Art Posted March 28, 2004 Share Posted March 28, 2004 Today, the 1,000-pound smoker gets fired up for its first cook of the year. Four racks of baby backs. Did a couple of grills during the winter, but no smokes. Today, despite rain, we're giving the rig a nice spring beginning . Link to comment Share on other sites More sharing options...
Mad Mike Posted March 28, 2004 Share Posted March 28, 2004 What time should we come over? Link to comment Share on other sites More sharing options...
skinsfanjoe Posted March 28, 2004 Share Posted March 28, 2004 Originally posted by Mad Mike What time should we come over? That's what I'm talking about!:thumbsup: Link to comment Share on other sites More sharing options...
Art Posted March 28, 2004 Author Share Posted March 28, 2004 Starting at noon. Should be done by six or seven. MMMMMMM. Link to comment Share on other sites More sharing options...
Cskin Posted March 28, 2004 Share Posted March 28, 2004 great... see you then. Oh..by the way....I enjoy Labatt's beer... so have plenty on hand. Link to comment Share on other sites More sharing options...
Mad Mike Posted March 28, 2004 Share Posted March 28, 2004 Coming from Florida, I might be a little late but I can bring beer. :laugh: Link to comment Share on other sites More sharing options...
jbooma Posted March 28, 2004 Share Posted March 28, 2004 Originally posted by Art Starting at noon. Should be done by six or seven. MMMMMMM. do you have a picture of your baby Link to comment Share on other sites More sharing options...
SKINtil8tin Posted March 28, 2004 Share Posted March 28, 2004 1000 lbs? Take your smoking seriously do you? I've always wanted one of those. Link to comment Share on other sites More sharing options...
TC4 Posted March 28, 2004 Share Posted March 28, 2004 Awwww man Now I gotta wipe all the drool off the keyboard Link to comment Share on other sites More sharing options...
Renegade7 Posted March 28, 2004 Share Posted March 28, 2004 Ah, don't make me any hungrier then I already am. Hmmmmmmmm, griiiling. :drool: Link to comment Share on other sites More sharing options...
skinsfan44 Posted March 29, 2004 Share Posted March 29, 2004 Art, you and I am "one of a kind." I fired up my smoker yesterday as well. Ahhhh, the first one of the season is always the best. Smoked me some ribs (with hickory) and then a beer can chicken (with Bud and Mesquite). Damn, my mouth is watering just talking about it. Link to comment Share on other sites More sharing options...
skinsfanjoe Posted March 29, 2004 Share Posted March 29, 2004 What is beer can Chicken? Link to comment Share on other sites More sharing options...
carlsbadd Posted March 29, 2004 Share Posted March 29, 2004 Beer can Chicken...mmmmmmmmmmmmm 1 whole chicken 1 tall can o' beer (16 oz. tallboy) olive oil 4 cloves garlic crushed salt and pepper your favorite beer (for marinating the chef!) seasoning for chicken (or use a seasoning blend or your own favorites): 4 cloves garlic, crushed fresh basil a pinch of cayenne salt and pepper Start with a hot grill (coals all white and ready to cook). Drink about 1/4 of that can of beer. Set it aside 3/4 full and have a couple of full ones, real beer this time—no sissy canned stuff. Get the chicken ready for cookin'. Trim some of the fat, get rid of the giblets (here kitty kitty!). Rub liberally with your favorite meat rub. I prefer olive oil, basil, lots of fresh pressed garlic, salt, and a pinch of cayenne. Some folks like Zartarain's or some such store bought concoction, but whatever. Get a can opener or some such tool and open up the top of the can and drop in the crushed garlic. Oil up the can and lower that chicken over top of it. The beer can goes into the chicken's body cavity and allows the bird to stand upright. Cover your grill and cook the chicken until its wings are loose and the skin turns clear. Link to comment Share on other sites More sharing options...
Henry Posted March 29, 2004 Share Posted March 29, 2004 Now I know I'm spending too much time on these boards. I knew exactly what Art was talking about before I even opened the thread. Link to comment Share on other sites More sharing options...
essex03 Posted March 29, 2004 Share Posted March 29, 2004 I actually made one last night as well! Good times with the Beer Butt Chicken! Link to comment Share on other sites More sharing options...
Art Posted March 29, 2004 Author Share Posted March 29, 2004 Mesquite with chicken is a master's call man. You can overpower chicken with Mesquite. I've stayed away from that. I did the ribs with white oak and cherry. Came out splendidly, though, I do the ribs differently than some. I hang them at 135-150 for about two hours. This has the effect of drying them out some, sucking the fat out and almost giving them a jerky quality. Then, I move them to the main chamber for four to six hours depending at 225. They come out tender, but not falling from the bone, and have a bit of an outer chewy jerky quality . Link to comment Share on other sites More sharing options...
skinsfan44 Posted March 29, 2004 Share Posted March 29, 2004 Originally posted by Art Mesquite with chicken is a master's call man. You can overpower chicken with Mesquite. I've stayed away from that. I did the ribs with white oak and cherry. Came out splendidly, though, I do the ribs differently than some. I hang them at 135-150 for about two hours. This has the effect of drying them out some, sucking the fat out and almost giving them a jerky quality. Then, I move them to the main chamber for four to six hours depending at 225. They come out tender, but not falling from the bone, and have a bit of an outer chewy jerky quality . Art, I have done it before, with great results. I have even brought some to tailgate partys at FedEx, and everyone LOVED it. If you don't know what you are doing, you can "overpower" it, like I did when I first tried it. It took a few times to get the right flavor. Apple is my favorite wood to use on chicken, but I was out of that, so you work with what you got. Link to comment Share on other sites More sharing options...
riggins44 Posted March 29, 2004 Share Posted March 29, 2004 Art, did you make this smoker/grill or did you buy one? I have some friends that have made them from old heating oil drums. Link to comment Share on other sites More sharing options...
Art Posted March 29, 2004 Author Share Posted March 29, 2004 SF44, I'm going to do chicken or turkey this weekend. Going to use Olive wood. Haven't tried it, but I hear it's flavor is just like Mesquite, but it isn't as harsh so it marries well with poultry. And, it burns hot and long so I may go with it as the primary heat source . Riggins, I bought my smoker. I've no skill making things . Link to comment Share on other sites More sharing options...
Ancalagon the Black Posted March 29, 2004 Share Posted March 29, 2004 Jeez, I'm hungry...and barbecue season just ended. Link to comment Share on other sites More sharing options...
tex Posted March 30, 2004 Share Posted March 30, 2004 Been doing a little que'n down here. Mostly steaks on oak and mesquite. Smoked a boneless prime rib roast a month ago. It was cooked perfect for our taste, rare to the side of medium in approximately 6 hours. Weather has been great for outdoor activities. Hit daytime high of 102 degrees Fahrenheit on March 18th. Link to comment Share on other sites More sharing options...
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