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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Old 01-14-2013, 08:16 AM   #1
SmokinSlowPoke
Knows what a fatty is.
 
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Join Date: 12-19-12
Location: Kansas City, MO
Default Some Fine Swine! (PrON)

Monday Morning

Anyway, a buddy of mine made a new years resolution to lose some weight and he is trying his hand at a low-carb diet. He asked me if I could smoke him a pork shoulder and some chicken thighs so he could portion them up for lunches throughout the week. He offered to pay me in beers and buy an extra bag of charcoal... Challenge Accepted

I decided I wanted to try a brine out so I mixed: 1/4c sugar, 1/4c salt, Worch sauce, Apple cider vinegar, water, misc spices, and a few garlic cloves in 1 gallon size ziplock bags and let the thighs take a bath over night.
photo 2.JPG

The morning of the cook, I trimmed the shoulders up and rubbed them with my new pork house rub "The Fine Swine" and dusted the birds with the Gates house BBQ seasoning.
photo 1.JPG
photo 3.JPG

I decided to try the minion method on my Moded ECB and got a little carried away. The weather in KC was pretty cold Sunday, about 29, so I loaded my charcoal pit full of stubbs and then put 1/2 a chimney full of lit coals in the "middle" to start the cook.

I wish I would have taken a pic but 1/4 of the chimney fit nicely into mold I made in the middle and the other 1/4 of the coals scattered into the outer ring mixing with the unlit coals. Not knowing any better I set the body back on the Charcoal pan and let the fire do its thing for about 30 mins. Next thing I know my grill is purring along nicely at 350 degrees.

Anyway, I used this opportunity to remind myself you can always add more but its a PITA to try and remove something that has been overdone and decided to make the best of this situation by cooking the chicken first (Originally wanted to put the pork on first and finish the chicken around dinner time).
photo 4.JPG

When all 16 of the thighs hit the grill the temp dropped to 275 initially and climbed back up to 325 after about 30 mins, When they hit 165 internally I glazed and pulled when they were a little over 170.

Since they were brined thighs I wasnt too worried about drying them out, I just wanted to make sure they were done all the way through since I was cooking for a friend.
photo 5.JPG

When I pulled the birds I piled all of the lit coals into the middle of my charcoal pit and filled the outer ring with another load of stubbs. This time the portion of lit coals to unlit was just about right and I got the grill up to 275 in no time. I threw the shoulders on around 10:30 and kept the grill as close to 250-275 as I could. I hit the stall around the 1st quarter of the Pats game and by halftime we broke the stall so I wrapped them in foil and put them on the lowest shelf above the water pan. By the 4th the meat was probe tender, like BUTTAH and i was pumped! Of course i couldnt document all of this (Hard to take pics with a beer in one hand )but I did get a shot of the platter I made my buddy to take home (Hard to see but there is actually 8 thighs, 2 rows of 4 in this pic).
Platter.jpg

At SmokinSlowPoke's we call that a Pistol Platter (2 meat), rough weight would be about 5 pounds net. Thanks for looking!
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Old 01-14-2013, 08:40 AM   #2
Mattmo
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Join Date: 12-30-12
Location: Sedalia, MO
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That chicken looks GREAT!
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Old 01-14-2013, 10:42 AM   #3
code3rrt
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Join Date: 08-09-12
Location: Spokane Valley, Washington
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Nice looking Q!
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Old 01-14-2013, 11:37 AM   #4
Militant83
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Join Date: 05-05-11
Location: Circleville, OH
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looks good
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Old 01-14-2013, 12:03 PM   #5
cowgirl
somebody shut me the fark up.

 
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Join Date: 07-18-07
Location: Oklahoma
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Everything looks great!!
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