Let's Talk Barbeque
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"Turn and bow to each other"
Let these bad boys sit in a Bourbon Brine for 18 hours. Seasoned with salt, pepper and paprika; set them on a beer can and Smoked over hickory for 3.5 hours at 290 degrees.
We had one for dinner and one for smoked chicken salad sandwiches.
I forgot to take a picture of the final product but this is getting pretty close.
(I'll attach the brine recipe when I get a chance. It's a very good brine if you guys would like to try it out.) -
Awww yeah, not that's lookin' good right there Drew!!!ddubridge:"Turn and bow to each other"
Let these bad boys sit in a Bourbon Brine for 18 hours. Seasoned with salt, pepper and paprika; set them on a beer can and Smoked over hickory for 3.5 hours at 290 degrees.
We had one for dinner and one for smoked chicken salad sandwiches.
I forgot to take a picture of the final product but this is getting pretty close.
(I'll attach the brine recipe when I get a chance. It's a very good brine if you guys would like to try it out.)
Were the beer cans empty - did you just use them for support?
Or did they still have beer in them for flavoring...if so, what type of beer?
And yes, bourbon brine recipe, please share. -
Beer cans were 1/2 to 3/4 full. I don't find the beer affects the flavor much (just moisture) so I just used Silver Bullets.jgibv:
Awww yeah, not that's lookin' good right there Drew!!!ddubridge:"Turn and bow to each other"
Let these bad boys sit in a Bourbon Brine for 18 hours. Seasoned with salt, pepper and paprika; set them on a beer can and Smoked over hickory for 3.5 hours at 290 degrees.
We had one for dinner and one for smoked chicken salad sandwiches.
I forgot to take a picture of the final product but this is getting pretty close.
(I'll attach the brine recipe when I get a chance. It's a very good brine if you guys would like to try it out.)
Were the beer cans empty - did you just use them for support?
Or did they still have beer in them for flavoring...if so, what type of beer?
And yes, bourbon brine recipe, please share.
I should also mention that I stuffed the top of the chickens with apple, lemon, and garlic, used in the brine. -
Word, never done beer-can chicken at home....had it a few times at the inlaws though.ddubridge:
Beer cans were 1/2 to 3/4 full. I don't find the beer affects the flavor much (just moisture) so I just used Silver Bullets.jgibv:
Awww yeah, not that's lookin' good right there Drew!!!ddubridge:"Turn and bow to each other"
Let these bad boys sit in a Bourbon Brine for 18 hours. Seasoned with salt, pepper and paprika; set them on a beer can and Smoked over hickory for 3.5 hours at 290 degrees.
We had one for dinner and one for smoked chicken salad sandwiches.
I forgot to take a picture of the final product but this is getting pretty close.
(I'll attach the brine recipe when I get a chance. It's a very good brine if you guys would like to try it out.)
Were the beer cans empty - did you just use them for support?
Or did they still have beer in them for flavoring...if so, what type of beer?
And yes, bourbon brine recipe, please share.
I should also mention that I stuffed the top of the chickens with apple, lemon, and garlic, used in the brine.
will have to give it a shot this summer.
Did you slide any garlic cloves/lemon rounds/apple slices under the skin too....if you think it turned out good stuffing the top, you gotta try it this way next time .... makes for some good eatin! -
Making me hungry!!
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Saturday was a perfect day for smoking a Boston Butt. Fired up the charcoal first thing and dropped the shoulder on the rack at about 8AM. Mowed the lawn, cleaned up a little for an inspection from the Central Appraiser's office, and tended the coals all day. I rubbed it down with my own seasoning the night before and let it sit all night in the bag.
Lighting ceremonies...
Setting it up...
Holding it at a steady 225-250...
Enjoying my first Manowar Armada. A most memorable smoke, and worth the money, unlike some other high priced offerings, IMO...
Time to start thinking about the next cigar...
Next up, another AJ offering...
Caught napping...
8 hours later... time to shred...Nice smoke ring on that chunk on the left. About a good 1/2 inch thick...
Some home made beans (that day as well) and Famous Dave's pickles to top off the sammich. Some Head BBQ sauce. -
Lookin' good Walt!!!! Great way to spend the weekend.
Mmm, my mouth is watering just lookin' at that pork.
What kind of smoker you got there? Is that the weber bullet? -
It's the cheap Lowes-brand-wannabe-a-weber-bullet. $59 on sale. But it works.jgibv:Lookin' good Walt!!!! Great way to spend the weekend.
Mmm, my mouth is watering just lookin' at that pork.
What kind of smoker you got there? Is that the weber bullet? -
Looks delish! I love to make pulled pork an all day affair.
