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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 08-04-2014, 01:09 PM   #1
Jason TQ
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Default Chicken and Rib Tips on my Shirley

I feel bad since I haven't cooked on my Shirley in a while . But Sunday I knew I was going to help empty one of my freezers and cook up some food for friends coming over. I had so many thighs leftover from competitions that didn't make the grade and I needed to cook them up. Also some ribs tips leftover to help make room in the freezer for more bbq .

So here are the pics............

After removing the tarp had a little surprise of a small hornets nest. So before using my weed burner to light the fire I used it to get rid of the hornets. Took about 2 seconds to get rid of them .


Starting the fire. Takes about 45 seconds or so to get it up to 300-325.


Here it is after torching


Chugging along as I went to mow the lawn


Here is the meat


Getting it rubbed. There was a lot of chicken and I wasn't sure if it would all fit and leave room for the rib tips


It fit


Buddy brought over some beer


Rib tips on


Chicken is done


Corn on the smoker


Tips and corn done


Tips


Corn


And plated with some tomato salad to make tacos with the chicken
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Old 08-04-2014, 01:16 PM   #2
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That looks great.
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Old 08-04-2014, 01:17 PM   #3
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Damn, that is a lot of chicken! Helluva nice cook!!! It all looks fabulous!
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Old 08-04-2014, 01:17 PM   #4
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Nothing wrong with any of that.

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Old 08-04-2014, 01:44 PM   #5
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Hell of a "fridge clean out" cook...
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Old 08-04-2014, 01:53 PM   #6
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Love me some chicken!
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Old 08-04-2014, 02:17 PM   #7
Jason TQ
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Quote:
Originally Posted by peeps View Post
Damn, that is a lot of chicken! Helluva nice cook!!! It all looks fabulous!
And that was only a little over half of it . Might do it again next week
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Old 08-04-2014, 03:19 PM   #8
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Nice. Looking forward to getting my SF and loading it up.
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Old 08-04-2014, 03:35 PM   #9
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That's a lot of stuff! Great cook!
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Old 08-04-2014, 03:53 PM   #10
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Good looking food. You have some lucky friends. How long does it take to get your pit up to temp with (and without) that weed burner?. I 'm considering getting one.
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Old 08-04-2014, 04:54 PM   #11
Jason TQ
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Quote:
Originally Posted by toymaster View Post
Good looking food. You have some lucky friends. How long does it take to get your pit up to temp with (and without) that weed burner?. I 'm considering getting one.
I haven't lit it without the weed burner. But with the bed of lump I lay down and 2-3 sticks to start it takes maybe a minute to be at temp. The weed burner burns it all so hot that it is almost immediately at smoking/cooking temperature.
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Old 08-04-2014, 05:43 PM   #12
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Jason that is an awful lot of awesome looking grub right there.......One of these days i am going to get caught up and build me.... a new cooker my self
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Old 08-04-2014, 06:59 PM   #13
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Love to see those Shirley cooks.
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Old 08-04-2014, 09:14 PM   #14
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Rib Tips are at the heart of Indiana BBQ, and those look delicious!
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Old 08-04-2014, 11:43 PM   #15
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Never gets old seeing the shirley's doing what they do best!
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