What did you Q this weekend.

[kcquer]

Brined some split breasts today for about 4 hrs. Cooked them @ ~275-300 for 2 hours to an internal temp of 170. I never had fried chicken so juicy!! Everytime I do brined bird I can't believe how good it is. If you've never brined chicken, it's definitely worth a try.

Cooked my chicken on some dandy apple wood Brother jt was kind enough to share with me, Thanks Bro, awesome stuff.

Anyone else cook this weekend?

 

[brdbbq]

Fried for two hours crispy at best. Or did I miss something ?

 

[The_Kapn]

Brined some split breasts today for about 4 hrs. Cooked them @ ~275-300 for 2 hours to an internal temp of 170. I never had fried chicken so juicy!! Everytime I do brined bird I can't believe how good it is. If you've never brined chicken, it's definitely worth a try.

Cooked my chicken on some dandy apple wood Brother jt was kind enough to share with me, Thanks Bro, awesome stuff.

Anyone else cook this weekend?

Scott--
As to your last question--YUP!!!!!! Mobile "Tournament of Super Stars" :twisted:
Can you really taste the Apple? Curious. Comments and differences?

I just tried some Primo Pecan and was amazed at the difference (even to my dead senses). I have some some other "lesser-known" woods seasoning and some more coming my way.
Just wandering what to expect in terms of differnce!

TIM

 

[Bill-Chicago]

Had 4 boneless skinless boobs marinated, then rubbed, with Mr Henkels ( I think from ccokswithfire, but not sure)

In the kettle, 10 briquettes and 5 hickory chunks.

295 for 75 minutes. They were awesome.

Artichokes in 1/2 hour

 

[kcquer]

Can you really taste the Apple? Curious. Comments and differences?

Tim, I think apple is awesome on chicken. It leaves a sweetness that compliments the chicken well. I rarely cook with only one wood and today was no exception, always gotta have a bit of cherry in the mix.

Fried for two hours crispy at best. Or did I miss something ?

In the smoker for 2 hrs, 275-300 seems high, and would be for anything else. Works great for chicken. With chicken you're not dealing with tough connective tissues like a brisket or butt so the extended cooking times and low temps aren't necessary. A quick look around a contest site shows I'm not in the minority on this. Most every teams gear includes a Weber Kettle or other charcoal grill and nearly everyone cooks their chicken hot, lots on flatbasket rotisserie setups. The cimarron is easy to crank up to 300 so that's how I do my chicken. I really like the results.

 

[Bigdog]

I've never brined a chicken before. I did my wife's fav: Roto Chicken with mesquite and charcoal. Best ever.

Saturday was 72 degrees. Played 18 holes of golf, grilled burgers and went to Wichita to see a presentation on the Mars Lander, all with my family. Nice weekend. Only downer was not able to go to KC to hook up with E and jt.

 

[Jeff_in_KC]

I didn't get to cook anything this weekend. Actually, I take that back. Last night, we put some boobs and burgers over some charcoal and hickory on the firebox side but nothing in the smoker. I let my wife handle most of that after I got the fire cranked up. They turned out pretty good though.

Today, I cleaned out the entire smoker and drilled some drain holes in the bottom of the smoke chamber. I also power washed out the Char Broil gas grill and dumped the aluminum flame deflectors in favor of a grid with those hickory flavored ceramic briquets. Cleaned up real nice and ready for some cookin'.

 

[jgh1204]

It has nothing to do with smoke, but I did a little Mongolian BBQ for dinner tonight.

 

[Bigmista]

No Q this weekend. made a huge pot of gumbo over a friend's house though. It had chicken, kielbasa, shrimp, crawfish and crab legs. They were still talking about it at church today.

 

[Neil]

Nirvana spare ribs. 3 racks St. Louis style plus the riblets and tips. Salad, baked beans, and baked sweet tater were the sides.

 

[Arlin_MacRae]

Coupla butts yesterday. New batch of hick'ry was a little damp and a wind from an odd direction kept temps a little on the low side, so cooking time was up. Didn't quite pull apart as easily as I like, but the taste was right on. Happy family.

 

[spicewine]

After 7 years of loyal service, my grill shot craps yesterday. I was able to cook some polish sausages with it's final breath.

Good bye old friend!!!!

 

[chad]

Chicken, ribs, pork butt, and brisket! Busy weekend

Oh yeah, I watched TIM build a raspberry termimisu for the dessert competition! :mrgreen:

 

[jminion]

5 sirloin roasts, 53 pounds of 8 piece chicken, feed aprox 150 people. The Traeger did it's job well.

 

[BrooklynQ]

Nothing. Too many family obligations - Saturday in Baltimore Maryland and Sunday in Albany, NY. Nothing cooked since January 2nd!!!!

 

[Neil]

After 7 years of loyal service, my grill shot craps yesterday. I was able to cook some polish sausages with it's final breath.

Good bye old friend!!!!

my condolences Jay. Tip a tastey toast for me.

 

[Ron_L]

I didn't Q, but I made homemade Polish Sausage! I borrowed a grinder from a neighbor and made about 5 lbs of fresh sausage and we ate some of it last night for Pulaski Day (its an Illinois thing...). It came out very good!

 

[spicewine]

Ron: Would really like that recipe!!! PM Me

Spice

 

[scottm4300]

Took my first fatty foray this weekend. Life will never be the same! WOW

 

[The_Kapn]

Took my first fatty foray this weekend. Life will never be the same! WOW

You "Be Hooked" :lol:
If I run out of frozen fatties for Biscuits and Gravy (fat chance of that), I will fire up the WSM and correct the emergency--can't live without them.
And, I never could stand "sausage" for breakfast before.
TIM