Page 128 of 206 FirstFirst ... 2878118124125126127128129130131132138178 ... LastLast
Results 1,271 to 1,280 of 2052
Like Tree6507Likes

Thread: Sausage and Smoke Cooking

  1. #1271
    Senior Member blabbermouth outback's Avatar
    Join Date
    Mar 2015
    Location
    Akron, Ohio
    Posts
    12,051
    Thanked: 4310

    Default

    Don't know if I am either. I've par boiled, and finished on a gas grill and it came out, guuud. But it was killed and butchered by myself. So it was definitely, fresh.

    This is store bought, 15% broth infused chicken. I'm just trying to make it taste guuud. Fresh from the coupe will blow your mind, and I'm not a big fan of poultry.
    Mike

  2. #1272
    Senior Member blabbermouth outback's Avatar
    Join Date
    Mar 2015
    Location
    Akron, Ohio
    Posts
    12,051
    Thanked: 4310

    Default

    Name:  Effect_20210919_201021.jpg
Views: 135
Size:  45.5 KB

    Name:  KIMG5709.jpg
Views: 122
Size:  48.3 KB


    Not too shabby.!
    Very moist and tender.

    The lump coal was a blessing, thanks fellas.

    It was like cooking with a Ronco. "Just set it, and forget it".

    Only used a handful more, than what a chimney holds. Actually had to pull some coals, about half way into the cook. Kept them in a foil tin, till temps started to come down, then dumped them back in, to finish.

    I'd much prefer thighs with the skin on, and finished with some BBQ sauce, then cooked, sticky.
    Mike

  3. #1273
    'with that said' cudarunner's Avatar
    Join Date
    Aug 2010
    Location
    Walla Walla in WA State USA
    Posts
    11,209
    Thanked: 4237

    Default

    Quote Originally Posted by outback View Post
    Not too shabby.
    Very moist and tender.

    The lump coal was a blessing, thanks fellas.

    It was like cooking with a Ronco. "Just set it, and forget it".

    Only used a handful more, than what a chimney holds. Actually had to pull some coals, about half way into the cook. Kept them in a foil tin, till temps started to come down, then dumped them back in, to finish.

    I'd much prefer thighs with the skin on, and finished with some BBQ sauce, then cooked, sticky.
    Looks tasty

    I've never used stock but you can make your own 'infused' chicken by using 1/4 cup salt and 1/4 cup white sugar. Place the chicken in at least the morning before the cook, but I do it overnight. Emeril had it on one of his shows, but he used twice as much salt and sugar along with come chunks of citrus.

    Even breast comes out very moist and tender. Well as long as you don't get carried away and don't cook it to death.

    If you're hesitant, try it on one piece and keep track of which piece is which.

    I too prefer chicken thighs but I use the marinade even on them.

    I haven't tried it but my son says that he'll add some granulated garlic and pepper to the salt and sugar mixture and bring it to a boil to release the oils and he likes it.

    I've never tried lump charcoal and I don't have any cooker that uses charcoal but here in a few days I'm going to travel to help an old friend with her flower beds and she uses that damn self lighting crap but she does have a chimney so I'll pick a bag up and give it a go.

    Chicken thighs are on the menu. I plan on taking my smoke tube and let the thigh soak in some Pit Boss Competition pellets for an hour or so before I fire up the charcoal.
    spazola, MikeB52 and outback like this.
    Our house is as Neil left it- an Aladdin’s cave of 'stuff'.

    Kim X

  4. #1274
    Str8Faced Gent. MikeB52's Avatar
    Join Date
    Aug 2013
    Location
    Orangeville, Ontario
    Posts
    8,442
    Thanked: 4206
    Blog Entries
    1

    Default

    https://www.thermoworks.com/Smoke-Sp...rivate-Sale-cm

    Limited sale 40% off on the smoke 2. Awesome pit control.
    I owned the smoke 1 and now the 2. No regrets with ThermoWorks kits.
    Cheers.

  5. #1275
    Senior Member blabbermouth outback's Avatar
    Join Date
    Mar 2015
    Location
    Akron, Ohio
    Posts
    12,051
    Thanked: 4310

    Default

    Fall is always the best time to buy BBQ equipment. It all gets marked down, at the end of the season. At least in the North.

