|
|
|||||||
| 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. |
 |
|
|
Thread Tools |
11-18-2009, 05:54 PM
|
#1 |
|
On the road to being a farker
Join Date: 11-28-08
Location: AL
|
Icing the breast
I here more stuff on this site that seems crazy but cool for sure. Do people truelly ice down the breast before smoking? Does it make that big of a difference. (For the record I did see Rick's Tropical D. doing it, and judging the pics it would be hard to argue with him
 )
__________________
18.5 WSM/22.5 OTG/Modified New B. Offset/Brinkman Gasser |
|
|
|
11-18-2009, 06:07 PM
|
#2 |
|
somebody shut me the fark up.
  Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
|
Where abouts in Bama are you from?
__________________
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 |
|
|
|
|
11-18-2009, 06:13 PM
|
#3 |
|
is One Chatty Farker
Join Date: 06-11-07
Location: Huntington Beach, CA
|
It does make a difference...I do it all the time now.
__________________
Jet Coatings Smokin' & Fishin' Crew  Vegetarian...Indian word meaning lousy hunter. Did someone say ROAD TRIP?!?! Kamado #7 BWS Party NB offset with baffle and chimney mods--STOLEN Double-barrel 55-gal drum smoker A farking weed burner...hehe hehe! Fire's Cool! 
|
|
|
|
|
11-18-2009, 06:14 PM
|
#4 |
|
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
|
I get great results icing down the breasts of whole chickens using the 500 degree/1 hour cook on the BGEs. Easy to do and the breast turns out to be perfect and exceptionally juicy just when the dark meat is done.
Give it a try.
__________________
Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
|
|
|
|
11-18-2009, 06:17 PM
|
#5 |
|
Full Fledged Farker
Join Date: 07-19-09
Location: Easton, PA
|
I tried this yesterday for a department lunch at work today. Everyone raved about how juicy and tender the breast meat was. I will always do this from now on.
__________________
Weber Performer Chargriller Duo Masterbuilt 30"( 1 at home, 1 at the cabin) Big Steel Keg 22.5" WSM |
|
|
|
|
11-18-2009, 06:17 PM
|
#6 |
|
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
|
It also makes them perkier.
__________________
[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] |
|
|
|
|
11-18-2009, 06:20 PM
|
#7 | |
|
somebody shut me the fark up.
 
Join Date: 05-03-06
Location: Ventura, CA
|
Quote:
__________________
Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers |
|
|
|
|
|
11-18-2009, 06:20 PM
|
#8 | |
|
is one Smokin' Farker
Join Date: 07-03-09
Location: Omaha, NE
|
Quote:
__________________
"Red" - Just Moved to Omaha! |
|
|
|
|
|
11-18-2009, 06:42 PM
|
#9 |
|
Full Fledged Farker
Join Date: 08-22-09
Location: Littleton, CO
|
Yup, it works great. It's part of the Mad Max turkey which is excellent. The key is 20 minutes, no more, no less.
 As for the particulairs, here's the whole shooting match: http://www.nakedwhiz.com/madmaxturkey.htm The result:  However, I do brine my birds but I must it's the best way I have found to do a turkey on the smoker. It's also a family and guest favorite.
__________________
Pepperhead, Large BGE, Char-Broil Commercial Infra-red |
|
|
|
|
11-18-2009, 06:47 PM
|
#10 |
|
Babbling Farker
Join Date: 02-02-08
Location: Westfield,Ma.
|
Well if Rick does it, it must work cause he knows what he's doing.
|
|
|
|
|
11-18-2009, 07:41 PM
|
#11 |
|
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
|
I'm trying it on the wife now. Back later to report.
__________________
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. |
|
|
|
|
11-18-2009, 07:42 PM
|
#12 | |
|
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
|
Quote:
__________________
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 |
|
|
|
|
|
11-18-2009, 07:51 PM
|
#13 |
|
Babbling Farker
Join Date: 02-02-08
Location: Westfield,Ma.
|
Nice big real nice!
|
|
|
|
|
11-18-2009, 08:01 PM
|
#14 | |
|
Full Fledged Farker
Join Date: 09-19-09
Location: Bradenton, FL
|
Quote:
 
__________________
Primo Oval XL, Primo Oval JR, BBQ Guru DigiQ II, RED Spash-Proof Super-Fast Thermapen |
|
|
|
|
|
11-18-2009, 08:02 PM
|
#15 |
|
Guest
|
i learned it from max! |
|
|
|
Similar Threads
|
||||
| Thread | Thread Starter | Forum | Replies | Last Post |
| Wouldn't this be the icing on the cake | Norcoredneck | Catering, Vending and Cooking For The Masses. | 5 | 02-16-2009 11:32 AM |
|
|
