My what a sensitive little flower you are.Quote:
Originally Posted by bsnub
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My what a sensitive little flower you are.Quote:
Originally Posted by bsnub
Roast?Quote:
Originally Posted by SKkin
The chook seems to have a nasty SKkin condition. We are sat in the UK in trepidation of the horrorshow meat that could be foisted on us in the event of rationing being introduced and us having to rely on Merica for produce. That is if the National Socialists of Europe don't sink the Merchant vessels.
I neither know nor care what BBQing is/means/should prescriptively be...
https://teakdoor.com/members/skkin-al...701-170006.jpg
That's a tasty looking plate of food.
^ Thanks Bettyboo it was mighty tasty. I'll have to do the rest of the chicken incident pics when I get up tomorrow morning. Too much going on this evening and I'm feeling a bit faint.
NPT...that SKkin condition is called a rub. Then there was a tug getting the can inserted. :)
What's the deal with the can?
It gets shoved up the chickens arse, full, and cooked like this:
https://teakdoor.com/images/imported/...9417667-1.jpeg
Flavors and tenderizes the meat. Done it a few times myself and it's actually pretty good, call mine 'Buggered Fuggered Chicken' (BFC).
Not my pic incidentally and before TD CSI shits. :D
Some guys apparently don't get out much.
Thailand cant be too much different from Laos in that it seems the favorite way to cook just about anything was over the coals.
Quote:
Originally Posted by SKkin
Quote:
Originally Posted by Cujo
Ok, after sleeping over 9 hours, finally back to it. Cujo, you leave most of the liquid in the can, in my case root beer. I also put a few pieces of crushed fresh ginger and some cloves of garlic down in the can. The pic Ant posted must of been one of the "tall boy" cans. Mine didn't stick out that much. I used a 12 oz. can.Quote:
Originally Posted by AntRobertson
So after a brief struggle and with the aid of KY butter, I got the can inserted. Here's fore and aft pics of that:
https://teakdoor.com/members/skkin-al...704-142702.jpg
https://teakdoor.com/members/skkin-al...704-142741.jpg
Then put it out on the "barbie." :) Indirect heating used for the entire cook. Burners on the left side of grill on medium high, burners on right side under the chicken shut off. My can was shoved up so far inside the poor bird that you can't even see it. Kind of sad looking all alone on the barbie:
https://teakdoor.com/members/skkin-al...704-151057.jpg
1 and 1/2 hours later the temps were good as checked by meat thermometer, got it off and brought inside to rest. Fore and aft pics of that...Marred the skin with tongs trying to get the can out. Ended up just leaving it in until it cooled off. Hot bastard it was:
https://teakdoor.com/members/skkin-al...704-162856.jpg
https://teakdoor.com/members/skkin-al...704-162915.jpg
Finally on the plate with salad, some fresh raw veggies and corn on the corn. A bowl of leftover beans on the side and another glass of wine. Sorry Dave. :)
https://teakdoor.com/members/skkin-al...704-165521.jpg
One of the juiciest fully cooked chickens I've ever had. Definitely worth doing again. Tasty rub too, if I may say so myself.
First can chicken I've ever done, or eaten. Don't know why I've never had that before...
Nice one!!
Great job mate. But the sweet corn is what has my eye. Oh boy, what a meal..:)
Looks good, Skkin, as ever. I do the same with a lemon and some 'erbs before popping it in the oven (Jamie Oliver inspired, the mockney twat) and it's by far and away the juciest chicken I've ever eaten. Plug the hole, so to speak, and retain the juices while also providing some extra moisture. Same kind of concept, perhaps?Quote:
Originally Posted by SKkin
Thanks everyone. :beerchug:
According to the boss lady at the farmstand I go to, she's sourcing that corn out of Kentucky. No local corn ready yet. A bad planting season here. Whereever it was from it was very good. :)Quote:
Originally Posted by aging one
It does look great all but for one thing. You had half the grill open why the hell would you take the corn out of the husks and boil it? Don't you realize that corn grilled in the husks is the absolute best and most tasty way to cook it? As I said a good meal but the corn was flubbed.Quote:
Originally Posted by SKkin
I think I mentioned this before, but I've tried it on the grill and I prefer it boiled. So that's why. Topper and others have said the same thing as you. Just didn't do it for me.Quote:
Originally Posted by bsnub
May get my nerve up to try a ribs project on the outdoor grill again soon. Looking around for some good deals on ribs. Also looking around at smokers and/or new grills. snub have you ever had one of those hybrid charcoal/gas grills?
