Some pron from weekend (or at least an attempt!)

LoveBBQ · 04-11-2011, 11:41 PM

DISCLAIMER: I used a gas grill so if this is against everything you believe in and want to move on you may!

We were supposed to have some great weather this past weekend so I planned to have some BBQ. My mom was out of town so I picked up some stuff to have my dad over both days. Picked up some whole chickens and found some spare ribs on sale. The first night we made his awesome lemon garlic chicken. It goes something like this (sorry I don't have prep pics, I'll work on that).

whole chicken washed and patted dry
rub (still trying to get him to tell me everything that is in it)
fresh lemon and garlic

Clean the chicken and allow to dry
Cut up one lemon per chicken into slices
Cut up several cloves of garlic (sliced, no need to chop or mince here)
line the inside cavity of the chicken with some rub
gently squeeze in some lemon juice then throw slices in chicken (about 3-4)
Throw in some garlic slices
Add more lemon
add more garlic
add more lemon
Do the same to rest of the chickens, we did 2

Add to a spit and tie. Cover the outside in more rub. Tie up the legs and wings. At this point it should look like this.

2011_04_09_IMG_4812_Web.jpg

Next, add some chips of your favorite wood to your smoke box (we used mesquite this time) and place on flavorizer bars. Bring grill up to temp (350F here). Add the spit to the grill and it should look like this:

2011_04_09_IMG_4813_Web.jpg

Cook for about 2 hours depending on size of chickens. When done it should look like this:

2011_04_09_IMG_4814_Web.jpg

These things taste amazing! I can't get enough. We ate one and the second is getting used for lunch for me this week and we used some of the breast tonight for quesadillas.

Sunday was time for the spare ribs. I've never done spare ribs before, only baby back. Here is how I did them for my first try.

4-5 lbs of spare ribs
some rub
brown sugar
apple cider vinegar
beer
sweet baby rays original
apple wood for smoking

started out trimming the ribs and washing.
add the rub to both sides, then add a generous amount of brown sugar to each side.
Place on a rack in a roasting pan
Poor some apple cider vinegar in the roasting pan along with your favorite beer (or in my case the one I just happen to have around as I don't drink much).
Get the grill up to temp (about 225-250) and the smoke box going on the flavorizer bars.
Place the roasting pan opposite the lit burner.
Cook until smoke fades, then cover with foil.
Cook for a couple more hours, I also basted the ribs with the juices from the roasting pan once.
Get some more apple chips ready for smoking and throw them on.
Raise the grill tempo up to around 300-350.
Once the smoke starts remove the ribs from the pan and place bone side up on the grill.
Add some sauce to the bone side, then flip after about 15-20 minutes.
At this point it should look like this:

2011_04_10_IMG_4815_Web.jpg

Add more sauce to the rack and cook for another 15-20 minutes. Now it should look like this:

2011_04_10_IMG_4817_Web.jpg

Remove and let rest, then cut and serve! These ribs had great flavor!!! And the texture from the last bit of cooking at higher temps works really well. Not my favorite sut of meat, but for $10 you couldn't ask for more (I don't mean seconds, cause we did go back for those!

) I also got the last two ribs for lunch this week!

Hope you enjoyed, we did!

2ndchance · 04-12-2011, 09:36 AM

Looks good to me. NOW GO GET A REAL SMOKER OR KETTLE and you can take those same recipies to another whole new level.

BRBBQ · 04-12-2011, 10:16 AM

It looks great to me

Johnny_Crunch · 04-12-2011, 10:23 AM

Looks good from here.

LoveBBQ · 04-12-2011, 11:18 AM

Quote:

Originally Posted by 2ndchance

Looks good to me. NOW GO GET A REAL SMOKER OR KETTLE and you can take those same recipies to another whole new level.

I'm acquiring parts for a UDS build so hopefully very soon I'll have a real smoker!

Quote:

Originally Posted by BRBBQ

It looks great to me

Thanks!

Quote:

Originally Posted by Johnny_Crunch

Looks good from here.

Thanks!

Phubar · 04-12-2011, 12:08 PM

Great work!
Thanks for the post!

mcoupe · 04-12-2011, 12:11 PM

Great looking results!

