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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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01-09-2013, 01:54 AM | #16 | |
is one Smokin' Farker
Join Date: 04-24-12
Location: Linz, Austria
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This is really pretty easy. They got brined for a day in 1 cup Sal Marina Natural + 1/2 cup brown sugar + 2 tbs black peppercorns + a good squeeze of honey.
Then instead of simply applying a rub, I prepare that spiced butter as follows:
There is nothing more to it. Quote:
That was the first cook of the new year, performed on 1st January. I didn't keep track of the grate temp, I just let my WSM give all it can do with a full charcoal ring and a full chimney of lit lemon lump dumped on top. I took those legs to IT 185°F, probed them all with my Thermapen, then they went into the oven at max. grill for crisping the skin. It just is a nasty time of the year around here, mostly foggy, rainy or snowy with temps sticking around the freezing point. It was the best decision to move Smokey beneath the carport, an idea which wouldn't even have crossed my mind if my pavilion hadn't been damaged by heavy snowfall. Still some left, I use your precious wood *very* sparingly, only for beef and only one piece each cook. It will be a sad day once it's gone.
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WSM 22.5" + Maverick ET732 + SuperFast WHITE Thermapen + Pure Natural Lemon Tree Lump Charcoal |
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01-09-2013, 04:40 AM | #17 |
Babbling Farker
Join Date: 06-12-09
Location: Ithaca, Michigan
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Nicely done! The chicken looks fantastic!
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Jason Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast [I]and[/I] Accurate [COLOR="Blue"]Blue[/COLOR] Splash-Proof Thermapen |
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01-09-2013, 07:27 AM | #18 |
is one Smokin' Farker
Join Date: 05-22-10
Location: Smoky Mountains, NC
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Those look great, I'll have to try the butter treatment! And your weather looks about like here in the Southern Appalachians this time of year.
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...Half a yard full of crap to cook on like everybody else... Slow-to-average-speed [COLOR=dimgray]GRAY[/COLOR] Wal-Mart thermometer Just a hungry hillbilly lookin for a dead critter to cook Four [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zeros[/URL] in one [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][COLOR=red]throwdown[/COLOR][/URL][COLOR=red],[/COLOR] baby! :bow: |
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01-09-2013, 08:10 AM | #19 |
Full Fledged Farker
Join Date: 03-28-12
Location: Broomfield, Essex, UK
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Great looking chicken and you must be happier smoking in the carport over winter.
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22" WSM, 22" OTG, [COLOR=navy][B]Jumbo Joe[/B][/COLOR], WSJ, Mini WSM, WGA, Maverick ET-732, [COLOR=red][B]Red [/B][/COLOR]Thermapen and a twelve year old gasser which hasn't come out of the shed since I got a taste of charcoal! |
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01-09-2013, 08:14 AM | #20 |
is one Smokin' Farker
Join Date: 10-10-12
Location: Wylie, TX
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OK now I want chicken for breakfast and I love that back porch!
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Bib Up and Dive In! [URL]http://divepigs.blogspot.com/[/URL] |
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01-09-2013, 08:38 AM | #21 | |
is one Smokin' Farker
Join Date: 04-24-12
Location: Linz, Austria
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Quote:
It's not *in* the carport or a back porch, but in an open room below the carport used for storage. This is the basement level of our hillside estate, and that hill is pretty steep. The view out that room on the backside reveals the gardens going down three decks, with the pool and my now kaput smoking pavilion located at the lowest deck. It's a great advantage smoking at that location now, because it's really weatherproof and so much closer to the kitchen. BTW Right now I am planing my next 'Q'ing event, and I may need your help deciding on new pork rubs, please have a look here.
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WSM 22.5" + Maverick ET732 + SuperFast WHITE Thermapen + Pure Natural Lemon Tree Lump Charcoal |
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