Was looking at this one that also has a smoker box:
https://www.academy.com/shop/pdp/out...10&Channel=pla
But it looks kind of cheaply made in the picture. Not sure how long it would last.
SKkin, looks fine to me but a lot of fukin around imho. Previously you were extolling the virtues of the Samsung range and seeing how is converts a whole watermelon into boiling corn on the cob its got my vote.
I hope the next watermelon gets converted into a bucket of chicken. :)Quote:
Originally Posted by NamPikToot
https://teakdoor.com/images/imported/...7/giphy-20.gifQuote:
Originally Posted by SKkin
Well the one you linked got pretty shitty reviews. I like the smoke box on the side but my question to you is how bad off is your the gas grill? Could you just buy a separate smoker? That is what I would do. The smoke box on the side is ideal as you could use just wood chips or a combo of charcoal/wood to get a nice smoke. What I really want is a pellet smoker just add the pellets into the hopper set the temp and timer and bam how many ever hours later you have a BBQ masterpiece. They are not to much more expensive then the grill you posted either and I know you are on a budget. This is the cheapest one I found that still got good reviews...Quote:
Originally Posted by SKkin
http://www.amazon.com/Green-Mountain.../dp/B01G5YFF7W
Some do it all grill, smoke etc...
http://www.amazon.com/dp/B07PMGN1V9/..._t4_B01G5YFF7W
http://www.amazon.com/dp/B00DVELGT6/...8846a6aea0c709
Most likely one of the above will be my next purchase. So awesome and worth every penny...
https://www.youtube.com/watch?v=cnlALuFQIwo
Well you've seen the pictures of it. Seems pretty bad off to me. I've it for quite a few years. Say I got a really nice steak, it would be a sin to put it on my shitty grill.Quote:
Originally Posted by bsnub
Yeah the smoker box is what I liked about the one I linked. That and it has both charcoal and gas options. I should have read the reviews too.
Going to look at your links now...
edit: the one I linked shipping cost:
fuk that...Quote:
Estimated Shipping to 47203: $149.00
Ya most likely if you are ordering online Amazon is the way to go.Quote:
Originally Posted by SKkin
Pellets are fine for me in that little tin smoker box I use on my current grill...but not sure I want to go the pellet only route for something new. I kind of miss using charcoal some times and if I'm going to smoke something wouldn't mind having the option of burning some real wood. Just wood chunks if need be. Can't do that in a pellet system. Gas is also good to have for certain things. That's why my interest in one of the hybrids.Quote:
Originally Posted by bsnub
If I were to go pellet, I like the looks of that Z Grill you linked above. The second Amazon link in post #98.
Wish I weren't...Quote:
Originally Posted by bsnub
https://teakdoor.com/images/imported/..._1847e95-1.jpg
https://www.walmart.com/ip/Smoke-Hol...6515c948dc1ede
Jebus H! 10 grand for BBQ? That is insane...
https://www.walmart.com/ip/American-...e6&athena=true
Surely all this smoking, its the equivalent of eating normal food and having a 20 a day habit.
^Nev...is that you? :)
Never mind that one...several reviews on Amazon say it's junk.Quote:
Originally Posted by SKkin
Nope, i'm not a pale food advocate but some of the smoked food you see - you have to ask about the Big C
https://teakdoor.com/images/imported/...7/source-2.gifQuote:
Originally Posted by NamPikToot
After checking around, I may have to go with pellets. Don't think I can afford real wood. Or at least decent woods for BBQing...
