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Recent content by oldred

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  1. oldred

    Smoking some Bird

    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...
  2. vacation 1.jpg

    vacation 1.jpg

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  3. oldred

    best beer for BBQ

    I use, and like to drink Leininkugel when smoking or grilling.  Tonight I'll be using some Guinness Extra Stout for some beer can chickens. 
  4. oldred

    Father's Day ribs

    They were gone fast, everyone liked them.  I thought this was a great way to make chicken and will be experimenting with other ingredients soon.
  5. oldred

    Father's Day ribs

    And the money shot: Spares done 3-2-1, ABT's, and chicken fattys
  6. fdayqfinal.jpg

    fdayqfinal.jpg

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  7. oldred

    Father's Day ribs

    Herre's some chicken/cheddar/broccoli fattys I made for the ladies in my life on the smokey Joe while waiting for the ribs.
  8. fdayqchick.jpg

    fdayqchick.jpg

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  9. oldred

    Tropical Baby Backs (location)

    Darn good looking ribs!
  10. oldred

    Father's Day ribs

    2 hours in...
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    fdayq2.jpg

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  12. oldred

    Father's Day ribs

    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.
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    • Forum: Pork
  13. fdayribs.jpg

    fdayribs.jpg

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  14. oldred

    A Lil' Chicken on Sunday

    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.
  15. oldred

    A Lil' Chicken on Sunday

    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...
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