Chicken and Ribs- No added smoke-Fail

16Adams · 10-08-2015, 10:04 AM

Going to cook a young chicken and a rack of spares in the Primo XL. Using all natural lump from Whole Foods- which is really nice btw. I don't have a Whole Foods in Amarillo but pick up a few bags when in Santa Fe or Dallas. Why no smoking wood- just want to try without. Meat seasonings and lump coal.

Notified the Boss I needed another day off. Slept yesterday 8:45 to 7:00 am this morning. Not 100%, but all systems normalized and 1000% better.

Guess if I was ever going to quit alcohol this would be the time as I have a 6 day unplanned head start. Maybe a glass of wine :-))

Fwismoker · 10-08-2015, 10:12 AM

Most of the PBC crew don't add wood and are just happy to see the smoke ring from the charcoal. Lots of things i cook I don't add wood chunks either, just the drippings flashing back give me enough BBQ flavor. Enjoy your day off and rest up!

churrodog · 10-08-2015, 10:17 AM

Going to leave out the diffuser?

16Adams · 10-08-2015, 10:51 AM

No, I will use diffuser plates. Here are spares rubbed and ready. Very light dusting of KS and CBP. Then a good amount of Sucklebusters Hoochie Mama and sealed that with about two tablespoons of yellow mustard

WildeMan · 10-08-2015, 11:54 AM

How do you like the Farmland ribs? I see them on sale once in awhile but have never tried them, always leary of them being enhanced.

cowgirl · 10-08-2015, 11:55 AM

Lookin' good Adams. Great way to spend the day too.
Glad to hear you are feeling a bit better!

16Adams · 10-08-2015, 12:29 PM

Quote:

Originally Posted by WildeMan

How do you like the Farmland ribs? I see them on sale once in awhile but have never tried them, always leary of them being enhanced.

I've never had a bad rack of all Natural St Louis cut spares from Farmland. Always meaty and nice uniform trimmed. Never an aroma when you open the cryo.
I will pick Farmland natural over IBP/Excel etc side by side every time. All Farmland products I've eaten and cooked- ribs, breakfast sausage, shoulders butts etc have been great

Big George's BBQ · 10-08-2015, 12:40 PM

Very nice I get very nice flavor from lump

16Adams · 10-08-2015, 12:56 PM

It is different not hitting a wood chunk and burping smoke

Smoke on Badger Mountain · 10-08-2015, 12:59 PM

Looking good!

16Adams · 10-08-2015, 01:31 PM

Just put a light glaze of honey-Sprite and Stubbs Sweet Heat. Let it set about 15-20" call it good. Chicken rocking along doing its thing. No sauce for her.

landarc · 10-08-2015, 01:55 PM

Looks great, and glad to hear you are on the mend.

16Adams · 10-08-2015, 01:56 PM

That's all. I'm going to take a nap

16Adams · 10-08-2015, 02:56 PM

See all this?? In the trash. The chicken still had feathers and quills when I opened- smelled fine though. I temp'd chicken 187-200 brought in cut ribs and took this photo. Then noticed Chicken was running bloody juices from breast bone and quarter joints. Sucks- I know it's at safe temp but mind can't get past chicken blood and/or chicken red juices.

Happy Hapgood · 10-08-2015, 03:26 PM

What was wrong with the ribs?

10-08-2015, 10:04 AM	#1
16Adams somebody shut me the fark up. Join Date: 01-16-13 Location: USA	Chicken and Ribs- No added smoke-Fail Going to cook a young chicken and a rack of spares in the Primo XL. Using all natural lump from Whole Foods- which is really nice btw. I don't have a Whole Foods in Amarillo but pick up a few bags when in Santa Fe or Dallas. Why no smoking wood- just want to try without. Meat seasonings and lump coal. Notified the Boss I needed another day off. Slept yesterday 8:45 to 7:00 am this morning. Not 100%, but all systems normalized and 1000% better. Guess if I was ever going to quit alcohol this would be the time as I have a 6 day unplanned head start. Maybe a glass of wine :-)) __________________ Tiernan SOB34, Primo Oval XL, Oklahoma Joe's Bronco, Oklahoma Joe's Highland, Pit Boss Austin XL, Pit Boss Table Top Last edited by 16Adams; 10-25-2015 at 09:43 PM..

