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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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07-24-2013, 09:20 PM | #1 |
Got Wood.
Join Date: 07-19-13
Location: montrose pa
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Question About Chicken, Ribs & Filet Mignon
Doing baby backs tomorrow and need some advice. What temp and how long, and at what time do you wrap?????
Chicken: How would you guys smoke chicken breats, drumsticks??? And has anyone ever smoked a whole pc of filet minon???? |
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07-24-2013, 10:20 PM | #2 |
Babbling Farker
Join Date: 10-25-06
Location: Madrid, IA
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At what temp does your pit run the best? This will determine the time needed to get your ribs done.
I cook my chicken at about 300*F. If you want a smoke taste make sure you have plenty of wood in your charcoal. I have cooked a whole tenderloin on a UDS. Smoked to about 120*F internal temp, took it off and let it rest for 10 minutes. I'll see if I can find the thread it is in.
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Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ |
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07-24-2013, 10:33 PM | #3 |
Found some matches.
Join Date: 07-03-13
Location: Florrisant, MO
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I have an electric smoker and I have done baby backs several ways and my favorite is to smoke the ribs for 3 hours at 220, then I pull them and wrap with foil and put back in for 2-1/2 hours and let rest for 30 minutes wrapped. It is difficult to pull a bone out with some meat still stuck to it. This is the way I like it. Sometime I pull the ribs out after 1-1/2 hours from the foil and put them on the gill with a sauce. It just depends on the mood.
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Thanks from:---> |
07-25-2013, 07:14 PM | #4 |
Knows what a fatty is.
Join Date: 04-29-13
Location: hardin mt
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just my .02 but if you cut that filet in bout 1.5 in slabs and sear your well on the way to heaven
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1 PRIMO XL and a Weber gasser for the quickies on lunch break;) |
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07-25-2013, 07:21 PM | #5 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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I agree ^^^
I'm just never going to smoke a filet mignon, out of respect for what that cut can be. Raw-carpaccio/rare-seared medallions. I draw the line thereafter.
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Hold my dang beer... |
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07-26-2013, 12:28 AM | #6 |
Babbling Farker
Join Date: 10-25-06
Location: Madrid, IA
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I like doing it on the smoker. It gives it a different dimension. You do not take it past 120*F. It is still a great meal.
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Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ |
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07-26-2013, 12:39 AM | #7 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Fair point Bryan.
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Hold my dang beer... |
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07-26-2013, 12:45 AM | #8 |
On the road to being a farker
Join Date: 06-04-13
Location: Broken Arrow
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I never smoke filet's...Just a quick sear. If it can't be revived by a good vet, it ain't worth eatin'.
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Char Broil Offset, Weber 22.5 Kettle, ECB Electric (Soon to be charcoal), UDS (Work in progress) |
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07-26-2013, 12:52 AM | #9 |
Babbling Farker
Join Date: 10-25-06
Location: Madrid, IA
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I should clarify. When I smoke a "filet", it is the whole tenderloin, not just one steak. So it is more like Chateau Briand.
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Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ |
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07-26-2013, 12:04 PM | #10 |
Got Wood.
Join Date: 07-19-13
Location: montrose pa
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At what point would I give chicken a butter bath then at what point do I take them out and get them a nice golden color????
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07-26-2013, 12:21 PM | #11 |
is one Smokin' Farker
Join Date: 02-05-13
Location: Jackson, WI
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If you have not made a commitment on the bird, I recommend spatchcock chicken especially if your cooker likes to run about 300. The bird will take less time than the ribs but saves handling breast and drummies that will cook differently.
I have never smoked a tenderloin but am with Bucc until I get bored with a good sear... Make sure you bring back some Pr0n however it goes! Have lots of fun!!
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42" WFO,[B][/B]-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast [B][COLOR="Magenta"]PINK[B][COLOR="Magenta"] Thermapen[/COLOR][/B][/COLOR][/B] Offically a [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL]!! [COLOR=Red]My Build[/COLOR]: [URL]http://www.bbq-brethren.com/forum/showthread.php?t=153650[/URL] "[COLOR=Navy]When it comes right down to it, you just want to be surrounded by good people and good food."[/COLOR]-Chuck Hughes |
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