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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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10-06-2013, 12:19 PM
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#1 |
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is One Chatty Farker
Join Date: 09-20-13
Location: Cushing Oklahoma
Name/Nickname : Jeff
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First smoked chicken and MOINK balls
Home alone so I can play. I am going to smoke my first whole chicken and try some MOINK balls for afternoon snacks. The small 3.8# chicken went into brine at 11:00am. I plan to pull, rinse and dry about 1:30-2:00pm. Then return to the fridge for an hour or 2. Should I put it in the fridge uncovered or plastic wrap. Then it will go to smoker at 250f. Any ideas how long? 165 breast/180 thigh? Then rest. and eat I hope. As to the MOINK balls, I just learned what they were last night. I had to make homemade meatballs. They are in the freezer now waiting for prep (except what I ate). The only pr0n I have so far is the meatballs. I will post more later as they day goes on. Thanks all
Last edited by okiej; 10-19-2013 at 08:26 PM.. |
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10-06-2013, 12:28 PM
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#2 |
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somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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Looking forward to the result pics -- what's ur smoker?
__________________
NO Such Thing as Over Smoked - just Over Dirty Smoked............. |
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10-06-2013, 12:36 PM
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#3 |
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is One Chatty Farker
Join Date: 09-20-13
Location: Cushing Oklahoma
Name/Nickname : Jeff
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Smoker is a 20+ year old SNPP. No mods, I have just learned to cook on it over the years as is. I do plan mods soon though since I have learned a lot lately. I think I might go for a WSM or UDS next. But I will keep the offset too.
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10-06-2013, 12:51 PM
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#4 |
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somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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I love MOINK balls... Looks great..
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10-06-2013, 02:19 PM
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#5 |
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somebody shut me the fark up.
  Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
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Sounds like a good afternoon.
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10-06-2013, 03:50 PM
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#6 |
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is One Chatty Farker
Join Date: 09-20-13
Location: Cushing Oklahoma
Name/Nickname : Jeff
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MOINK Balls
MOINK Balls done. Chicken on the smoker now.
Last edited by okiej; 10-19-2013 at 08:26 PM.. |
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10-06-2013, 03:54 PM
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#7 |
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On the road to being a farker
Join Date: 08-27-13
Location: Cincy, OH
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Those are some good lookin' balls right there!
__________________
SMOKIN' ON MY UDS! |
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10-06-2013, 03:55 PM
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#8 |
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Quintessential Chatty Farker
 Join Date: 08-23-13
Location: In the woods
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Some fine lookin MOINKS there.
I luv them things. Lookin forward to the chicken pics
__________________
[B][COLOR=Blue]Help us raise funds to feed our Veterans and Homeless [/COLOR][/B][COLOR=Blue][COLOR=Black][URL="https://www.gofundme.com/2s8fv5qs"][B][COLOR=Red]HERE[/COLOR][/B][/URL][/COLOR][/COLOR] Imperfection is beauty, madness is genius and it's better to be absolutely ridiculous than absolutely boring ― Marilyn Monroe |
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10-06-2013, 07:52 PM
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#9 |
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is One Chatty Farker
Join Date: 09-20-13
Location: Cushing Oklahoma
Name/Nickname : Jeff
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The chicken
Well.... I have a lot to learn. It tasted fine, but not great and appearance was not great. I did like the brine and will do that again only longer. The rub not so sure. It was looking very dried out and the rub was grainy so I started basting it with melted butter which washed a lot of the rub off. It was also less smokey than I would like. Several people cautioned that chicken takes on a lot more smoke than a brisket, so I was over cautious I think. Wife liked it, but she is not a big smoke fan. I love smoke. It was juicy and very edible so all is well. I will learn and move on. Thanks all
Last edited by okiej; 10-19-2013 at 08:26 PM.. |
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