Dustin D · 04-12-2011, 01:25 PM

Man those grills are CLEAN! lol

Oh, Nice looking chicken too :D

BBQ Bandit · 04-12-2011, 01:34 PM

Very nice prepwork... will provide the foundation for a rotisserie UDS nicely!

LoveBBQ · 04-12-2011, 01:57 PM

Quote:

Originally Posted by Phubar

Great work!
Thanks for the post!

Thanks!

Quote:

Originally Posted by mcoupe

Great looking results!

Thank you!

Quote:

Originally Posted by Dustin D

Man those grills are CLEAN! lol

Oh, Nice looking chicken too :D

Well, that is a new Weber E310, only a month old. Already cooked a couple of chuckies, a butt, a pork tenderloin, some burgers and dogs, and this stuff. Got to break her in! ;)

Quote:

Originally Posted by BBQ Bandit

Very nice prepwork... will provide the foundation for a rotisserie UDS nicely!

Thanks!

Yeah I'm trying to decide if I want to try and incorporate the rotisserie on the first UDS build or get my hands dirty first. I want to make sure I follow the KISS method, but I love some rotisserie chicken!

DesMar · 04-13-2011, 02:07 AM

A different way to do them, but still looks great. Get yourself a drum and you will be the talk of the neighborhood. Trust me!

Phrasty · 04-13-2011, 02:20 AM

Good looking food right there!!

Cheers

Hunterman95 · 04-13-2011, 07:42 AM

looks great!

Grillman · 04-13-2011, 08:05 AM

It all looks great.....the only thing that matters is that you like the way the
food tastes.

MikeR · 04-13-2011, 08:24 AM

I'll take some- even if it is gassed.

04-11-2011, 11:41 PM	#1
LoveBBQ On the road to being a farker Join Date: 03-29-11 Location: Monroe, NC	Some pron from weekend (or at least an attempt!) DISCLAIMER: I used a gas grill so if this is against everything you believe in and want to move on you may! We were supposed to have some great weather this past weekend so I planned to have some BBQ. My mom was out of town so I picked up some stuff to have my dad over both days. Picked up some whole chickens and found some spare ribs on sale. The first night we made his awesome lemon garlic chicken. It goes something like this (sorry I don't have prep pics, I'll work on that). whole chicken washed and patted dry rub (still trying to get him to tell me everything that is in it) fresh lemon and garlic Clean the chicken and allow to dry Cut up one lemon per chicken into slices Cut up several cloves of garlic (sliced, no need to chop or mince here) line the inside cavity of the chicken with some rub gently squeeze in some lemon juice then throw slices in chicken (about 3-4) Throw in some garlic slices Add more lemon add more garlic add more lemon Do the same to rest of the chickens, we did 2 Add to a spit and tie. Cover the outside in more rub. Tie up the legs and wings. At this point it should look like this. 2011_04_09_IMG_4812_Web.jpg Next, add some chips of your favorite wood to your smoke box (we used mesquite this time) and place on flavorizer bars. Bring grill up to temp (350F here). Add the spit to the grill and it should look like this: 2011_04_09_IMG_4813_Web.jpg Cook for about 2 hours depending on size of chickens. When done it should look like this: 2011_04_09_IMG_4814_Web.jpg These things taste amazing! I can't get enough. We ate one and the second is getting used for lunch for me this week and we used some of the breast tonight for quesadillas. Sunday was time for the spare ribs. I've never done spare ribs before, only baby back. Here is how I did them for my first try. 4-5 lbs of spare ribs some rub brown sugar apple cider vinegar beer sweet baby rays original apple wood for smoking started out trimming the ribs and washing. add the rub to both sides, then add a generous amount of brown sugar to each side. Place on a rack in a roasting pan Poor some apple cider vinegar in the roasting pan along with your favorite beer (or in my case the one I just happen to have around as I don't drink much). Get the grill up to temp (about 225-250) and the smoke box going on the flavorizer bars. Place the roasting pan opposite the lit burner. Cook until smoke fades, then cover with foil. Cook for a couple more hours, I also basted the ribs with the juices from the roasting pan once. Get some more apple chips ready for smoking and throw them on. Raise the grill tempo up to around 300-350. Once the smoke starts remove the ribs from the pan and place bone side up on the grill. Add some sauce to the bone side, then flip after about 15-20 minutes. At this point it should look like this: 2011_04_10_IMG_4815_Web.jpg Add more sauce to the rack and cook for another 15-20 minutes. Now it should look like this: 2011_04_10_IMG_4817_Web.jpg Remove and let rest, then cut and serve! These ribs had great flavor!!! And the texture from the last bit of cooking at higher temps works really well. Not my favorite sut of meat, but for $10 you couldn't ask for more (I don't mean seconds, cause we did go back for those! ) I also got the last two ribs for lunch this week! Hope you enjoyed, we did! __________________ Mike - UDS (born 5/22/2011) and a Weber E310 gasser

