|Forum Portal||Recipes||Smoke Signals Magazine||Welocme||Merchandise||Associations||Purchase Subscription||Brethren Banners|
|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.|
|03-09-2009, 06:41 PM||#121|
Quintessential Chatty Farker
Join Date: 07-13-06
Location: Memphis, TN
The all salt rub! Too funny!
As for pellets, can't you just cut down a pellet tree?
Gen II Komodo Kamado, Pit Barrel Cooker, 3x 18.5" WSMs, 22.5" WSM, modified 18.5" Weber Kettle, 22.5" Weber Kettle circa 1960ish, Weber One Touch Platinum, copper Weber Smokey Joe, La Caja China, Bubba Keg, Bodom Picnic Grill, Weber Genesis
|03-13-2009, 10:54 PM||#122|
Grand Poobah and Site Admin
Join Date: 08-11-03
Location: Long Island, NY
Got 420 lbs of BBQer delight pellets yesterday. Pecan, oak, hickory, apple, cherry, peach, mesquite and sugar maple and some jack daniels barrel pellets.
Vacuumed out the FE hopper of the cookshack sawdust and loaded up about 4 lbs of bbqer delight pellets using sugar maple and apple.
Wanted to do 2 chicken tests. One yesterday, one today.
Yesterday, made some thighs using just some mainade and smoking guns hot. Put the thighs on a mesh cooling sheet and cooked them on the top shelf figuring that would be the hot shelf. Its not. 14 thighs, skin side down on top.
Had 4 thighs on the second from bottom shelf. skin down also.
225 for about 75 minutes then turned them over to skin up, and pushed temps to 325.
After the 75 mins at 225, the bottom thighs were at 150 but the top ones were at 130. The skin on the bottom ones were starting to dry out, the top ones were still gooey.
Bottom ones finished in 10 minutes at 325. Top had plenty to go, so I moved them to the lower shelf and the skin started to brown and were done shortly after.
thighs on bottom had bite thru skin, thighs up top the skin had to be removed, unless u dont mind chewy. So learned the lower shelf is the hot one. I have not taken out the polders to map the chamber yet, and I think tomorrow I will run it thru a biscuit test.
Today, i loaded up 18 thighs on the bottom shelf. 9 skin down and splayed on the rack, 9 bundled up like we would do for a contest.
225 for 75-90 minutes. Then 325 till done in less that 2 hours total time.
The ones splayed out on the rack kinds oozed/melted thru the grates. The grates are pretty widely spaced compred to most other pits and the meat was fallin thru the spaces and taking on the waveform of the grate. That would be bad at a contest. The ones that were bundled up and places 90* to the grates faired better and kept their shape. i think im will get a few cooling racks to keep in ther to do the chicken on.
hot spot is back and front left corners.
All thighs had great bite thru skin. James comments on the tenderness. Smoke was virtually discernable, but really nice flavor from the sugar maple/apple combo. There is a defininte difference inthe pellets from bbqer delight.
I think im catchin on what to expect form these pellet things.... the FE gives flavor without tasting smokey. The stickburners give a more woody, more dense flavor profile. Different products, both very good. The wife and daughter are liking the FE food better due to the lack of smokiness. James and I are accepting its a different product but think the stuff fomr the BYC is tastier, but we like the deeper flavors that the girls cant stand.
yeah.., this is starting to get fun.. now with 40+ 10lb bags of flavor wood to choose from, tomorrow we will mess with another pork loin done with peach and maybe runout for another brisket. Still havent gotten to do any butts yet.. thats on for next week.
went to take pictures and use the new macro button I discovered on the side of the lens of the si2, but turned it on to a red screen saying ..
replace battery. figures.. guess it all never happened..
Site Administrator and
CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (Mother of All Banderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 1 XL BGE, 1 Mini BGE, 1 Pit Barrel Cooker, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :(
"A mans worth is judged by the weight of his integrity "
You know your getting older when you choose your cereal for the fiber, not the toy
Smoke on KC.
|Thread||Thread Starter||Forum||Replies||Last Post|
|yes, i ate three of these....||deepsouth||Q-talk||19||12-26-2011 06:21 PM|
|One friend came over and we ate and ate and ate...||grilling24x7||Q-talk||15||06-02-2011 10:05 PM|
|Cooked for the tailgate tonight and while I was at it I cooked some ribs too||bobaftt||Q-talk||10||11-05-2010 08:22 PM|
|I Just Ate....||N8man||Q-talk||7||11-02-2010 01:46 PM|