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  1. #201
    socially distanced SKkin's Avatar
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    Got that Sam's Club membership today. Signed in and started shopping online for some meat, more rub, a 40lb. bag of pellets and some other things...was up to over $100 in the blink of an eye. Whoa nellie! Don't get my next dole check until August 24th. Removed it all from cart. Screw that, we're going out there in person in the morning. Want to see exactly what I'm getting.

    Got my chicken thighs, drumsticks and some wing sections marinating for tomorrow.



    Give that thing another whirl before I try to do 4 or 5 racks of ribs for company. Still a rookie at smoking.

    Thighs will probably take longest. Trying to figure out if putting thighs on the bottom, drumsticks in the middle and wing sections up at the top will work out with putting everything in at the same time. Or just put wings and drumsticks in a little later. Really hate opening the thing up when you get the temp right. Pretty sure it cooks cooler at the top.

    Or maybe start em all at the same time and take the smaller items out earlier. Still have to open it...



    Asked about cleaning the water pan in the dishwasher the other day. Completely forgot that I was supposed to wrap that in foil before cooking. D'oh!

  2. #202
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    Quote Originally Posted by SKkin View Post
    Pretty sure it cooks cooler at the top.
    From what I read about those that is in fact the case. One guy actually drilled a hole and added a second thermometer up top. Thighs and drumsticks are cheap enough that you can't get in to much trouble if you mess up.

  3. #203
    socially distanced SKkin's Avatar
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    ^^Wrong pic...




    Quote Originally Posted by bsnub View Post
    Thighs and drumsticks are cheap enough that you can't get in to much trouble if you mess up.
    Wings are my favorite...so I really don't want to mess those up.


    Quote Originally Posted by bsnub View Post
    One guy actually drilled a hole and added a second thermometer up top.
    That sounds like a non-lazy person. Think I'm going to look for a dual-probe thermometer, one probe for the meat and the other for the temp in the smoker. Maybe even a wi-fi one that I can monitor temps from inside. Everything I'm reading says you don't want to rely on the thermometers that come with the smokers. They can be way off supposedly.

  4. #204
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    Quote Originally Posted by SKkin View Post
    That sounds like a non-lazy person.


    Quote Originally Posted by SKkin View Post
    Everything I'm reading says you don't want to rely on the thermometers that come with the smokers.
    They are always crap in my experience.

  5. #205
    socially distanced SKkin's Avatar
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    So...where has smoked chicken been all my life? But first things first...

    Started out the morning with a trip to Sam's Club. Bought a pork butt, three racks of ribs(in 1 pkg.), 40 lb. bag of Smokehouse Blend pellets, some Lawry's chicken and poultry rub and some Weber's Chile/Lime rub. About $65 damage on my part. The boss added some other things for a $227 total. It's ok when she does it.

    They had some damn nice, prime Angus whole rib-eyes and strip loins anywhere from about $118 to $175 apiece...probably get 10-12 nice thick steaks out of each one. Forgot to check their total weight and price/lb.. Some day I'm gonna splurge on one or two of those bad boys.

    Here's the goodies I bought for my hobby this trip:




    Got home and put everything away and it was time to start on the smoked chicken project. Took it out of the marinade, patted it dry, sprayed it with a mix of reserved marinade/olive oil/apple juice and then applied a good amount of the Lawry's chicken rub:



    Then started the smoker, got the box heated up and some smoke rolling. Used the apple wood pellets I already had and some apple wood chips. Time to put the chicken on the racks.

    The marinade had some spices in it, so it wouldn't work in the spray bottle mixed with olive oil and apple juice. Plan B: Poured it in with some leftover sauce I had from the wings I did in my convection oven awhile back. Added a little more BBQ sauce, sorghum molasses, chili garlic sauce and a pat of butter. Heated it up, whisked it all together and brushed it on the chicken a few times while it was smoking. This was after the first brushing:



    Time to "smell the roses" while waiting:



    About 4 hours later and after hitting the target temp of 185F. Here's a pic outdoors of the finished product:



    One pic indoors:



    Finally some in my wheelhouse:




    Here's a look at one of the thighs after a piece cut off:



    Tried this app today...don't know if it made a difference or not.




    So anyway, thumbs up from the wife and grandsons on my smoked chicken. Feels like I worked an 8 hour day. Missed my after lunch nap too...

  6. #206
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    ^ Looking good torturing me as I am trying to decide what I am eating for dinner tonight.

    Quote Originally Posted by SKkin View Post
    prime Angus whole rib-eyes and strip loins anywhere from about $118 to $175 apiece.
    That's when a vacuum sealer comes in handy. Cut them up and seal them up in smaller portions and freeze them. I got a good vacuum sealer on Amazon for $50.

  7. #207
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    Ruddy hungry now!

  8. #208
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    Quote Originally Posted by SKkin View Post
    ^^Wrong pic...






    Wings are my favorite...so I really don't want to mess those up.




    That sounds like a non-lazy person. Think I'm going to look for a dual-probe thermometer, one probe for the meat and the other for the temp in the smoker. Maybe even a wi-fi one that I can monitor temps from inside. Everything I'm reading says you don't want to rely on the thermometers that come with the smokers. They can be way off supposedly.
    You certainly eat well for a bloke on the Dole sskin. Green owed

  9. #209
    socially distanced SKkin's Avatar
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    Quote Originally Posted by bsnub View Post
    Cut them up and seal them up in smaller portions and freeze them.
    We've always just used the zip-lock freezer bags to freeze meat. Seems to work ok. I guess vacuum sealing would probably be better...but that's all I need, another gadget to store.



