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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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07-23-2018, 07:42 AM
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is Blowin Smoke!
  
Join Date: 06-27-17
Location: Langdorp, Belgium
Name/Nickname : Yoeri
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Birthday party for my dad and myself
Had another little birthday party at home this Saturday. We had shrimps and MOINKballs for appetizers. I cooked 3 proteins for main course. Dry brined spatchcock chicken, using my own cajun rub. A nice picanha with SP and a pork roast rubbed with Plowboys yardbird rub. Stickburner running around 250F, had chicken closer to firebox, probably around 300F.
All came out pretty much spot on, the Picanha had a nice crunchy texture to the fat,probably my best ever. We didn't even have sufficient lephtovers for Sunday :-) Chicken and moinkballs   Searing the picanha.   Never had this before but the grain turned somewhere halfway in the picanha.    Verzonden vanaf mijn iPhone met Tapatalk
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20x40" Nette Lette offset - BBQ PitBox RF vault - Yoder YS640 Comp Cart - BBQ mates SM grill - Weber OTG 22.5" - Weber GA - 13" mini kamado - wood fired oven |
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