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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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01-21-2012, 06:05 PM | #31 |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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01-21-2012, 06:13 PM | #32 |
is One Chatty Farker
Join Date: 09-11-11
Location: Baltimore, Maryland
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I got a rotisserie for Christmas too and was impressed with how well cooked the first bird was. Need to find a way to keep the skin from getting too dark.
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01-21-2012, 06:18 PM | #33 | |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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Quote:
I've been cooking my birds at 300-350 at the dome, and am getting a nice golden brown. CD |
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01-21-2012, 06:58 PM | #34 |
is One Chatty Farker
Join Date: 09-11-11
Location: Baltimore, Maryland
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Don't know the temp because I'm using charcoal. Used about 2/3 a chimney on one side. Next time I'll probably use half a chimney and add a few briquettes half way through. Any ideas?
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01-21-2012, 07:14 PM | #35 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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That really does look fantastic.
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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01-21-2012, 07:19 PM | #37 |
Babbling Farker
Join Date: 07-04-10
Location: Rancho Cucamonga, CA
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Great looking bird, CD. I love PR food. I've tried and tried to get an authentic PR type marinade. Haven't quite nailed it, but it's fun trying .
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Used to have more stuff... thinned the herd Happy with what I have Life is good |
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01-21-2012, 07:58 PM | #38 | |
On the road to being a farker
Join Date: 04-02-11
Location: Brookeville, Maryland
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Quote:
CD banked his coals on either side of the drip pan for an indirect cook. Maybe try that if you're not currently cooking it that way.
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OTS, UDS, ET-732, [B][COLOR=red]Terp[/COLOR][/B] [COLOR=red][B]RED Thermapen.[/B][/COLOR] |
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01-21-2012, 10:11 PM | #40 |
is One Chatty Farker
Join Date: 03-22-05
Location: Ohio
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yum!! that looks fantastic! If you're short on dinner plates and silver ware, I can probably send ya some LOL
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Mike GOSM smoker (gas) Masterbuilt (electric) Weber Kettle Weber Gasser (2) Weber WSM I'd rather have a bottle in front of me then a frontal lobotomy |
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01-21-2012, 10:45 PM | #41 | |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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Quote:
That is giving me a very even cook, and a nice skin. It sounds to me like your using too much heat, so the skin is going too dark before your meat is done. You need to get a thermometer inside your cooking chamber to find out how hot it is in there. You need to be in the 300-350 range. CD |
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