    Quote Originally Posted by beerlaodrinker View Post
    You certainly eat well for a bloke on the Dole sskin. Green owed
    Thanks bld, only been on disabilty a couple of months now. May be eating a lot of soup and crackers in a few months. Or Alpo. But seriously, not having any debt really helps. Except for the credit card balance that has built up higher than I like due to medical bills.

  10. #210
    socially distanced SKkin's Avatar
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    Now for the fun part today, clean up.




    Lucy wanted to help...had to nip that in the bud.



  11. #211
    socially distanced SKkin's Avatar
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    Rib redemption...

    Here's one of the three racks of baby backs rubbed and ready:



    Did up 2 pounds of fresh green beans in the slow cooker while smoking the ribs. Tossed in the ham bone from Easter(it had some spiral cut pieces of ham left on it), some trimmings from the ribs that I browned off and a few pieces of bacon. Also cut up a whole yellow onion, several crushed cloves of garlic, salt, black pepper, some red pepper flakes, 7 cups of chicken broth and some dill went in the mix as well. The beans are about done here...after 6 hours:



    Ribs in the smoker:



    About 2/3 of the way done...time to brush on some sauce. Put 6 ears of bacon wrapped sweet corn in at this point:



    Just about done. Put the foil covered ribs and corn in the oven on "Keep Warm" while I took a shower. Damn it was hot out there...



    Time to eat:



    Guest and family said thumbs up to the chef again.

    Feel like I put in a 10 hour day...

  12. #212
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    ^ Oh damn you again.

    Stellar effort again. I will eat my beans and Costco roasted chicken and sulk.

  13. #213
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    ^^That looks obscenely good.

  14. #214
    socially distanced SKkin's Avatar
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    ^ & ^^ Thanks guys, it was porkilicious...these were competition style with "the perfect bite" and were not fall off the bone ribs. That's what our guest said anyway.

    Actually I prefer a little more char on ribs when they're done. Next time I may take them out of the smoker and put them on the grill to finish em off. Need that higher heat from the grill to get more of the black bits.

    Long as I don't fall asleep, it should be all good.


    edit: btw, that was three ribs on my plate^^^...cut them apart with that butter knife.
    Last edited by SKkin; 31-07-2019 at 04:28 PM.

  15. #215
    Thailand Expat TheRealKW's Avatar
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    Slow booked pork burnt ends.

    Started cooking at 7.00pm - these golden cubes of delicious were ready exactly at half time in the Six Nations game. (roughly 11:00pm)
    SKkin's BBQ Follies-slow-cooked-pork-bites-jpeg
    Attached Thumbnails Attached Thumbnails SKkin's BBQ Follies-rubbed-pork-cubes-jpeg   SKkin's BBQ Follies-sauced-pork-cubes-jpeg  

  16. #216
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    ^

    That looks awesome! Truly wish that SKKin would come back.

  17. #217
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    He wont, burned out on the fighting.. Just look at the board today. Bunch of keyboard warriors think they are Fury and Wllder. But they are not.

    This barbecue thread was going to be a classic.

  18. #218
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    Quote Originally Posted by aging one View Post
    This barbecue thread was going to be a classic.
    It sure was. He had a good thing going with this thread.

  19. #219
    Thailand Expat TheRealKW's Avatar
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    getting back on track.

    Started with a pork rub - salt, pepper, chilli flakes, paprika, brown sugar, garlic powder, onion powder.

    Cook on a rack for 2 hours at about 250 f

    They should look like this.

    SKkin's BBQ Follies-rubbed-pork-cubes-jpeg


    then make a sauce.

    1/2 Cup BBQ sauce
    1/2 Cup of Chicken stock
    healthy dash of honey
    healthy dash of sriracha

    line the cubes into a tray or a cast iron skillet that will fit inside your BBQ, pour sauce over the top.

    Cook for 1.5 hours with a foil cover. at same temp.

    remove foil, stir cubes and cook for another 30 minutes.

    SKkin's BBQ Follies-sauced-pork-cubes-jpeg


    equals the picture in post 215 (SKkin's BBQ Follies), served with beer and mustard.

    melt in your mouth goodness.

  20. #220
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    sabang's Avatar
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    Look, the results are mixed- but I much prefer concocting my own rubs & sauces than pouring them from a bottle.

  21. #221
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    ^^ Great effort KW, i love stuff like that but always worry if pigging on a load of fatty goodness will be the thing that sends me to the undertakers for an early appointment.

  22. #222
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    Quote Originally Posted by NamPikToot View Post
    i love stuff like that but always worry if pigging on a load of fatty goodness will be the thing that sends me to the undertakers for an early appointment.
    Enjoy life. It is short. When the undertaker comes hopefully you and I will not know it.

  23. #223
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    ^ might go a load of Belly but i'd have to cooked it low and slow on a rack and then pat myself on the back at all the fat i am not eating and i can ignore the fat left i will be eating.

  24. #224
    I'm in Jail

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    I feel the love

  25. #225
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