Another mid-week cook

[thillin]

Got a 9lb brisket rubbed with Head Country. An 8lb butt rubbed with Bad Byron's Butt Rub, with Chris Lilly injection. 6 beef sausage links, a few ABTs and 4 Armadillo Eggs. Here's the early finishers. Last pic is chopped fatty for the ABTs.

 

[Jeff_in_KC]

Mmmmm... porn! I need a late night snack now!

 

[MilitantSquatter]

Sweet !!!!!!! Looks real good....

Wanna ship some in a cooler w/ dry ice to Long Island ? Gonna rain here....

 

[Samichlaus]

I want one of those Armadillo Eggs right now.


and a draft beer

 

[bruno]

Man that looks GOOOOOOOOOOOOOOOOOOOOOOOOOOOD!

I can wait for tomorrow. 2 butts, 11# briskett, spares and baby backs, oh and 2 fatties.

 

[roknrandy]

Now that looks good. I did a couple of chickens yesterday. It's the first thing I've done in a while. They were good.

 

[fnnm358]

all right I give
I am sitting here at work and I open this thread
such abuse and I am doing it to myself
Chile Grill being delivered today will have to fix my problem and eat some good food

 

[cmcadams]

I have some armadillo egg slices frozen... and just remembered, thanks to this! Yea Breakfast!

Randy, how'd you get those chickens to play Batman on the grill??? It's too early to turn my head to look at that!

 

[backyardchef]

Must......eat.......now......mmmmmm

 

[nmayeux]

Where's the meat?! Er, I mean the brisket? Those are some of the best looking La. roadkill eggs I've ever seen! Just looking at the dripping cheese, nice moist sausage, mmmmmmm.

 

[Bill-Chicago]

Randy
How did you keep them birds from sliding off the rack?

Never done them vertical.

 

[brdbbq]

Randy, how'd you get those chickens to play Batman on the grill??? It's too early to turn my head to look at that!

Spatchcocked chickens

http://houseoffaulkner.com/chicken.html

 

[roknrandy]

Super glue mod :biggrin: I forgot to turn the picture.....Ill fix it :lol: :lol:

 

[thillin]

Here's the butt. Went into the cooler about 3am, and out at 7:30 this morning. The brisket wasn't anything exciting. Point was great, but the flat was a little tough(I don't like the small packers, but all was left when on sale).

 

[kickassbbq]

The Thillman,
You are a smokin' Fool. Grabin' the bone like that!!!!!!!
Looks GREAT.
Smoke On!!!!!
ed

 

[Bigmista]

Spatchcocked chickens

http://houseoffaulkner.com/chicken.html

Ummm...don't know if I agree with this guy

[SIZE=+1]1 hour later [/SIZE]

Cook the chicken direct on a raised grid, breast-side up, at 350 - 375 F dome for 1 hour. Don't flip. The results will astonish you - tender, JUICY, and delicious whole chicken.
Hints: Don't use smoke - chicken absorbs it REALLY well and, after 1 hour, you might not like the results. Also, cooking at lower than 350 dome tends to give a more rubbery skin. I keep the dome temp above 350 and sometimes even ramp up to 400 or so for the last 5 minutes to ensure a crispy skin.

 

[backyardchef]

Smoke? Yuck......