PDA

View Full Version : "That's sick"


forgiven
08-25-2011, 06:57 AM
Hi guys, tomorrow I will be doing my first ever smoke and it will be on the UDS I just finished. Since finding this site I have been hooked. Last night I told my wife how excited I was to do some chickens on the new smoker and about this new web site I found. I told her I couldn't stop thinking about it and she said, I quote, "that's sick". Well, I hope if I have followed all the sugestions I have learned here she won't be saying that after she trys the chicken.

Commit to the Lord whatever you do, and your plans will succeed. Proverbs 16:3

Boshizzle
08-25-2011, 07:22 AM
Welcome to the cult! Using a cooker for the first time that you made yourself is exciting isn't it?

You're right, once she tastes that chicken she will be hooked too. Good luck with the cook and post some pics.

DirtyDirty00
08-25-2011, 07:27 AM
welcome! i chew off my fiance's ears about this forum. and my mothers. :redface:

deguerre
08-25-2011, 07:28 AM
You're already ahead of the game as she DID allow you to place a 55 gallon drum in her yard.:heh:


Oh, and I got my wife to join the forum too...now SHE'S hooked.

HeSmellsLikeSmoke
08-25-2011, 07:31 AM
So whst's your plan with the chickens? Looking forward to the progress reports.

forgiven
08-25-2011, 07:43 AM
I plan on putting 4 chickens in brine tonight. Tomorrow I will use 3 different rubs, one without. We have invited friends over to help us test. One will be our Pastor in case we need prayers. Any last minute tips would be greatly appreciated.

Phubar
08-25-2011, 07:47 AM
You're not the one that's sick...

Hannzo
08-25-2011, 07:50 AM
When I first started smoking and really getting into it my wife thought I was crazy. Every time we'd go to a store I'd go to the bbq section first. I'd always check out all the rubs at grocery stores. I'd always be looking for ways to get charcoal cheap and wood cheap. This is the first year I've smoked almost every single weekend and you know what that means? We are eating leftover bbq meat all week long. Now she asks me what im cooking on saturdays so she can plan her leftover meals during the week. :) Pretty soon when she says "thats sick" she'll be saying it in a positive way.

HeSmellsLikeSmoke
08-25-2011, 07:52 AM
Go light on the smoke chunks since chicken absorbs smoke easily. Also cook 'em at 300 degrees or more to help get crispy skin. Don't sauce them until the last few minutes, just to set up the sauce, so the sugars won't burn.

At least that is what I do. I am sure other Brethren will chip in with advice.

SmokinAussie
08-25-2011, 08:05 AM
Well, one things for sure... You now have the disease, so welcome to the club. At least this is a healthy disease, in that your family will be well fed, and it's not the sort of disease that will get you sent to a correctional facility or prison...:becky:

The most obvious symptom is taking pics of your food. This initially needs to be controlled and discrete, at least for the first few cooks, until the wife and family start to understand. They need to see a few posts and some responding positive comments, not to mention, they are at the same time adjusting to the real good food you are Q'ing! By that time, you can then come out of the closet (so to speak) and shout it out to the whole world!

After that, the next problem is the kit you will be getting... more smokers, every Thermopen colour, lots of knives, commercial size brining buckets, IQ110, extra fridges, a dehydrater, vac sealer, commercial slicer and last but not least... Marty's Handles!:becky::becky::becky:

Good luck with it all... I hope your first smoke is a winner!

Cheers!

Bill

forgiven
08-25-2011, 09:31 AM
Do you let chickens rest foiled or without foil?

SmokinAussie
08-25-2011, 10:16 AM
Oh No... Here we go!:wink:

jimmyinsd
08-25-2011, 10:27 AM
are you spatching the chicken? i have noticed that my drum is slightly hotter in the middle so if you lay the birds with the breast towards the edges with the thighs/legs towards the middle imo you will get moister breasts when the thighs hit the 170 mark.

Cook
08-25-2011, 10:39 AM
Do you let chickens rest foiled or without foil?

Chicken, like ribs, do not need to rest.

Sunra
08-25-2011, 10:49 AM
It may or may not be sick but your in good company :becky:

Ole Man Dan
08-25-2011, 12:18 PM
You're already ahead of the game as she DID allow you to place a 55 gallon drum in her yard.:heh:
Oh, and I got my wife to join the forum too...now SHE'S hooked.

My wife had to be convinced about the UDS.
She watched me build it, thinking she was humoring me...

When I did the first cook, she sat there and watched while I did Spare Ribs and Moink Balls.
The Ribs were better than I've done in a long time.

