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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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06-29-2008, 07:43 AM
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#1 |
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is one Smokin' Farker
Join Date: 01-01-08
Location: Homer Glen, IL
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Time Estimates for timing sake?
Wondering how long, at 230 degrees, people's esitmate for getting done the following......I need to start a log book so I dont have to ask here......
Split Chicken Breasts Fatty ABT Thanks, Hoping to get everything out approx. same time. |
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06-29-2008, 07:53 AM
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#2 |
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Babbling Farker
Join Date: 12-01-06
Location: Fernandina Beach FL
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Chix breast 2 to 2 1/2 hours
Fatty - 3-2-1 for a total of 6 hours ABT 2 1/2 hours (but I like mine kind of crispy)
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[SIZE="2"][FONT="Comic Sans MS"]Food! It's the second most important thing to a young man, and the most important to an old one.[/FONT][/SIZE] ______________________________________________ -Brent Smokin Gators BBQ Team Medium Amazin' Blue Spicewine - It's a Swamp Thing UDS Large BGE - Adopted Medium BGE - Adopted Weber 22 inch w/mods Weber SJP Stoker Weber Genesis Silver C Gasser Constant wood lurker FBA CBJ |
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06-29-2008, 08:17 AM
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#3 | |
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is Blowin Smoke!
Join Date: 10-17-06
Location: Oklahoma
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Phatty
Quote:
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06-29-2008, 08:33 AM
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#4 |
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somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Brent must like his food overcooked..........
 Breasts are right but try chix at higher temps... Fatty 2 hrs MAX!!!! (160 internal) ABT's are done when they look good to you.
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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06-29-2008, 08:44 AM
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#5 |
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Babbling Farker
Join Date: 12-01-06
Location: Fernandina Beach FL
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Yeah, yeah, yeah... I know the 3-2-1 method on a fatty gets the raised eyebrow... but don't knock it until you try it. I always did mine to 160 internal until someone posted a year or so ago about doing them 3-2-1. After I tried it I swore (literally) that I would do them no other way. I have stuck to it!!
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[SIZE="2"][FONT="Comic Sans MS"]Food! It's the second most important thing to a young man, and the most important to an old one.[/FONT][/SIZE] ______________________________________________ -Brent Smokin Gators BBQ Team Medium Amazin' Blue Spicewine - It's a Swamp Thing UDS Large BGE - Adopted Medium BGE - Adopted Weber 22 inch w/mods Weber SJP Stoker Weber Genesis Silver C Gasser Constant wood lurker FBA CBJ |
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06-29-2008, 01:07 PM
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#6 | |
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is one Smokin' Farker
Join Date: 01-01-08
Location: Homer Glen, IL
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Quote:
Anyone think you need to worry about the juices from chicken dripping down on the food below???? |
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06-29-2008, 01:10 PM
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#7 |
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somebody shut me the fark up.
 
Join Date: 05-03-06
Location: Ventura, CA
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Don't worry the heat from the cooker will kill the germs and you are cooking both meats to a safe temp!
__________________
Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers |
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06-29-2008, 01:14 PM
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#8 | |
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somebody shut me the fark up.
 
Join Date: 08-11-03
Location: Rocklin, CA
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Quote:
Think we need a poll?
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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