Recent content by oldred

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...

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. 

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.

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

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

Darn good looking ribs!

2 hours in...

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...

Yes Sir, some diced cheddar cheese and a little sprinkle of rub.  They were sweet pepper, not jalapeno's, which would've been much nicer.  They tasted good, which is why they dissapeared from the photos, but would've been better with cream cheese or stuffed with cheese and bacon.

I  used some Zatarain's creole seasoning on both the whole chicken and the drums.  This time I opted to inject the chicken, although sparingly, with a mix of chicken stock, Frank's Sweet Heat BBQ sauce, Zatarain's, and a little bit of butter.  The bird was then brush with olive oil and then...

Thanks everyone for the warm welcome! Alelover, I live on the South Side, but am very familliar with the East side as well. 

Not going to claim to be a burger expert, but the wife and I got tired of paying top dollar for premade patties at the butcher shop so we got our own patty press.  So far the money has been  100% ground chuck from a store that sells damn good meat.  For regular patties I mix it with Lowry's...

Hi there, Mike from Milwaukee.  I'm starting to get into smoking and grilling as my weekend hobby.  I find it incredibly satisfying and stress reducing to spend a day making something awesome for my family to enjoy.  I've lurked this website for a few months and can't thank everyone enough for...