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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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04-15-2018, 07:55 PM | #61 | |
Babbling Farker
Join Date: 10-28-14
Location: Mizzory
Name/Nickname : Jeremy
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9 out of 10 cannibals agree...vegetarians taste better! |
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04-15-2018, 08:37 PM | #62 |
Full Fledged Farker
Join Date: 02-22-18
Location: Northern NJ
Name/Nickname : Pete
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Spatchcock chickens are some of my favorite things to cook on the GMG. They come out unbelievable every single time. 325 for about 2 hours to 165. Best $7 I'll ever spend.
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Pete @twinningbbqnj - Meadow Creek TS250, Humphrey's Battle Box, PBC, GMG, Weber Kettle |
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Thanks from: ---> |
04-15-2018, 09:10 PM | #63 | |
is one Smokin' Farker
Join Date: 09-06-09
Location: Wilson, NC
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04-15-2018, 09:22 PM | #64 |
Full Fledged Farker
Join Date: 07-09-17
Location: Upstate NY
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I've had my pellet in my hopper for up to 3 weeks. Keep the GMG covered and never had a issue with pellets left in the hopper.
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ECB Master built 2 door propane GMG Daniel Boone "Elizabeth Ann" bubba grills 250 ribbox RF offset. |
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04-15-2018, 09:33 PM | #65 |
On the road to being a farker
Join Date: 05-14-15
Location: St. Louis, MO
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At least with the GMG, I've not cared for chicken skin that much. Yes the meat comes out moist and mildly smokey but it always seems a bit rubbery, even cooking at 350. Granted the sample size is small but I much prefer the 3 cooks with chicken I've done on the drum over anything I've done on the pellet. At 350, the drum infuses a lot more flavor than a pellet grill and the skin is definitely crispier. I have always thought the pellet grill was better at beef and pork than chicken.
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Hunsaker Drum, GMG Daniel Boone, Weber Genesis II with Grill Grates |
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04-16-2018, 07:10 AM | #66 | |
is One Chatty Farker
Join Date: 09-12-16
Location: Fulshear, TX
Name/Nickname : sleebs
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To get the skin to crisp up/be edible, you need to dehydrate it and render it (duh!) but doing that correctly is the trick. Now when I was oven cooking pork belly (skin on) in the UK, everyone always said to rub the skin with salt so it will crisp up properly (OMG pork belly cracklin' is the best) so that's what I always did and ended up with nice crispy skin. Oil is the second trick to get things to render quickly. So, on to the tricks. 1. Pre-season your yardbird about 30 minutes before you cook it. If your rub has salt, you're good. If it doesn't, you may want to consider salting, then applying the rub. If you can't tolerate salt ¯\_(ツ)_/¯ 2. Oil yer bird. I saw a recipe that recommended buttering the chicken, then applying rub. What a giant pain in the butt that was, messy and not very effective. I put the rub on, they spray it down with olive oil and LET IT SIT. This is part of the 30 min rest thing. The spices will absorb the oil and then they won't burn, and the oil will naturally spread itself out into a nice even coating. The big thing here is that the oil helps with heat transfer to the skin to render it. It also helps prevent the skin from drying out. Don't leave this step out. 3. Bird goes on the pellet smoker skin side down first. Cook for 30 mins before flipping. This starts rendering the skin, since heat mainly comes from the bottom up on a pellet smoker, hence putting it skin side down. I cook at 275°. You can go higher, but I probably wouldn't exceed 300°, but feel free to experiment. Once you flip, you've probably got 15 mins until it's done. I've been doing chicken this way for a while and have had good success. Haven't tested it with a whole bird, obviously hard to put that skin side down unless spatchcocked.
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-=<[url=http://www.bbq-brethren.com/forum/showthread.php?t=265227]Cookshack PG1000[/url] | GMG Davy Crockett WiFi | GMG Jim Bowie WiFi | [url=http://www.bbq-brethren.com/forum/showthread.php?t=246017]Cindy, the cinderblock reverse flow pit[/url] | Fireboard>=- [url=https://dashboard.ambientweather.net/devices/public/d621760bf243b5f50d0f8503aba2bdca]The weather in Sleeb's backyard[/url] |
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04-16-2018, 09:29 AM | #67 | |
Full Fledged Farker
Join Date: 02-22-18
Location: Northern NJ
Name/Nickname : Pete
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The only time ive gotten good skin on a bird was our turkey last Thanksgiving, but that was on for much much longer than these little chickens.
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Pete @twinningbbqnj - Meadow Creek TS250, Humphrey's Battle Box, PBC, GMG, Weber Kettle |
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04-16-2018, 01:51 PM | #68 | |
Take a breath!