Or just stick with what I know and get another gas grill. Further research needed.
SKkin, take a holiday to the NE and bring an axe with you.
Pellets can be cheap if you buy them at the right place. Stay away from the big chains and try to find a small local supplier that is how you find it for cheap. Same with wood. I am lucky because Washington is the largest apple growing state in the country so there is a ton of cheap apple wood around here.Quote:
Originally Posted by SKkin
Shit one of those pellet grills I posted was only like $60 more than the combo monster thing you posted. :)
If I was you I would grab the pellet grill now. Then wait a few months until the misses forgets about the purchase and in the winter when the gas grills go on clearance sale just sneak one home. Done and done. :)
Most of those need to be plugged in, right? I don't really want to have to run an extension cord to where my grill sits. And I'm not a sparky. Not worried about the cost of pellets. Rural King here some really good prices on those.Quote:
Originally Posted by bsnub
Ha! Think the SS Disability people might look askance at that. My luck someone would drop a dime on me. Not that I'm capable of doing it anyway.Quote:
Originally Posted by NamPikToot
Man that would be nice to have here. Since I do mostly pork anyways, that's the ideal wood to have.Quote:
Originally Posted by bsnub
That ain't gonna happen...Quote:
Originally Posted by bsnub
Yes they do.Quote:
Originally Posted by SKkin
Jeezus that is lazy. You are not supposed to leave it plugged in all the time. :)Quote:
Originally Posted by SKkin
...sigh...Quote:
Originally Posted by SKkin
Always interests me the smoking style of cooking.
In Thailand i had my first real experience of it when 2 American mates built one,
They put a lot of effort into getting it right (months)
The food was amazing and they used wood or bark i think.
I remember (just) party starts at 2pm eat at 10pm.
Yeah, that's me. :)Quote:
Originally Posted by bsnub
As for having both pellet and gas grills. Not enough room.
I'm going to start looking at all these options(pellet grill/smoker, gas or gas/charcoal combo) real close...and then like you say when they go on clearance this fall, make a move. Pellet grill/smoker combo may be the best option for my situation. Better than fiddling with the little tin smoker box all the time.
Good point...but still a PITA.Quote:
Originally Posted by bsnub
Yup...low and slow is the best way to go.Quote:
Originally Posted by Jack meoff
https://teakdoor.com/images/imported/...e900x335-1.jpg
Go back and look at the grills I linked. The are capable of doing it all and you can put some charcoal down in the main part to grill steaks and the like.Quote:
Originally Posted by SKkin
That sounds right as it takes at least 8 hours to smoke a brisket. Nothing like smoked meats they fall off the bone and have the most amazing flavor. There is reason why most of us Americans who are into BBQ and smoked meats are so passionate about it. It is fucking heaven. :)Quote:
Originally Posted by Jack meoff
One thing though the sure as hell did not use bark. :) Hardwood only.
This is the best mid range barbecue plus smoker I have seen. My buddy up in Tahoe has it and he got it at Costco. Cast iron but not super thick.
Believe it or not with tax and all under $240 .
https://teakdoor.com/attachment.php?a...id=34160&stc=1
Oh shit home depot has it on sale now...Quote:
Originally Posted by aging one
https://www.homedepot.com/p/Dyna-Glo...CS-D/301737757
On Amazon still a good deal...
https://www.amazon.com/Dyna-Glo-Sign.../dp/B06W5R4XTQ
I reckon looking at the one AO posted you could knock one up using an old oil drum and some 2-3mm sheet to make the fire box. With the oil drum you could also get the fire box hot and no smoke, chuck a pizza stone in the smoking barrel and do Pizza.
Yes and most do in the US. I do not have the oil rig background that you do coont. Go ahead and fix me one of those up. :)Quote:
Originally Posted by NamPikToot