10-08-2015, 10:12 AM	#2
Fwismoker somebody shut me the fark up. Join Date: 08-22-13 Location: Fort Wayne, Indiana	Most of the PBC crew don't add wood and are just happy to see the smoke ring from the charcoal. Lots of things i cook I don't add wood chunks either, just the drippings flashing back give me enough BBQ flavor. Enjoy your day off and rest up! __________________ Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url]

10-08-2015, 10:17 AM	#3
churrodog Full Fledged Farker Join Date: 06-15-15 Location: Salty Ham, AL	Going to leave out the diffuser? __________________ Akorn, Masterbuilt XL, Churro Dogs

10-08-2015, 10:51 AM	#4
16Adams somebody shut me the fark up. Join Date: 01-16-13 Location: USA	No, I will use diffuser plates. Here are spares rubbed and ready. Very light dusting of KS and CBP. Then a good amount of Sucklebusters Hoochie Mama and sealed that with about two tablespoons of yellow mustard __________________ Tiernan SOB34, Primo Oval XL, Oklahoma Joe's Bronco, Oklahoma Joe's Highland, Pit Boss Austin XL, Pit Boss Table Top Last edited by 16Adams; 10-25-2015 at 09:43 PM..

10-08-2015, 11:55 AM	#6
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	Lookin' good Adams. Great way to spend the day too. Glad to hear you are feeling a bit better! __________________ jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/

10-08-2015, 11:54 AM	#5
WildeMan On the road to being a farker Join Date: 12-16-12 Location: Sioux Falls, SD	How do you like the Farmland ribs? I see them on sale once in awhile but have never tried them, always leary of them being enhanced.

10-08-2015, 12:40 PM	#8
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	Very nice I get very nice flavor from lump __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD

10-08-2015, 12:56 PM	#9
16Adams somebody shut me the fark up. Join Date: 01-16-13 Location: USA	It is different not hitting a wood chunk and burping smoke __________________ Tiernan SOB34, Primo Oval XL, Oklahoma Joe's Bronco, Oklahoma Joe's Highland, Pit Boss Austin XL, Pit Boss Table Top Last edited by 16Adams; 10-25-2015 at 09:43 PM..

10-08-2015, 12:59 PM	#10
Smoke on Badger Mountain Babbling Farker Join Date: 06-20-15 Location: Badger, California Name/Nickname : Josh	Looking good! __________________ Josh 24"x52" Custom Offset, Black 22" Weber Kettle , Deep Ocean Blue 22' Weber Kettle, Camp Chef 2 burner w/ griddle. Char-Broil Table Top gas Grill, One very ugly drum, Nice drum coming soon. Instagram @lumberjacksmokestack [url]https://www.youtube.com/c/LumberjackSmokestack[/url]

10-08-2015, 01:31 PM	#11
16Adams somebody shut me the fark up. Join Date: 01-16-13 Location: USA	Just put a light glaze of honey-Sprite and Stubbs Sweet Heat. Let it set about 15-20" call it good. Chicken rocking along doing its thing. No sauce for her. __________________ Tiernan SOB34, Primo Oval XL, Oklahoma Joe's Bronco, Oklahoma Joe's Highland, Pit Boss Austin XL, Pit Boss Table Top Last edited by 16Adams; 10-25-2015 at 09:43 PM..

10-08-2015, 01:55 PM	#12
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	Looks great, and glad to hear you are on the mend. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

10-08-2015, 01:56 PM	#13
16Adams somebody shut me the fark up. Join Date: 01-16-13 Location: USA	That's all. I'm going to take a nap __________________ Tiernan SOB34, Primo Oval XL, Oklahoma Joe's Bronco, Oklahoma Joe's Highland, Pit Boss Austin XL, Pit Boss Table Top Last edited by 16Adams; 10-25-2015 at 09:43 PM..

10-08-2015, 02:56 PM	#14
16Adams somebody shut me the fark up. Join Date: 01-16-13 Location: USA	See all this?? In the trash. The chicken still had feathers and quills when I opened- smelled fine though. I temp'd chicken 187-200 brought in cut ribs and took this photo. Then noticed Chicken was running bloody juices from breast bone and quarter joints. Sucks- I know it's at safe temp but mind can't get past chicken blood and/or chicken red juices. __________________ Tiernan SOB34, Primo Oval XL, Oklahoma Joe's Bronco, Oklahoma Joe's Highland, Pit Boss Austin XL, Pit Boss Table Top Last edited by 16Adams; 10-25-2015 at 09:43 PM..

10-08-2015, 03:26 PM	#15
Happy Hapgood somebody shut me the fark up. Join Date: 03-17-12 Location: Shreveport, Louisiana Name/Nickname : Mike	What was wrong with the ribs? __________________ Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast