BRBBQ
Babbling Farker
PICS! Yesterday I cooked the spare ribs, chicken thighs and boneless skinless chicken breast. The ribs I cooked at 245-F, when they started to break open in the bend test I wrapped in foil for 30 mins, removed and glazed with Blue Hogs, YUM
Next came the chicken, for this I cranked up the heat setting on the IQ and got cooker up to 300-F. The breast were marinated in Italian dressing for a few hrs, and Plowboys yard bird rub applied. The thighs were scraped of all fat, deboned, and seasoned. I cooked the thighs in butter for 30 mins, removed from pan and then cooked until 165-F internal temp was reached, these were also dunked in BH,, Double YUM
Brisket was cooked a few days ago using a 50/50 ratio of Kosher salt and black pepper, and oak wood for smoke. At first I wasn't crazy about the taste but after sitting in the frig for 2 days, it taste pretty good.
Not much left on the brisket:becky:
Fuel RO Lump. Ribs smoked with apple wood/ chicken Peach
Brisket was cooked a few days ago using a 50/50 ratio of Kosher salt and black pepper, and oak wood for smoke. At first I wasn't crazy about the taste but after sitting in the frig for 2 days, it taste pretty good.
Not much left on the brisket:becky:
Fuel RO Lump. Ribs smoked with apple wood/ chicken Peach
