butter rub some time...
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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05-10-2013, 01:06 PM
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#3 |
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somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Nice, those look delicious
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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05-10-2013, 01:43 PM
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#4 | |
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Babbling Farker
Join Date: 11-26-12
Location: Cedarburg, WI
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Quote:
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Chris- Midwest BBQ Outreach |
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05-10-2013, 01:57 PM
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#5 |
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is one Smokin' Farker
Join Date: 04-16-13
Location: here
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Nice
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05-10-2013, 03:15 PM
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#6 |
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is one Smokin' Farker
Join Date: 04-20-13
Location: Pleasant Prairie, WI
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Nice! That looks like an old school smokehouse?
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05-10-2013, 03:27 PM
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Babbling Farker
Join Date: 11-26-12
Location: Cedarburg, WI
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Quote:
http://www.bbq-brethren.com/forum/sh...d.php?t=152554
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Chris- Midwest BBQ Outreach |
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05-10-2013, 07:00 PM
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#8 |
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somebody shut me the fark up.
  
Join Date: 07-01-07
Location: Southeastern Pa
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Looks good, but how'd you break your smoker?
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L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault |
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05-10-2013, 08:22 PM
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Babbling Farker
Join Date: 11-26-12
Location: Cedarburg, WI
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Quote:
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Chris- Midwest BBQ Outreach |
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05-10-2013, 08:26 PM
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#10 |
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somebody shut me the fark up.
Join Date: 07-01-07
Location: Southeastern Pa
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Oh, that was you, saw that, bummer. Good luck getting her fixed.
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L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault |
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05-10-2013, 08:57 PM
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#11 |
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somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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I never thought of using netting on chickens. Nice idea and a time saver from tying them up to hang. I have smaller netting i use for Pork Loins, they would also work well on chicken..
Thanks for sharing the pics. and a new way to hang chicken. |
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05-10-2013, 09:55 PM
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#12 | |
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Babbling Farker
Join Date: 11-26-12
Location: Cedarburg, WI
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Quote:
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Chris- Midwest BBQ Outreach |
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05-10-2013, 10:42 PM
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#13 |
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On the road to being a farker
Join Date: 02-25-13
Location: Central, IL
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Looks great.
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