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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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Old 06-23-2011, 03:19 PM   #1
Downtown Smokeout
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Join Date: 08-25-10
Location: Evansville, IN
Default FIRST BRINE AND iQUE 110 RUN, Grilled Peppers, Burgers and lots of Pron

I finally received my iQue Monday, but couldn't use it until yesterday. I have been reading the brining threads quite a bit lately and decided to fire up the drum and use my new toy while cooking a few whole chickens.
I apologize for the picture quality, my camera died completely, so I used the crappy work camera.

Picked these up at Schnuck's.

Made the brine that Wampus posted with Tender Quick, brown sugar, peppercorn, lemon and lime. Also found out that my chili pot holds 4 chickens perfectly.

6 hours in the brine, pulled them out and rinsed them off. Wasn't sure about the wisdom of brining and injecting, but I saw this the other day and wanted to try it.

Coated them with a little paprika, because I put it on almost everything that goes in the drum.

And on they went. This is a hard shot to get with wires coming out of the lid and only two hands.

I saw an awesome post about gilled/sauteed pepper topped burgers a few days ago and had to try that for myself.

Threw them on the newly acquired Smokey Joe.

Pattied up some burgers and found a new use for my side mount chimney starter.

Made some potatoes and diced onion with greek seasoning on the SJ while the burgers and peppers cooked, but forgot to get a pic. Turned out pretty good though. A little sriracha and the flavor was incredible.

About 3.5 hours on the chickens. Love the color and they tasted great.

I did have some temperature issues with the drum. It was my first run with the iQue, and a new diffuser plate, and I'm pretty sure my charcoal had drawn some moisture. I'm not ready to condemn it yet, just going to reset and run it with fresh charcoal, no plate and a pork butt. By far the most common cook I do on her.

Thanks for looking.

Weber Imperial Sequoia (restoration in progress)
Weber Platinum (The Green Lantern)
Weber OTS 22.5
Weber SJ
UDS (with more to come)
Cheapo gasser
Old Smokey ES (A gift, don't buy one)

Humble member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers
Honor bound to protect, prepare, and serve
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Thanks from:--->

Old 06-23-2011, 03:23 PM   #2
somebody shut me the fark up.

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Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands

Very nice PronograPhy!!!
-WGA (3)
-UDS (S,M,L)

All fueled by Ecobrasa Coco Briquettes

*Lowland Smokers Dutch BBQ Champion 2011 - 2012*
*Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow
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Old 06-23-2011, 07:24 PM   #3
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Join Date: 06-04-11
Location: Fresno, CA

Great pron! Those chickens look nice!
Eddie G. - Smoke Bomb BBQ coming off a Lang 48 Hybrid Deluxe
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Old 06-23-2011, 07:56 PM   #4
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Great color on the chickens.
Mike..Char-Broil Silver Smoker/OTS/WSJ
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Old 06-23-2011, 08:20 PM   #5
Knows what a fatty is.
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Join Date: 01-21-11
Location: Franklin, NC

Fantastic cook.
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Old 06-23-2011, 08:28 PM   #6
somebody shut me the fark up.

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Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie

Beautiful birds!! Love the color too.
Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :))
RIP Ash, you are missed
Blog name added to photos to slow down folks posting them elsewhere as their own. Sorry! :/
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