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Almost forgot.jgibv:
Awww yeah, not that's lookin' good right there Drew!!!ddubridge:"Turn and bow to each other"
Let these bad boys sit in a Bourbon Brine for 18 hours. Seasoned with salt, pepper and paprika; set them on a beer can and Smoked over hickory for 3.5 hours at 290 degrees.
We had one for dinner and one for smoked chicken salad sandwiches.
I forgot to take a picture of the final product but this is getting pretty close.
(I'll attach the brine recipe when I get a chance. It's a very good brine if you guys would like to try it out.)
Were the beer cans empty - did you just use them for support?
Or did they still have beer in them for flavoring...if so, what type of beer?
And yes, bourbon brine recipe, please share.
http://www.myrecipes.com/m/recipe/bourbon-smoked-chicken-50400000114460/ -
Bookmarked, thanks mayne!!! You ever try that brisket recipe from amazingribs.com???ddubridge:
Almost forgot.jgibv:
Awww yeah, not that's lookin' good right there Drew!!!ddubridge:"Turn and bow to each other"
Let these bad boys sit in a Bourbon Brine for 18 hours. Seasoned with salt, pepper and paprika; set them on a beer can and Smoked over hickory for 3.5 hours at 290 degrees.
We had one for dinner and one for smoked chicken salad sandwiches.
I forgot to take a picture of the final product but this is getting pretty close.
(I'll attach the brine recipe when I get a chance. It's a very good brine if you guys would like to try it out.)
Were the beer cans empty - did you just use them for support?
Or did they still have beer in them for flavoring...if so, what type of beer?
And yes, bourbon brine recipe, please share.
http://www.myrecipes.com/m/recipe/bourbon-smoked-chicken-50400000114460/ -
Happening this summer.jgibv:
Bookmarked, thanks mayne!!! You ever try that brisket recipe from amazingribs.com???ddubridge:
Almost forgot.jgibv:
Awww yeah, not that's lookin' good right there Drew!!!ddubridge:"Turn and bow to each other"
Let these bad boys sit in a Bourbon Brine for 18 hours. Seasoned with salt, pepper and paprika; set them on a beer can and Smoked over hickory for 3.5 hours at 290 degrees.
We had one for dinner and one for smoked chicken salad sandwiches.
I forgot to take a picture of the final product but this is getting pretty close.
(I'll attach the brine recipe when I get a chance. It's a very good brine if you guys would like to try it out.)
Were the beer cans empty - did you just use them for support?
Or did they still have beer in them for flavoring...if so, what type of beer?
And yes, bourbon brine recipe, please share.
http://www.myrecipes.com/m/recipe/bourbon-smoked-chicken-50400000114460/ -
First time she as been fired up this year. Only a small lonely butt on there. I think she needs some friends. May have to go get a slab to join in on the party.
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3,2,1 Ribs
Pork back ribs trimmed and rubbed with mccormicks sweet and smokey rub. I've tried to make my own, but nothing comes close.
Smoked @ 285 degrees for 3 hours. Hickory chips soaked in beer, oj, and water for about an hour before smoking.
Covered and steam for 2 hours. Steaming mixture was bourbon, oj, beer and water.
Cooked on low direct heat for about an hour covering in BBQ sauce for the last 15 mins -
Perfect ribs ddub. Need to find some of that rub. What kind of sauce do you use?
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Sweet Baby Rays for ribs. I tend to change sauce style with different cuts of pork.rsherman24:Perfect ribs ddub. Need to find some of that rub. What kind of sauce do you use? -
Nice! Those ribs look great!
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If you have never tried Head Country sauce and rub...Search it out. It is well worth it.
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Those ribs look good!!!
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How long do you cook your chickens for? Never tried a whole one. Just experimented with a whole boneless skinless *** I had on hand. That was delicious!!
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They cook between 4 and 6 hours at about 225.. heavy smoke with minimal flame. I bet you would do just fine if you tried it!
Aj -
I'm not the greatest at bbqing. I know a few things like how to smoke/bbq ribs, chicken, pork butt and a couple other things. I always left it up to my dad to do it all. I'm getting my first grill the day after father's day. I don't want to get something too expensive because this might just be a "phas." Hopefully, it won't be and I'll be able to get something much better in the future once I get more experienced at bbqing.
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With it being Fathers day weekend I figured I would have Dad over for dinner. Put the butt in the smoker last night around 9pm and planning on having dinner some time around 5 or 6. I hope it turns out, my smoking has been hit or miss lately.
While I was up I figured it was the perfect time to break in my new pipe I got today. It's a Peterson Classic 106 -
First try with the new smoker
Of course I forgot to take a picture in the smoker.
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C'mon man Share!
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