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Recent content by oldred
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Started vacation today.
Decided to kick it off with a couple of smoked beer can chickens and some drums. One bird is coated with Penzey's Cajun spice, the other is my own combo of a local poultry rub plus curry powder and chinese five spice. Most of the drums have store bought bbq rub on...
Wish me luck!
Spares, giant ABT's, and some potatoes down underneath. Using maple because that's what I've got, and put a little Leinie's in the pan beneath the ribs. right now the old CharBroil is sitting at about 220 degrees.
It's a great purchase. I like drums a LOT. Used mine twice and it makes cooking them much easier. In fact, I'm strongly considering buying two more for mass drum production.
The leg wrack is the boss, an impulse purchase at Lowes. I love it over the coals with a foil pan filled with the beer de jour underneath to maintain some moisture. For drums, I peel back the skin, rub lightly with whatever, full the skin back over the meat and rub again. After that it's just...