• xenforo has sucessfully updated our forum software last night. Howevr, that has returned many templates to stock formats which MAY be missing some previous functionality. It has also fixed some boroken templates Ive taken offline. Reat assured, we are working on getting our templates back to normal, but will take a few days. Im working top down, so best bet is to stick with the default templates as I work thru them.

Lemon Lollipops ~ Soaked, Poked & Smoked For The "Skewered!" TD

thirdeye

somebody shut me the fark up.

Batch Image
Batch Image
Batch Image
Joined
Jan 14, 2006
Location
At home...
For this TD cook, I gave a 6-pack drumsticks the full lollipop treatment, then a swim in Kosmos Chicken Soak, and finally a coating of Oakridge Santa Maria Seasoning. I layered them from top to bottom with lemon slices on some vertical skewers. As the chicken cooks the lemon caramelizes and sort of self bastes the chicken, and leaves you slices for drizzling. The wood was cherry.

8g1PwXy.jpg


qHWx8w4.jpg


My pit temp was close to 275° the entire cook, and I basted them once to help set the color. The liquid in the drip pan is not all drippings, I gave each pan a squirt of water during the last 45 minutes or so. The internal was 180° when I pulled them.

KL7gJRo.jpg


Woc3yIj.jpg
 
Getting quite a few farkers Google "vertical skewers". I did.

Pretty swanky there!
 
One of the best things about joining this forum is seeing the creativity of others. That looks awesome and delicious. I'm gonna have to try this.
 
Getting quite a few farkers Google "vertical skewers". I did.

Pretty swanky there!

Swanky? I like it.

Cool, don't think I've seen that on an egg before.

Here is a Coppa (money muscle roast) cooked the same way. Now you've seen both on the same day. :thumb:

IZ90zMi.jpg


I am also curious about vertical skewers.

The chicken looks okay, too :wink:

Sometimes called a vertical spit. It's a home set-up for cooking Al Pastor with all the layers of meat that get shaved off as it cooks.
 
Very creative. I am picturing a variation with more of a greek/oregano seasoning and/or marinade and some toasted pita.
 
Not too hijack the thread, but this is vertical spit I have


https://ceramicgrillstore.com/products/meat-stick-spit


I too got one of these after being inspired by others on here, only sharing because they're a bit cheaper than I've seen others for, but plenty other options out there


and cook looks delicious, I never would've thought to skewer chicken legs like that

2IJSHzl.jpg


I was pleased to discover that my Oklahoma Joe's hanging skewers (right) have the same threading as the spikes on my vertical skewer drip pan. They come with a 6" spike and a 12" spike. The OKJ's skewers are 12" also and I like to use these in my drum. Now, here is where is gets interesting:

Since everything is interchangeable, I can use the Oklahoma Joe's hanging skewer with the drip pan in my drum if I need a heat shield or have a very wet meat, like some Al Pastor meat. Or I can use the 6" spikes and Oklahoma Joe's feet in my egg. I can't use the 12" spikes in any of my cookers, so I'll probably cut them down so I can use multiple OKJ feet with spikes when cooking in the Egg. I have two sets of the OKJ skewers, so the combinations are endless.

The 3-piece set of Oklahoma Joe's hanging skewers is only $15 which I found shocking because of it's quality. I'm not a flavor-of-the-month gadget buyer, but this combination is very workable. One option left if someone wanted vertical skewers with legs that could fit in a kettle, WSM, komado etc., would be to buy the OKJ skewer set and just cut the skewer down from 12" to 6" or 7".

gu6TvrQ.jpg
 
Definitely something I would have never thought of, but that is why this place is so unique, someone else will. That is a very creative and great looking cook!
 
Back
Top