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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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05-10-2010, 05:05 PM | #1 |
is Blowin Smoke!
Join Date: 02-28-10
Location: Traverse City,Mi
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BBQ Chicken & Adolle sausage w/ Pron & Pic Heavy
The Prep work ( and they're about to start cooking in 5 minutes )
& & & & And the new toy thanks to my folks. & & More photo's pending.
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Member of the Great Lakes BBQ Association A Learning Pit master of Pile -O- Pork BBQ Team. Weber smokey Joe silver. The Cajun Bandit. Last edited by Derek; 05-10-2010 at 08:51 PM.. |
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05-10-2010, 05:07 PM | #2 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Nice start there Bro.
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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05-10-2010, 05:09 PM | #3 |
Babbling Farker
Join Date: 02-07-10
Location: Tequesta, Florida
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Good start, Andouille goes with everything. What are you going to do with it?
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Judge Jim, Given to me by Terry @ Git R Smoked. Chef Jim, Gym, Jim, or CJ. [B][COLOR=Black] I'm not a Chef, but I play one on the internet.[/COLOR][/B] [URL]http://www.chef-jim.com[/URL] [FONT=Tahoma][SIZE=3][FONT=Tahoma]A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.[/FONT][/SIZE][/FONT] [COLOR=Red][COLOR=Black] [/COLOR][/COLOR] |
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05-10-2010, 05:16 PM | #4 |
is Blowin Smoke!
Join Date: 02-28-10
Location: Traverse City,Mi
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Thanks guys, And I'm just going to eat it plan ( hence the high sodium level ) I'm going only to have half. and I might have some eggs with it.
__________________
Member of the Great Lakes BBQ Association A Learning Pit master of Pile -O- Pork BBQ Team. Weber smokey Joe silver. The Cajun Bandit. |
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05-10-2010, 05:33 PM | #5 |
Babbling Farker
Join Date: 02-07-10
Location: Tequesta, Florida
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Derek, let me know how you like it by itself. I usually put it in something sorta like a spice. Depending on the quality, it could be very strong. Cant tell much from the package but it looks nice.
__________________
Judge Jim, Given to me by Terry @ Git R Smoked. Chef Jim, Gym, Jim, or CJ. [B][COLOR=Black] I'm not a Chef, but I play one on the internet.[/COLOR][/B] [URL]http://www.chef-jim.com[/URL] [FONT=Tahoma][SIZE=3][FONT=Tahoma]A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.[/FONT][/SIZE][/FONT] [COLOR=Red][COLOR=Black] [/COLOR][/COLOR] |
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05-10-2010, 05:37 PM | #6 |
is Blowin Smoke!
Join Date: 02-28-10
Location: Traverse City,Mi
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Will do Jim.
Here's more picture. Controlling the temp by the bottom flu. And another temp gauge.
__________________
Member of the Great Lakes BBQ Association A Learning Pit master of Pile -O- Pork BBQ Team. Weber smokey Joe silver. The Cajun Bandit. |
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05-10-2010, 05:51 PM | #7 |
is Blowin Smoke!
Join Date: 02-28-10
Location: Traverse City,Mi
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One more photo the sexy orange glow.
__________________
Member of the Great Lakes BBQ Association A Learning Pit master of Pile -O- Pork BBQ Team. Weber smokey Joe silver. The Cajun Bandit. |
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05-10-2010, 06:29 PM | #8 |
Moderator
Join Date: 09-17-05
Location: Mooresville, NC
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Derek - how far below the grill grate does the themometer tip reach when the lid is on ?
__________________
XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles |
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05-10-2010, 06:31 PM | #9 |
is Blowin Smoke!
Join Date: 02-28-10
Location: Traverse City,Mi
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Almost hitting the water pan ( Hope that is ok ) but I'll do something about it tomorrow if it;s not.
__________________
Member of the Great Lakes BBQ Association A Learning Pit master of Pile -O- Pork BBQ Team. Weber smokey Joe silver. The Cajun Bandit. |
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05-10-2010, 07:08 PM | #10 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I like my thermometer to be just above the cooking grate.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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Thanks from:---> |
05-10-2010, 07:14 PM | #11 | |
Moderator
Join Date: 09-17-05
Location: Mooresville, NC
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Quote:
try to slide/lower the clip on the rod so it's closer to being just above grill grate temp
__________________
XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles |
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05-10-2010, 07:20 PM | #12 |
is Blowin Smoke!
Join Date: 02-28-10
Location: Traverse City,Mi
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Thanks ms, I'll try that tomorrow, how much above the great?
__________________
Member of the Great Lakes BBQ Association A Learning Pit master of Pile -O- Pork BBQ Team. Weber smokey Joe silver. The Cajun Bandit. |
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05-10-2010, 07:38 PM | #13 |
is Blowin Smoke!
Join Date: 02-28-10
Location: Traverse City,Mi
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More pictures
& & &
__________________
Member of the Great Lakes BBQ Association A Learning Pit master of Pile -O- Pork BBQ Team. Weber smokey Joe silver. The Cajun Bandit. |
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05-10-2010, 08:23 PM | #14 |
is Blowin Smoke!
Join Date: 02-28-10
Location: Traverse City,Mi
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Last of the pics.
About an hour ago. Adollee ( The most kick ass sauage I've ever had. ) & The chicken pulled at 225, and boy was it ever farking tasty &
__________________
Member of the Great Lakes BBQ Association A Learning Pit master of Pile -O- Pork BBQ Team. Weber smokey Joe silver. The Cajun Bandit. |
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05-10-2010, 08:34 PM | #15 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Was the internal temp of the chicken really 225 degrees? Chicken thighs are safe to eat at 165. Most folks cook them to 165 - 180.
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Thanks from: ---> |
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