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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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01-05-2013, 03:46 PM | #1 |
Knows what a fatty is.
Join Date: 12-19-12
Location: Kansas City, MO
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First Smoke on the ECB w/ prOn
Happy Saturday Pharkers,
We had a pretty nice day going in KC so i decided to take the ECB out for a spin. Initially i was planning on just seasoning the smoker and seeing how it performed with the mods. Once it got up to temp i decided to try my hand at some chicken quarters. I used a store bought Gates BBQ rub and 2 chunks of Hickory on Cowboy Lump (Think i'll switch over to Royal Oak after this bag). Anyway, enough typing. Here's the pr0n. Enjoy: Chicken has been washed and patted dry, ready for the rub: photo 2.JPG I started the lump early and let the smoker get up to temp before putting the chicken on. I started the chicken bone side up and flipped about 30 mins in: photo 7.JPG photo 3.JPG Side note, i created a intake damper out of a 3" stainless steel access panel cover (for a plumbing clean out): photo6.jpg I had some problems with the POS temp gauge i bought. No matter how hot the grill ran it would never read above 200 degrees. I am going to replace it tomorrow with something more accurate. photo 1 (1).jpg Let the quarters go for about 60 minutes at between 315 and 340, once they got up to 160 I glazed them with Cowtown BBQ Sauce and then pulled them when they hit 165 internally to let them rest for 10 mins: photo 4.jpg photo 5.JPG Tomorrow I'll be trying my hand on a pork shoulder, thanks for looking!
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"Life is a Shipwreck but we must not forget to sing in the lifeboats" |
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Thanks from:---> |
01-05-2013, 03:52 PM | #2 |
is One Chatty Farker
Join Date: 07-01-12
Location: Fredericksburg, VA
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looks yummy!!!!!!
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[B][I][COLOR=black]*A Texan transplant*[/COLOR][/I][/B] [B][SIZE=1][COLOR=black]UDS | [COLOR=blue]Blue[/COLOR] Weber Performer Platinum | Chargriller Akorn | 22.5 Weber OTG | WSJ Gold | Mini WSM | Maverick ET-73 | [COLOR=blue]Blue [/COLOR][COLOR=black]Thermapen | Maverick PT-100 |[/COLOR] Gasser(charcoal chimney starter)[/COLOR][/SIZE][/B] |
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01-05-2013, 03:55 PM | #3 |
Full Fledged Farker
Join Date: 01-06-12
Location: Nuremburg PA
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That chicken looks great!
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01-05-2013, 03:58 PM | #4 |
Full Fledged Farker
Join Date: 11-05-11
Location: Alpharetta, GA
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Lookin' good!
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OK Joe's Longhorn & Vertical Roasting Oven, Brinkmann Cimmaron,'69,'73,'84,'89 Weber Kettle |
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01-05-2013, 04:11 PM | #5 |
On the road to being a farker
Join Date: 08-12-12
Location: Bristol, CT
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Now I am hungry
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WSM 22.5", Little Chief, Weber Spirit 300 |
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01-05-2013, 04:47 PM | #6 |
Babbling Farker
Join Date: 07-04-10
Location: Rancho Cucamonga, CA
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Looks like you nailed it!
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Used to have more stuff... thinned the herd Happy with what I have Life is good |
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01-05-2013, 04:52 PM | #7 |
somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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Great job.
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01-05-2013, 06:42 PM | #8 |
Babbling Farker
Join Date: 06-12-09
Location: Ithaca, Michigan
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Nice!
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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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01-05-2013, 06:52 PM | #9 |
is one Smokin' Farker
Join Date: 12-24-12
Location: Up a tree somewhere in MD
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Nice
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[I]Perhaps this is the moment for which you have been created[/I] ~ Esther 4:14 |
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01-05-2013, 06:56 PM | #10 |
somebody shut me the fark up.
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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Very Cool Mod's on your Rig and Great looking food!
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Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast |
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01-05-2013, 09:18 PM | #11 |
Babbling Farker
Join Date: 02-16-12
Location: Long Island, NY
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Nice looking chicken, great job!
Bob
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"Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin | [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] |[COLOR=DarkRed] [COLOR=Black]|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]| [COLOR=DarkOrange]Maverick ET-732[/COLOR] | [COLOR=Gray]Gray Thermapen[/COLOR] | |
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01-05-2013, 09:22 PM | #12 |
On the road to being a farker
Join Date: 05-01-12
Location: Lee's Summit, MO
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Looks good! Send some of that down my way - Lee's Summit ;)
Sent from my iPad using Tapatalk HD
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En Fuego BBQ The Swashbucklers of Swine...Raiders of Ribs...Buccaneers of Brisket...Pillagers of Poultry...Marauders of Mutton...it's the Dred Pirate SchatzSea and Qrew from the mythical Isla del Fuego!__________________ |
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01-05-2013, 09:29 PM | #13 |
is One Chatty Farker
Join Date: 04-09-12
Location: Ft Mudge AT
Name/Nickname : Ron
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Looks like you got it to work pretty good! Food looks good too!
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A bunch of Webers, a UDS and a Happy Cooker! |
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01-06-2013, 08:59 AM | #14 |
Knows what a fatty is.
Join Date: 12-19-12
Location: Kansas City, MO
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Thanks for all the nice words, schatz I see alot of fellow KCers on here haha nice to meet ya! These are all gone but maybe next time!
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"Life is a Shipwreck but we must not forget to sing in the lifeboats" |
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01-06-2013, 09:20 AM | #15 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Looks great!
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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