Started By
Message
1
Posted on 7/19/14 at 5:46 pm to Spunky
Posted on 7/19/14 at 5:57 pm to dallasga6
Cheese is making my coals smoke but they are looking good.
Posted on 7/19/14 at 5:59 pm to Spunky
Almost time to chow down on some good grub.
Posted on 7/19/14 at 6:05 pm to Spunky
Posted on 7/19/14 at 6:08 pm to Spunky
Spunky,
I give you credit for consistency & use of pans.
... gonna try to cook some ribs & smoke green beans wrapped in bacon & smoked eggs tomorrow
I'll post some pics
I give you credit for consistency & use of pans.
... gonna try to cook some ribs & smoke green beans wrapped in bacon & smoked eggs tomorrow
I'll post some pics
Posted on 7/19/14 at 6:11 pm to Chris_topher
quote:
I give you credit for consistency & use of pans.
I get em at Sams. Get like 50 for $5 kinda hard to turn that down. Throw em away when you're done. I'm a simple man
Posted on 7/19/14 at 11:22 pm to Spunky
Saturday smoking with a cabinet/refrigerator style water smoker propane fired and an electric cold smoke generator attached to it using apple wood.
Dry rub chicken-this whole chicken was marinated in A1 New Orleans Cajun marinade as well as injected with it. BBQ dry rub was liberally applied to it. It was then put in the smoker at about 250F for about 4 hours and midway through the process dry rub was again sprinkled on it and it was turned over. Some dry rub was added after being pulled off the smoker. There was no mopping or sauce added during the process, just like dry rub pork rib cooking. Personally I like sauce for dipping and a few slices of white bread to go along with it as well. It was done with the internal temp at 165F. Good without any BBQ sauce but you can pour it over it or dip the chicken in it if you prefer. It ends up with the skin dry outside although not nearly so much as it appears but moist inside.
And a shot after it has been carved on somewhat--note the marinade inside.
And then smoked big salt water crawdad tails (aka lobster tails) at about 240F for 1.5 hours until they reached an internal temperature of 145F. They were marinated in water and Old Bay seasoning and then split before going on the smoker's top rack farthest from the heat source. Smoked with the top of the tail sitting on the grill plate toward the heat source. After they came off they were brushed with butter and served with a combination of melted butter and Old Bay seasoning.
Dry rub chicken-this whole chicken was marinated in A1 New Orleans Cajun marinade as well as injected with it. BBQ dry rub was liberally applied to it. It was then put in the smoker at about 250F for about 4 hours and midway through the process dry rub was again sprinkled on it and it was turned over. Some dry rub was added after being pulled off the smoker. There was no mopping or sauce added during the process, just like dry rub pork rib cooking. Personally I like sauce for dipping and a few slices of white bread to go along with it as well. It was done with the internal temp at 165F. Good without any BBQ sauce but you can pour it over it or dip the chicken in it if you prefer. It ends up with the skin dry outside although not nearly so much as it appears but moist inside.
And a shot after it has been carved on somewhat--note the marinade inside.
And then smoked big salt water crawdad tails (aka lobster tails) at about 240F for 1.5 hours until they reached an internal temperature of 145F. They were marinated in water and Old Bay seasoning and then split before going on the smoker's top rack farthest from the heat source. Smoked with the top of the tail sitting on the grill plate toward the heat source. After they came off they were brushed with butter and served with a combination of melted butter and Old Bay seasoning.
This post was edited on 7/19/14 at 11:56 pm
Posted on 7/19/14 at 11:39 pm to Litigator
Looking good. How was the A1 for injecting? Seems like it'd be a little thick and overbearing for me. I have been wrong once before though.
Posted on 7/19/14 at 11:42 pm to Spunky
quote:
injecting
quote:
injecting
quote:
injecting
Posted on 7/19/14 at 11:44 pm to Chef Leppard
Posted on 7/19/14 at 11:53 pm to Spunky
It is stronger than some marinades but not overbearing to me once it got cooked but I like hot and spicy food. My wife doesn't though and she said it was not that hot to her. Really is good injected into the chicken and the marinade says it contains garlic, onion, and a "three pepper blend". I'm going to edit and add another photo where you can see some of the marinade after the chicken has been sliced open.
Posted on 7/20/14 at 12:00 am to Litigator
I love cooking chickens on my cooker. They're cheap, easy, juicy, and you get a lot of meat. If I cook tmrw that'll be what I do.
Posted on 7/20/14 at 12:05 am to Spunky
I'll be watching for what y'all cook up. Chicken really is a good food to smoke or grill and basically everyone seems to like it. My son liked the chicken but didn't act too interested in the lobster. Posted on 7/20/14 at 12:12 am to Litigator
quote:
didn't act too interested in the lobster.
Posted on 7/20/14 at 11:43 am to Spunky
Posted on 7/20/14 at 11:58 am to Chris_topher
That's amazing.
Posted on 7/24/14 at 6:15 pm to Spunky
Grilling some veggies and some pecan crusted trout.
Will post done product when that times gets here.
This post was edited on 7/24/14 at 6:17 pm
Posted on 7/24/14 at 6:30 pm to UGALife478
Finished product!!!
Posted on 7/24/14 at 6:44 pm to UGALife478
Trout is the shite. Looks awesome.
Page 18 of 68
Latest Georgia News
Popular
Back to top
Follow SECRant for SEC Football News