    I'd like to get a dual set up. But these work fine for now.

    Name:  KIMG5723.jpg
Views: 162
Size:  46.0 KB
    Mike

  6. #1276
    'with that said' cudarunner's Avatar
    Join Date
    Aug 2010
    Location
    Walla Walla in WA State USA
    Posts
    11,209
    Thanked: 4237

    Default

    Quote Originally Posted by cudarunner View Post
    Looks tasty

    I've never used stock but you can make your own 'infused' chicken by using 1/4 cup salt and 1/4 cup white sugar. Place the chicken in at least the morning before the cook, but I do it overnight. Emeril had it on one of his shows, but he used twice as much salt and sugar along with come chunks of citrus.

    Even breast comes out very moist and tender. Well as long as you don't get carried away and don't cook it to death.

    If you're hesitant, try it on one piece and keep track of which piece is which.

    I too prefer chicken thighs but I use the marinade even on them.

    I haven't tried it but my son says that he'll add some granulated garlic and pepper to the salt and sugar mixture and bring it to a boil to release the oils and he likes it.

    I've never tried lump charcoal and I don't have any cooker that uses charcoal but here in a few days I'm going to travel to help an old friend with her flower beds and she uses that damn self lighting crap but she does have a chimney so I'll pick a bag up and give it a go.

    Chicken thighs are on the menu. I plan on taking my smoke tube and let the thigh soak in some Pit Boss Competition pellets for an hour or so before I fire up the charcoal.
    I just noticed that I screwed up! the 1/4 cup of salt and white sugar is PER GALLON OF WATER. My apologies.
    spazola likes this.
    Our house is as Neil left it- an Aladdin’s cave of 'stuff'.

    Kim X

  7. #1277
    Senior Member blabbermouth outback's Avatar
    Join Date
    Mar 2015
    Location
    Akron, Ohio
    Posts
    12,051
    Thanked: 4310

    Default

    Boston butt roast

    Rub; Charlie Vergos. Rendezvous. Fresh cracked black pepper, kosher salt. Thanks, Tc.

    Smoke; Apple & Cherry

    On grill by 10:30 am

    Name:  KIMG5730.jpg
Views: 127
Size:  52.9 KB

    Off the grill at 5:00, wrapped and put into cooler till 7:00

    Name:  KIMG5731.jpg
Views: 117
Size:  56.1 KB

    Name:  KIMG5733.jpg
Views: 131
Size:  58.0 KB

    Them's some viddles to be proud of. !
    Mike

  8. #1278
    32t
    32t is offline
    Senior Member blabbermouth 32t's Avatar
    Join Date
    Oct 2010
    Location
    50 miles west of randydance
    Posts
    9,658
    Thanked: 1354

    Default

    Nice Mike.

    How much did yours weigh? I started with a 9 lb 1 oz this morning at 05:00 and ended at around 18:30.

    After I pulled the bone out it ended up at 5 lb 4 oz.

    Good reviews but I guess if no pictures it didn't happen!

    P.S. Apple and Cherry wood also.

  9. #1279
    Senior Member blabbermouth tcrideshd's Avatar
    Join Date
    Oct 2013
    Location
    Oakland Tn
    Posts
    6,588
    Thanked: 1894

    Default

    Looks great! Man pulled pork sammies, with Sweet Baby Rays and a dollop of cole slaw on a bun, plus a cold beer, mmmmmm
    “ I,m getting the impression that everyone thinks I have TIME to fix their bikes”

  10. #1280
    Senior Member blabbermouth outback's Avatar
    Join Date
    Mar 2015
    Location
    Akron, Ohio
    Posts
    12,051
    Thanked: 4310

    Default

    Quote Originally Posted by 32t View Post
    Nice Mike.

    How much did yours weigh? I started with a 9 lb 1 oz this morning at 05:00 and ended at around 18:30.

    After I pulled the bone out it ended up at 5 lb 4 oz.

    Good reviews but I guess if no pictures it didn't happen!

    P.S. Apple and Cherry wood also.
    About 4.5 lbs. I took the bone out ahead of the rub. Then tied it up with butchers twine. Glad I did, or I might not have been able to lift it off the grill. Sooo tender and moist.
    Last edited by outback; 09-27-2021 at 10:46 AM.
    Mike

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •