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View Full Version : Baby Backs, Chicken and a Fatty


swinn
05-20-2013, 08:55 AM
Second cook in the UDS, Everyone in the family wanted something different so I threw on a mix of things. My daughter wanted ribs and has not had baby backs yet so I threw some on for her and my son. My wife does not do pork, it tends to make her stomach upset, so she requested some chicken, I can eat it all plus I wanted something special to nibble on while I finished cooking and to bring some to work for samples so I threw on a fatty.

Ribs rubbed and ready: sorry for the crappy pic quality; Ribs were done in my basic pork rub, plus a little extra cayenne thrown in to take it a notch.
http://i752.photobucket.com/albums/xx166/swinn1967/second%20UDS%20cook/IMG_20130519_093904_zpsb20dafc4.jpg (http://s752.photobucket.com/user/swinn1967/media/second%20UDS%20cook/IMG_20130519_093904_zpsb20dafc4.jpg.html)


The chicken, dusted on skin and under. Pretty basic rub made with poultry seasoning ans SPOG with a little paprika and Cayenne thrown in for color.
http://i752.photobucket.com/albums/xx166/swinn1967/second%20UDS%20cook/IMG_20130519_093911_zps571b35d1.jpg (http://s752.photobucket.com/user/swinn1967/media/second%20UDS%20cook/IMG_20130519_093911_zps571b35d1.jpg.html)

And for Big Scott a fatty! Rubbed with a little of the pork rub and crusted over with Dizzy Pigs Jamaican Firewalk.
http://i752.photobucket.com/albums/xx166/swinn1967/second%20UDS%20cook/IMG_20130519_093915_zps574243b6.jpg (http://s752.photobucket.com/user/swinn1967/media/second%20UDS%20cook/IMG_20130519_093915_zps574243b6.jpg.html)

Fired up the drum just before I started rubbing the meats down. Here it's just about up to temp. It's hard to see in this pic but the center actually has an old metal coffe can in it to take up space since rubs and yardbird don't take that long to smoke. Just to the right side of the basket you can see a small chunk of pecan wood I used.
http://i752.photobucket.com/albums/xx166/swinn1967/second%20UDS%20cook/IMG_20130519_094004_zps7daf3bf5.jpg (http://s752.photobucket.com/user/swinn1967/media/second%20UDS%20cook/IMG_20130519_094004_zps7daf3bf5.jpg.html)

Heat diffuser on the bottom, (still deciding if I really even need this, opinions welcome on it) and the grates in place.
http://i752.photobucket.com/albums/xx166/swinn1967/second%20UDS%20cook/IMG_20130519_094039_zpsb9359d39.jpg (http://s752.photobucket.com/user/swinn1967/media/second%20UDS%20cook/IMG_20130519_094039_zpsb9359d39.jpg.html)

Tossed the ribs and fatty on first since they can take more smoke. The chicken can get a little strong for my families taste if you get too much smoke on it:
http://i752.photobucket.com/albums/xx166/swinn1967/second%20UDS%20cook/IMG_20130519_111326_zpsfee1886d.jpg (http://s752.photobucket.com/user/swinn1967/media/second%20UDS%20cook/IMG_20130519_111326_zpsfee1886d.jpg.html)

Beautiful thin blue smoke....Just barely visible:
http://i752.photobucket.com/albums/xx166/swinn1967/second%20UDS%20cook/IMG_20130519_094101_zps633eb5bd.jpg (http://s752.photobucket.com/user/swinn1967/media/second%20UDS%20cook/IMG_20130519_094101_zps633eb5bd.jpg.html)

Rotated the ribs down a rack and added the chicken after about an hour. By themn the smoke had settled:
http://i752.photobucket.com/albums/xx166/swinn1967/second%20UDS%20cook/IMG_20130519_111534_zps35f2a1dd.jpg (http://s752.photobucket.com/user/swinn1967/media/second%20UDS%20cook/IMG_20130519_111534_zps35f2a1dd.jpg.html)

The ribs are now fresh out of the drum. I foiled them for about the last hour or so. You can see that delicious golden juice dripping out of them here:
http://i752.photobucket.com/albums/xx166/swinn1967/second%20UDS%20cook/IMG_20130519_131335_zps6e1a2701.jpg (http://s752.photobucket.com/user/swinn1967/media/second%20UDS%20cook/IMG_20130519_131335_zps6e1a2701.jpg.html)
and here"
http://i752.photobucket.com/albums/xx166/swinn1967/second%20UDS%20cook/IMG_20130519_131425_zps31dea0dd.jpg (http://s752.photobucket.com/user/swinn1967/media/second%20UDS%20cook/IMG_20130519_131425_zps31dea0dd.jpg.html)

The wife was getting hungry by the time I pulled the chicken off last so I did not get a whole pic of it but here is the breast carved out. You can see the juiciness. First time I have not brined a chicken before smoking it. I did inject with a little butter, Worcestershire, and rub mixed in:
http://i752.photobucket.com/albums/xx166/swinn1967/second%20UDS%20cook/IMG_20130519_172625_zpsba2454c3.jpg (http://s752.photobucket.com/user/swinn1967/media/second%20UDS%20cook/IMG_20130519_172625_zpsba2454c3.jpg.html)

And the money shot:
http://i752.photobucket.com/albums/xx166/swinn1967/second%20UDS%20cook/IMG_20130519_172730_zps7136a1ee.jpg (http://s752.photobucket.com/user/swinn1967/media/second%20UDS%20cook/IMG_20130519_172730_zps7136a1ee.jpg.html)

i never got a pic of the finished fatty, but hey...who hasn't seen one by now! Thanks for looking. Opinions and constructive criticisms welcome.

TroyA65
05-20-2013, 08:57 AM
Well Done Sir!!

ddweatherholtz
05-20-2013, 09:26 AM
looks great, however you should never put chicken above anythig, big food safety no no.

swinn
05-20-2013, 09:30 AM
looks great, however you should never put chicken above anythig, big food safety no no.

Well, that makes sense, should have thought about that. I am usually pretty good about keeping down cross contamination problems.

Johnny_Crunch
05-20-2013, 09:30 AM
Nice pr0n!

code3rrt
05-20-2013, 09:36 AM
Looks real tasty from here!

KC

Mason Dixon Bowhunta
05-20-2013, 10:43 AM
Everything looks great. You should try to spatchcock your next chicken. Speeds up the cook time and helps everything to cook at the same pace.

kcbbqfiend
05-20-2013, 11:52 AM
Looks good bruddah!

Teamfour
05-20-2013, 11:59 AM
Great job!

1911Ron
05-20-2013, 09:36 PM
Food all looks good:clap: And yes spatchcock that bird:biggrin1:

JohnHB
05-20-2013, 09:39 PM
Great cook out. Looks wonderful.
John

JohnHB
05-20-2013, 09:39 PM
Great cook out. Looks wonderful.
John

Mark Warren
05-20-2013, 09:39 PM
Very Nice!

Titch
05-20-2013, 09:40 PM
Great effort mate

lastmajordude
05-21-2013, 06:50 AM
Two thumbs up!!!!

swinn
05-21-2013, 08:56 AM
Everything looks great. You should try to spatchcock your next chicken. Speeds up the cook time and helps everything to cook at the same pace.

Whenever I do whole bird on the Weber I spatchcock, generally smoking low and slow I don't. May try it sometime though always wanted to try brick chicken too.

Fat Cap
05-21-2013, 09:02 AM
It all looks great! Well done.