Food / Drink TCG Grillers, smokers and red meat enthusiasts

[Flyn]

Grilling some Beddar Cheddars for lunch. Not even worth a pic. Most people just nuke these to heat them up but they are much better if you grill them. A little celery salt and mustard and it's not a bad meal.

Can you tell I'm cleaning out my fridge? Getting rid of the "old" food in the drawers because we went to Sam's Club last night and have a lot of "new" food.

 

[Yaj Yak]

thanks emril

 

[Flyn]

 

[MEATeorite]

BBQ chicken. Spatchcocked and Overnight brined, and dry rubbed with dirty bird and Sriracha. Smoked with peach wood.

 

[DEEZUZ]

BBQ chicken. Spatchcocked and Overnight brined, and dry rubbed with dirty bird and Sriracha. Smoked with peach wood.View attachment 60532View attachment 60533

Here's my issues with doing full chickens.... The meat under the skin just taste boiled... It has no coloration or flavor. I once even peeled all the skin down and smoked.... I'm assuming my shitty smoker again...?

 

[MEATeorite]

Here's my issues with doing full chickens.... The meat under the skin just taste boiled... It has no coloration or flavor. I once even peeled all the skin down and smoked.... I'm assuming my shitty smoker again...?

Are you spatchcocking it? IMO it makes even cooking a bird so much easier. Also have the legs and dark meat closer to the heat source to get cooked properly to higher temperature than white meat. Strategy works for well for me.

 

[DEEZUZ]

Yup. Exactly how you have it....

Absolutely most moist meat I've ever had... I've even packed seasoning under the skin and smoked it... I'm thinking of injecting next. Just need flavor!

 

[Spivitz]

Had dem kabobs for lunch

 

[BS ISF]

Made some jerk rubbed chicken thighs last night. This is my go to wet jerk rub.

 

[MEATeorite]

Yup. Exactly how you have it....

Absolutely most moist meat I've ever had... I've even packed seasoning under the skin and smoked it... I'm thinking of injecting next. Just need flavor!

Poultry should absorb smoke like a sponge, like even through the skin. What temp are you smoking at? What temp are you pulling your bird? (Heh). I really dont know much about Pellet burners, but i think its worth looking into reputable pellets and seeing if there's a difference.

Really nothing there i would do any different. I pack dry rub beneath the skin of the breast, but dont on the dark meat because i like the flavor so much. Ive had success with injections, normally just a simple butter and chicken stock mixture is what I've done.

 

[Yaj Yak]

Solid bumps guys

 

[DEEZUZ]

Poultry should absorb smoke like a sponge, like even through the skin. What temp are you smoking at? What temp are you pulling your bird? (Heh). I really dont know much about Pellet burners, but i think its worth looking into reputable pellets and seeing if there's a difference.

Really nothing there i would do any different. I pack dry rub beneath the skin of the breast, but dont on the dark meat because i like the flavor so much. Ive had success with injections, normally just a simple butter and chicken stock mixture is what I've done.

225 and pulling at 160...

 

[MEATeorite]

225 and pulling at 160...

Nothing with that bird picture I'd change. At 225 it should be enough time to impart nice smokey flavor.

 

[Flyn]

I put a compound butter under the skin on turkey. Would probably work with chicken, too.

Mix some room temp. butter with sage/rosemary/little bit of thyme. lift up the skin and shove it in. Push on the skin to distribute it. This method gets the spices to the meat.

 

[Spivitz]

I always cook, smoke bird hot.
At least 350

#4

 

[MEATeorite]

Turned out. Very juicy, seared the legs. Pulled the bird with 157 on the breast and 175 on the thighs. Wing flats and drumettes were the most delicious and smokey parts.

 

[Spivitz]

Turned out. Very juicy, seared the legs. Pulled the bird with 157 on the breast and 175 on the thighs. Wing flats and drumettes were the most delicious and smokey parts.View attachment 60551View attachment 60552View attachment 60553

What temp you cook at?

 

[MEATeorite]

What temp you cook at?

250, never a dry bird

 

[Spivitz]

250, never a dry bird

No shit, I know you know how to cook thus I intend on trying a lower, 250, slow bird cook again.

Seriously, excited


???

 

[MEATeorite]

No shit, I know you know how to cook thus I intend on trying a lower, 250, slow bird cook again.

Seriously, excited


[emoji106][emoji481][emoji123]

It's always worked for me. If cooking hotter works for you i wouldnt change it. I know plenty of reputable people with more cred and experience than me that i respect a lot say 300 or higher, I've had success at 250. More flavor and still juicy bird. Parts of this cook went to 225, still juicy. No injections either. To me its worth a little more time to develope more smoke flavor.

I'm not a food scientist but I believe the juicyness is more from the dry brining and pull off temp than anything else.

 

[Spivitz]

So today, instead of doing my 350-400 degree bone in breast Cook, not by choice, cause I am a coal rolling amateur, the acorn boosted to 450

Thus, cooked in 25....
And, delicious

 

[Shawn1112]

So today, instead of doing my 350-400 degree bone in breast Cook, not by choice, cause I am a coal rolling amateur, the acorn boosted to 450

Thus, cooked in 25....
And, delicious

View attachment 60613

I thought I ate a lot of chicken. I think you have me beat

 

[MEATeorite]

Chipotle marinated skirt steak burritos and grilled plantains. Mesquite smoke. Plantains were like a super crispy sponge of wood flavor.

 

[Shawn1112]

Chipotle marinated skirt steak burritos and grilled plantains. Mesquite smoke. Plantains were like a super crispy sponge of wood flavor.View attachment 60794View attachment 60795View attachment 60796View attachment 60797View attachment 60798View attachment 60799View attachment 60800View attachment 60801

Very nice set up for your kettle. Build it yourself?

 

[MEATeorite]

Very nice set up for your kettle. Build it yourself?

I used Duluth Forge grill table from Home Depot. Had to do some work to make it work. I wouldnt recommend. Build quality kind of sucks. I had multiple nutserts that spun inside the joists.

Before anyone mentions something about a fire hazard, its an 18 kettle in a 21 hole. Lots of room and air gap. I used infrared temp gun and haven't observed the wood get above 112*F, with coals up to 720*f. Even still i am going to add heat insulation to it.