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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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07-19-2013, 01:57 PM | #1 |
Found some matches.
Join Date: 07-16-13
Location: Loomis, CA
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UDS is now complete
Finished the UDS yesterday (finally). Going to smoke a chicken tonight... It's in the brine now. Would it be better to cut it in half or set it up on a beer can rack (or does it really make a difference)?
I have some cherry to mix in the basket. Any suggestions on what to rub on the bird? Thanks, -Scott v |
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07-19-2013, 02:07 PM | #2 |
Babbling Farker
Join Date: 10-03-12
Location: Gastonia North Carolina
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Spatchcock it!! Cut the back bone out and lay it flat skin side up 300+ degrees. I like to flip skin side down once the breast hit an internal temp of 160 to let the skin crisp while it rises to 165.
For the rub, depends on what you have in the brine. Be careful not to over salt it with the rub and the brine.
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My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, Weber One Touch Silver 18.5" kettle, Chargriller Pellet Grill, 36" Blackstone Griddle |
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07-19-2013, 02:12 PM | #3 |
is one Smokin' Farker
Join Date: 02-05-13
Location: Jackson, WI
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^^^Yep^^^
Congrats, build looks great! Oh, and WELCOME
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42" WFO,[B][/B]-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast [B][COLOR="Magenta"]PINK[B][COLOR="Magenta"] Thermapen[/COLOR][/B][/COLOR][/B] Offically a [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL]!! [COLOR=Red]My Build[/COLOR]: [URL]http://www.bbq-brethren.com/forum/showthread.php?t=153650[/URL] "[COLOR=Navy]When it comes right down to it, you just want to be surrounded by good people and good food."[/COLOR]-Chuck Hughes |
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07-19-2013, 02:27 PM | #4 |
Found some matches.
Join Date: 07-16-13
Location: Loomis, CA
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Thank you!
The brine is just Kosher salt and brown sugar. |
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07-19-2013, 03:26 PM | #5 |
is one Smokin' Farker
Join Date: 12-24-12
Location: Up a tree somewhere in MD
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definitely do a spatchcock or 1/2 spatch. I like to rub mine with either olive oil, salt and lemon pepper or plowboys yardbird.
You're gonna love cooking on your drum!
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[I]Perhaps this is the moment for which you have been created[/I] ~ Esther 4:14 |
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07-19-2013, 03:59 PM | #6 |
Got Wood.
Join Date: 04-11-12
Location: Anchorage, AK
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Looks great! Can't wait to see some chicken pron! Where did you find the lid with three exhausts?
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-meatwagon, On living with a vegetarian: www.carnherbivore.com |
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07-19-2013, 04:27 PM | #7 |
Found some matches.
Join Date: 07-16-13
Location: Loomis, CA
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I made the other two exhausts. Found an old kettle on Craigslist with the 3 intakes on the bottom. Popped two off and mounted them on the lid to try to even out the heat.
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07-19-2013, 09:54 PM | #8 |
Found some matches.
Join Date: 07-16-13
Location: Loomis, CA
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07-19-2013, 10:05 PM | #9 |
Babbling Farker
Join Date: 11-26-12
Location: Cedarburg, WI
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Looks pretty tasty!
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Chris- Midwest BBQ Outreach |
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07-19-2013, 10:26 PM | #10 |
is one Smokin' Farker
Join Date: 02-24-13
Location: Westfield, MA
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Nice job on both the drum and bird
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07-21-2013, 09:06 AM | #11 |
Knows what a fatty is.
Join Date: 09-28-10
Location: Wildwood, MO
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Looks fantastic, both the bird and the UDS
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07-21-2013, 09:46 AM | #12 |
Babbling Farker
Join Date: 05-09-07
Location: God's Country Ossipee-Osceola NC
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MMMMMSpatchedMMMMM!!!
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07-21-2013, 01:07 PM | #13 |
Full Fledged Farker
Join Date: 04-13-12
Location: North West, GA
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Nice bird... enjoy!
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