Thread: Sausage and Smoke Cooking

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.

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.

Originally Posted by outback

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.

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.

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.

Originally Posted by cudarunner

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.

Boston butt roast

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

Smoke; Apple & Cherry

On grill by 10:30 am



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





Them's some viddles to be proud of. !

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.

Looks great! Man pulled pork sammies, with Sweet Baby Rays and a dollop of cole slaw on a bun, plus a cold beer, mmmmmm

Originally Posted by 32t

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.