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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 03-30-2013, 08:55 PM   #1
Swamp Donkeyz BBQ
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Default Ribs and Chicken on the Drum

The ribs turned out great, even though the lighting makes them look dark. I think I'll stick to cooking the chicken in my offset. the skin was too soft even though I cooked it at 325. Oh well, it was still good!
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Old 03-30-2013, 09:11 PM   #2
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Looks good from here!
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Old 03-31-2013, 12:43 AM   #3
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I 2nd that!
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Old 03-31-2013, 01:04 AM   #4
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They both look great!
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Old 03-31-2013, 01:35 AM   #5
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They look fine to me. Ill take a little of both. No rush.......
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Old 03-31-2013, 02:15 AM   #6
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Lookin tasty!
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Old 03-31-2013, 08:24 AM   #7
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Thanks y'all!
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Old 03-31-2013, 08:56 AM   #8
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Looks great! I notice the same thing with chicken skin.. it's tough to get bite through chicken skin even at 325*. Perhaps more heat or you need to find chicken with thinner skin.. lol
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Old 03-31-2013, 09:06 AM   #9
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Looks might tasty from here!
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Old 03-31-2013, 09:10 AM   #10
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Both look great to me !!
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Old 03-31-2013, 10:37 AM   #11
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My wife have settled on what we call THE ONLY WAY TO DO CHICKEN.
Smoking makes for soft skin and soft meat. Better for pulled sammies.
Indirect is better, and 325 should be good for any size bird, but the skin just never gets crispy.
I have put the chicken right over the coals, and it is even better than indirect, but it produces tons of smoke that can change the taste of the chicken. You also have to keep the temp low-ish b/c it's too easy to burn the chicken.
What's the answer? Put it over the coals but raise the grid higher than a standard grid, maybe to 6 inches above the coals. I keep the dome temp at 350, but I'm sure right over the coals its much hotter than that. Much less smoke is produced, much less chance of anything burning. And the skin is PERFECT.
For whole birds I'll use a vertical roaster and just leave it for an hour; but for pieces I'll flip them after 15-20 minutes, and total cook time is 30-40 minutes.
I have Big Green Egg so raising the grid is easy. I get the grid up to the level of the felt gasket, 3" higher than normal. And it's perfect chicken every time.
Hope you try it!
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Old 03-31-2013, 10:41 AM   #12
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Nice!
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Old 03-31-2013, 10:41 AM   #13
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my offset has a cooking grate for the firebox

so after smoking, I put the grate in the firebox and crisp up the skin that way

real handy. works great.
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