04-12-2011, 09:36 AM	#2
2ndchance On the road to being a farker Join Date: 12-24-10 Location: Portsmouth Virginia	Looks good to me. NOW GO GET A REAL SMOKER OR KETTLE and you can take those same recipies to another whole new level. __________________ 2ndChance, 22.5 Weber Kettle & ECB-M & Smokey Joe & MUDS and UDS

04-12-2011, 10:16 AM	#3
BRBBQ Babbling Farker Join Date: 06-05-08 Location: Council Bluffs, Iowa	It looks great to me __________________ Stumps XL Baby/UDS

04-12-2011, 10:23 AM	#4
Johnny_Crunch Babbling Farker Join Date: 04-03-10 Location: Cypress TX	Looks good from here. __________________ J Crunch

04-12-2011, 12:08 PM	#6
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	Great work! Thanks for the post! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012 [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador

04-12-2011, 12:11 PM	#7
mcoupe On the road to being a farker Join Date: 02-18-11 Location: Bend, Oregon	Great looking results!

04-12-2011, 01:25 PM	#8
Dustin D Full Fledged Farker Join Date: 01-15-11 Location: Louisiana	Man those grills are CLEAN! lol Oh, Nice looking chicken too :D __________________ Semper Fi

04-12-2011, 01:34 PM	#9
BBQ Bandit Babbling Farker Join Date: 02-15-08 Location: Harrisburg, PA	Very nice prepwork... will provide the foundation for a rotisserie UDS nicely! __________________ Custom Klose Backyard Chef... of Snot, and a 22.5 WSM Former smokers; Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD

04-13-2011, 02:07 AM	#11
DesMar Knows what a fatty is. Join Date: 09-23-10 Location: Vancouver BC, Canada	A different way to do them, but still looks great. Get yourself a drum and you will be the talk of the neighborhood. Trust me! __________________ Am. BBQ'er, UDS V- 1.0, Planning V- 2.0, looking for lg. propane tank for offset smoker/ BBQ build.

04-13-2011, 02:20 AM	#12
Phrasty Babbling Farker Join Date: 01-19-08 Location: Jamaica	Good looking food right there!! Cheers __________________ 1 - 100 lb. self-made cylinder grill/smoker 1 - 100 lb. self-made cylinder smoker 1 - 20 gal. self-made grill/smoker 1 - 25 gal. self-made vertical smoker 1 - 120 gal. self-made trailer stick-burner http://www.bbq-brethren.com/forum/sh...ad.php?t=88599

04-13-2011, 07:42 AM	#13
Hunterman95 is one Smokin' Farker Join Date: 02-08-11 Location: Springfield, MO	looks great!

04-13-2011, 08:05 AM	#14
Grillman is One Chatty Farker Join Date: 07-05-09 Location: Aurora, Colo.	It all looks great.....the only thing that matters is that you like the way the food tastes.

04-13-2011, 08:24 AM	#15
MikeR is One Chatty Farker Join Date: 11-13-08 Location: Islip, NY	I'll take some- even if it is gassed. __________________ "People who drink light 'beer' don't like the taste of beer; they just like to pee alot." GRIM REAPER SMOKERS [B]-[/B] [I]"BBQ To Die For"[FONT=verdana, arial]™ [/FONT][/I]Under the [B]"LENIENT"[/B] direction of Pit Master Tim. 22.5 OTG, 18.5 OTS, 18.5 WSM, Chargriller Duo with optional side fire box. [COLOR=red]"Founders Club" Operation BBQ Relief.[/COLOR]

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