Sometimes I just suck.

Bigmista · 02-15-2011, 07:41 PM

I just finished practicing on chicken thighs.

I loved the color. I am getting better with my trimming. Meat tasted like chicken. Good chicken.

And if I tied the skin to the back of each of my vans and drove in opposite directions, I still wouldn't be able to pull it apart.

*sigh*

landarc · 02-15-2011, 07:52 PM

It was sounding good until that last line.

Bigmista · 02-15-2011, 08:05 PM

Hence the sucking sound in my kitchen.

Willie's Smokehouse · 02-15-2011, 08:07 PM

looks like chicken with dimples

Brewer · 02-15-2011, 08:14 PM

How are you cooking them?

Bigmista · 02-15-2011, 08:35 PM

Smoker running at 275 temp at the grate.

JD McGee · 02-15-2011, 08:41 PM

Hotter brother...hotter...300-325...

Brewer · 02-15-2011, 11:03 PM

+1.. What JD said. I'm getting good results with 310-315. I'm also scraping skins and basting with butter. I've used the same method at different temps and I'm getting the best results on my setup at 310-315.

Just Pulin' Pork · 02-15-2011, 11:11 PM

Mista try doing what your doing and cook them HOT HOT HOT. Those look good but I am convinced that a higher temp will get what you are looking for.

wormdrink67 · 02-16-2011, 07:00 PM

Are you scraping the skin before the cook? Our skins are scraped until they're nearly transparent. This isn't the most uniform box ever, but it was just practice.

Capn Kev · 02-16-2011, 07:15 PM

Cook hotter (315*) and try basting with Baconnaisse 2-3 times during the cook. Then sauce.

musicmanryann · 02-16-2011, 07:18 PM

Baconaise?! You sir, have piqued my interest!

Brewer · 02-16-2011, 11:43 PM

Quote:

Originally Posted by musicmanryann

Baconaise?! You sir, have piqued my interest!

+1... I don't know what the h&ll Baconnaisse is... but it sure sounds good...

K Dub · 02-16-2011, 11:51 PM

Question Bigmista, You have TWO vans....

Jeff7871 · 02-17-2011, 02:22 AM

Anything that has the word bacon in it must be awesome!

02-15-2011, 07:41 PM	#1
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA Downloads: 0 Uploads: 0	Sometimes I just suck. I just finished practicing on chicken thighs. I loved the color. I am getting better with my trimming. Meat tasted like chicken. Good chicken. And if I tied the skin to the back of each of my vans and drove in opposite directions, I still wouldn't be able to pull it apart. sigh __________________ Wait! Bigmista wrote a cookbook? Exodus 29:18 Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD. God loves BBQ! Bigmista Custom Spicewine Trailer - Olivia J. PIMA Large and Medium Spicewines Weber Ranch Kettle - E.T. Remembering Scott

02-15-2011, 07:52 PM	#2
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	It was sounding good until that last line. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

02-15-2011, 08:05 PM	#3
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA Downloads: 0 Uploads: 0	Hence the sucking sound in my kitchen. __________________ Wait! Bigmista wrote a cookbook? Exodus 29:18 Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD. God loves BBQ! Bigmista Custom Spicewine Trailer - Olivia J. PIMA Large and Medium Spicewines Weber Ranch Kettle - E.T. Remembering Scott

02-15-2011, 08:14 PM	#5
Brewer is one Smokin' Farker Join Date: 01-26-10 Location: Fall City, WA. Downloads: 0 Uploads: 0	How are you cooking them? __________________ Phil Damn Straight BBQ Team http://www.facebook.com/DamnStraightBBQ KCBS & PNWBA Member, PNWBA CBJ Superior SS-2 Backwoods Fatboy Primo XL Weber Ranch Kettle

02-15-2011, 08:35 PM	#6
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA Downloads: 0 Uploads: 0	Smoker running at 275 temp at the grate. __________________ Wait! Bigmista wrote a cookbook? Exodus 29:18 Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD. God loves BBQ! Bigmista Custom Spicewine Trailer - Olivia J. PIMA Large and Medium Spicewines Weber Ranch Kettle - E.T. Remembering Scott

02-15-2011, 08:07 PM	#4
Willie's Smokehouse On the road to being a farker Join Date: 12-04-09 Location: Largo,Fl Downloads: 0 Uploads: 0	looks like chicken with dimples

02-15-2011, 08:41 PM	#7
JD McGee somebody shut me the fark up. Join Date: 06-28-07 Location: Duvall, WA Downloads: 0 Uploads: 0	Hotter brother...hotter...300-325... __________________ Wine Country "Q" Competition BBQ

02-15-2011, 11:03 PM	#8
Brewer is one Smokin' Farker Join Date: 01-26-10 Location: Fall City, WA. Downloads: 0 Uploads: 0	+1.. What JD said. I'm getting good results with 310-315. I'm also scraping skins and basting with butter. I've used the same method at different temps and I'm getting the best results on my setup at 310-315. __________________ Phil Damn Straight BBQ Team http://www.facebook.com/DamnStraightBBQ KCBS & PNWBA Member, PNWBA CBJ Superior SS-2 Backwoods Fatboy Primo XL Weber Ranch Kettle

02-15-2011, 11:11 PM	#9
Just Pulin' Pork is one Smokin' Farker Join Date: 03-08-08 Location: Overland Park Kansas Downloads: 0 Uploads: 0	Mista try doing what your doing and cook them HOT HOT HOT. Those look good but I am convinced that a higher temp will get what you are looking for.

02-16-2011, 07:00 PM	#10
wormdrink67 On the road to being a farker Join Date: 11-07-10 Location: erwin, TN Downloads: 0 Uploads: 0	Are you scraping the skin before the cook? Our skins are scraped until they're nearly transparent. This isn't the most uniform box ever, but it was just practice.

02-16-2011, 07:15 PM	#11
Capn Kev is one Smokin' Farker Join Date: 12-08-09 Location: Littleton, CO Downloads: 0 Uploads: 0	Cook hotter (315) and try basting with Baconnaisse 2-3 times during the cook. Then sauce. __________________ Kevin Feit* Swinestone Cowboys BBQ Team FEC-100, Traeger Texas 075, WSM 22.5", UDS, KCBS CBJ #54829

02-16-2011, 07:18 PM	#12
musicmanryann is One Chatty Farker Join Date: 06-11-08 Location: Ames, Iowa Downloads: 0 Uploads: 0	Baconaise?! You sir, have piqued my interest! __________________ Big T'z Q Cru Championship BBQ Team CBJ #50801 6 WSM's 2 Weber Kettles FEC100 2 Backwoods Fatboy 2 Not-so-Ugly Drum Smokers from Gateway BBQ Store Jambo -- The Orange Monster www.bigtzbbq.com Join our facebook group

02-16-2011, 11:51 PM	#14
K Dub Is lookin for wood to cook with. Join Date: 01-31-10 Location: Kennewick, Wa Downloads: 0 Uploads: 0	Question Bigmista, You have TWO vans....

02-17-2011, 02:22 AM	#15
Jeff7871 Found some matches. Join Date: 02-09-11 Location: McKinney, Tx Downloads: 0 Uploads: 0	Anything that has the word bacon in it must be awesome!

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