Join Date: 02-19-18
Location: Cape May NJ
Name/Nickname : Dave
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MAK 2 Star General Pellet, Camp Chef WW pellet with sear box,Pit Barrel Cooker Weber Genesis |
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04-16-2018, 01:53 PM | #69 | |
Take a breath!
Join Date: 02-19-18
Location: Cape May NJ
Name/Nickname : Dave
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Quote:
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MAK 2 Star General Pellet, Camp Chef WW pellet with sear box,Pit Barrel Cooker Weber Genesis |
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04-16-2018, 02:29 PM | #70 |
is One Chatty Farker
Join Date: 09-12-16
Location: Fulshear, TX
Name/Nickname : sleebs
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Down here on the Texas gulf coast, I was concerned about humidity and my pellets falling apart, jamming or otherwise. Bought airtight storage boxes for them on the porch. Well, then I ended up buying more pellets on sale than I could keep in a box, so in the bag on the porch they sat. Been about a year now for several bags and they are just as fine as they day I bought them. It's a deep porch and they don't get any rain spray, but they are essentially outside.
I also don't dump my pellets (can't) but they get used pretty frequently. Cookers are also under the same porch. I'll move them from one cooker to the other so the ones that have been out the longest get used first, but that's about as much as I do. As long as you keep them out of water, they should be fine.
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-=<[url=http://www.bbq-brethren.com/forum/showthread.php?t=265227]Cookshack PG1000[/url] | GMG Davy Crockett WiFi | GMG Jim Bowie WiFi | [url=http://www.bbq-brethren.com/forum/showthread.php?t=246017]Cindy, the cinderblock reverse flow pit[/url] | Fireboard>=- [url=https://dashboard.ambientweather.net/devices/public/d621760bf243b5f50d0f8503aba2bdca]The weather in Sleeb's backyard[/url] |
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04-16-2018, 03:48 PM | #71 |
Knows what a fatty is.
Join Date: 08-21-17
Location: Orange, CA
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I pulled the trigger on a Mak 2 star last week from Big Poppa Smokers. Will be delivered to the house tomorrow. Sitting at the freight yard right now. Looking forward to adding some posts to this thread in the coming weeks.
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Large Primo. Mak 2 Star. |
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04-16-2018, 04:59 PM | #72 | |
Quintessential Chatty Farker
Join Date: 06-08-12
Location: Columbia, TN
Name/Nickname : Robb
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From one 2 Star owner to another... CONGRATS!!!
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MAK 3 Star — Camp Chef FTG 900 — 26.75 Weber kettle — Weber Q3200 Follower of Jesus, Husband of 1, Father of 9, Lover of people "Ya don't win friends with salad!" Come follow my adventures on Instagram: @rwaltersbbq |
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04-16-2018, 05:08 PM | #73 |
Babbling Farker
Join Date: 10-28-14
Location: Mizzory
Name/Nickname : Jeremy
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Cool! Hope you get to enjoy some yummy food for a long time to come!
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9 out of 10 cannibals agree...vegetarians taste better! |
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04-17-2018, 10:43 AM | #74 | |
Take a breath!
Join Date: 02-19-18
Location: Cape May NJ
Name/Nickname : Dave
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I was thinking the other night about people that don’t have a dump feature can shop vac them out or get a bucket head for a 5 gallon bucket and suck em out and then put a lid on and call it a day! I think the bucket head is like $20 or $30 bucks if they still make them? A five gallon bucket is a great way to store pellets, not to mention they are only a few bucks at HD or Lowes. I attached a video below of the bucket head. https://www.youtube.com/watch?v=EhMND3qAy6o Nice! Looks like a nice grill. Certainly would like to hear some feedback on it.
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MAK 2 Star General Pellet, Camp Chef WW pellet with sear box,Pit Barrel Cooker Weber Genesis |
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04-17-2018, 05:54 PM | #75 |
Knows what a fatty is.
Join Date: 08-21-17
Location: Orange, CA
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Well got the Mak 2 star delivered today. I spent around 3 1/2 hours putting it together. Did 99 percent of it myself except for help lifting the smoker onto the base. Over all impression-
Packing for shipping was very well done. No issues what so every with the shipper or the packing of the grill parts. Going to take me about 3 weeks to cut up all the cardboard and recycle it in my trash can. The build directions are straight forward and easy to understand. Very impressed with the build quality. Only tools needed are allen wrench (they Supplied) 1/4 inch socket and a phelps screw driver for the optional front door. Plan to do the burn in tomorrow, so will let you know how that goes. Plan to cook on it as soon as possible.
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Large Primo. Mak 2 Star. |
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