BDSkelly ~ Ribs on the Stick Burner and Spatchcocked Chicken on the MES

Discussion in 'General Discussion' started by bdskelly, Dec 20, 2015.

  1. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Just a simple Sunday dinner for the family.







     
  2. mike5051

    mike5051 Master of the Pit SMF Premier Member

    That is a sweet Sunday dinner Brian!  Nice looking ribs and chicken.

    Mike
     
  3. b-one

    b-one Smoking Guru OTBS Member

    Looks like a great dinner at BD's House of smoke!Thumbs Up
     
  4. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Thank you Mike! b
     
  5. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    LOL  We smoke every Sunday!b
     
  6. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Okay I'm confused, what's up with the birds getting less love? Geez, I bet they wanted to be on the stick burner too!!!

    Nice looking meal!
     
    bdskelly likes this.
  7. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    LOL... I needed some hands free cooking while I was loading wood, shoveling ashes, rotating bones on the grate and foil wrapping. 
     
    joe black likes this.
  8. Nice Looking Ribs and Yard bird      Looks Tasty from here in East Texas   [​IMG]

    Gary  
     
  9. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Hey! I missed something here!

    The ribs look like they got some great smoke and the chicken looks very good! Hmm, I guess since I had to go to NORTH FT Worth yesterday, I didn't get my invite in time for this cook. :biggrin:

    Seriously, you're kicking out some great stuff on the new stick burner!
     
  10. joe black

    joe black Master of the Pit OTBS Member

    Great job, Brian. love the color and finish....what are those slabs of tin foil for?

    Be sure to send the left overs to SC for proper disposal.....Joe :points:
     
  11. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Thanks Gary!
     
  12. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Didn't know you were so close buddy!  There is always room at the table! b
     
  13. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Thanks for the point Joe. Yup and let me tell you ... It takes a long time for foil to get tender! b
     
  14. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I am with CB on this one. How did I miss this? :devil:

    Looks great b but throw them birds on with them ribs. Let them be friends.
     
  15. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Real nice smoke Brian, you all sure ate good ! Thumbs Up
     
  16. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Ya'll all know Brian doesn't have any kids, he just says that to hide his addiction for smoked foods. I understand the TSA have numerous times had to seize the food products from his carry-on and brief case. He was even once held in the boarding gate and relieved of 2 slabs of ribs he had hidden in his coat sleeves. The TSA have him on a watched person status.

    Nice looking food, Brian...... 

    So are we now looking to contract a woodshed to be built? <Chuckles> How about that outdoor kitchen, with a wet bar and a big screen?

    Great looking meal!
     
    Last edited: Dec 22, 2015
  17. mxman005

    mxman005 Newbie

    Looking Great!!!  Its got me real hungry sitting at my desk and planning my next smoke

    Did you brine before hand? Simple Water, Salt, Sugar?  Also what type of wood, temperature, and time length? 

    I'm thinking this will be tomorrow Christmas eve dinner.

    Thanks!!
     
  18. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Thanks Adam! Next time they get happy together!
     
  19. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Thanks Justin!
     
  20. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Howdy.

    No brine. They smoked at 250 degrees and took about 2 hours for the internal temp at the breast to hit 165 degrees. b
     

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