Next trip to the grocery store she bought 8 Chicken quarters and makings for Fatties.
(Just the two of us)
Great Chicken, and Breakfast Fatties on a Bagel were a real hit.

Now she wants me to build a pavilion and brick the area as a more permanent BBQ station.
I've always been into grilling & smoking under a large Maple tree in the back yard.
More work = Less grass to cut :thumb:

gtr
08-25-2011, 12:26 PM
I go to sleep thinking about cooking & wake up thinking about cooking. Same goes for most of the time in between. :crazy:

Brining chix is a good thing to do btw. :thumb:

Carbon
08-25-2011, 12:47 PM
She says that about all my hobbies. :)))

Bonewagon
08-25-2011, 12:50 PM
Go light on the smoke chunks since chicken absorbs smoke easily. Also cook 'em at 300 degrees or more to help get crispy skin. Don't sauce them until the last few minutes, just to set up the sauce, so the sugars won't burn.

At least that is what I do. I am sure other Brethren will chip in with advice.


That's pretty much what I do as well, except I'm usually around 375 or so.

Welcome to the brethren forgiven! I'm just up the road from you a bit.

sullysQ
08-25-2011, 02:42 PM
This site could easily been named The BBQ Addicts instead, it is an addiction. Good luck with the yardbirds and remind her of the "thats sick" comment when she starts making requests for dinner. :biggrin1:

Smoking Bruin
08-25-2011, 02:48 PM
Welcome to the club! It's a slippery slope.:-D

forgiven
08-25-2011, 03:17 PM
One more question, should he chickens be breast side down and should they be turned?

smokeyokie
08-25-2011, 03:38 PM
Brethren of a feather will flock together!!!!! I get poked fun at when I photo my food:becky: but when they start eating it gets real quiet:tape: I love it when that happens.... Smoke on Brother!!

Mister Bob
08-25-2011, 04:54 PM
I do rest my whole chickens, but only for about 15 minutes, and not under foil because I want the skin to stay as crisp as possible. Good luck, and welcome to the Brethren!

realspaazz
08-25-2011, 06:03 PM
One more question, should he chickens be breast side down and should they be turned?

I leave my chickens breast up and do not flip them. I do not like "grill marks" on the presentation side. Be gentle with the smoke-wood a little goes a long way.

Sammy_Shuford
08-25-2011, 06:09 PM
Pictures? That's the price my wife pays for good food!

Terry The Toad
08-25-2011, 06:33 PM
"My name is Terry, and I'm a smoker."

Yeah, it's an addiction. I don't always get the opportunity - but I *want* to smoke something every weekend. (And, if/when I ever retire - it may be more often than that!)

sullysQ
08-25-2011, 06:53 PM
"My name is Terry, and I'm a smoker."

Yeah, it's an addiction. I don't always get the opportunity - but I *want* to smoke something every weekend. (And, if/when I ever retire - it may be more often than that!)

Does it qualify as an addiction when the grocery ads come and you want to look at them first to see what meats are on sale???

Grace Ablaze
08-25-2011, 09:42 PM
Good luck on your first "holy smokin' attempt,it'll go great. Like the name by the way,not perfect just Forgiven,,,Smoke out!
P.S. I'm "sick" with this illness too,must be some kinda bug going around...

Bob Wiley
08-25-2011, 10:44 PM
In the young folks vernacular " that's sick" means cool.

Phrasty
08-26-2011, 01:12 AM
I think we're all just a little "sick" here... :thumb: Welcome brother, and that chicken's gonna be awesome... I vote for letting her beg a while for the chicken! :wink: well maybe not if you wanna sleep in your bed.. :heh:

Cheers

Blackened
08-26-2011, 01:47 AM
I like to add some aromatics in the cavity like 1/2 a quartered onion and fresh rosemary sprigs.

Breast side up, I don't flip, mainly for presentation purposes.

Brining is a great idea, I go 8 hours on yard birds. Get some rub under the skin and some evoo on the outside.

If you do foil while resting, tent it.. I've given up on "crisp" skin in the drum.

400* works for me..

Good luck!

forgiven
08-27-2011, 05:25 PM
Chickens were a hit! Thanks for all the help here. As I was hoping my wife didn't think it was so sick once she tasted the chicken, in fact as many of you said, she is looking forward to the next smoking project. I would add pictures but that is more of a challenge for me than building the smoker.:confused:

btcg
08-27-2011, 05:28 PM
Chicken, like ribs, do not need to rest.

ooookay.