Phat Poltry from Sam's

oldschoolbbq

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Jul 16, 2008

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NW Ohio - outside Toledo

• May 1, 2012

• #1

Here's the Brine ingredients ... modded Slauterhouse Brine... for Chickens We'll have tomorrow night. Then...............

The G-Kids and Trish and I went to Sam's to check things out and got a pair of Big ole Hens to cook. On the way home we stopped in at Bass Pro to spend my gift cards .

Well , I got three Fillet knives and had some credit left so I thought I'd try some different Rubs -

Plowboys for the Chix first , and Friday I do some Butt with the Bone Suckin' Sauce Rub

 

I still had some on my card so I got some wire ties for my Mavericks , gonna be great for keeping them from tangling.

Here's the Brine...

and one of the Girls ready to get in the Spa for the night.

and We also P/U a wedge of Jarlsburg to Smoke with my AMNPS

 , just hope Trish stays out of it till it cures.

should be some good eats for the week , hope I can wait the 2-3 weeks for the Cheese.

I'm pulling my Lil Girl out for this one and most likely for the Butt too , (the Cheese I will do in the Big Smoker's Verticle , with no heat.) Though I'd take the Cheese and slice it into 1/3'ds to smoke ; I like a lot of that brown smoke layer they get

.

I'll post as things happen.

Have fun and...

 

rabbithutch

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Oct 15, 2011

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Up in Thin Blue Smoke in Temple, TX, USA

• May 1, 2012

• #2

Congratulations on the new goodies!

Since you showed only two of those fillet knives in the QView, am I safe in assuming that the third one is already in the mail to me?

:yahoo:

 

oldschoolbbq

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Jul 16, 2008

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NW Ohio - outside Toledo

• May 1, 2012

• #3

No , actually the son got it as soon AS IT CAME OUT OF THE BAG

. It was marked for you , but...

Then Trish nabs one for the kitchen , so I have A new Knife , It's mine and no-one can have it , so there...

.

 

michael ark

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Feb 11, 2011

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Jonesboro Ar

• May 2, 2012

• #4

Never can have to many knifes.:biggrin:

 

smokinhusker

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Oct 20, 2010

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Mountains west of Colorado Springs, CO

• May 2, 2012

• #5

Looking good! I got another Cold Steel knife this past weekend!

 

alelover

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Concord, NC, near Mt. Pleasant, 2 houses past the

• May 2, 2012

• #6

Looks like some good food coming up. That is a big bird. It's been 14 hours. Have you lit the smoker yet Stan?

 

jrod62

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Jun 13, 2011

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New Athens IL

• May 2, 2012

• #7

Will check back to see how it turns out

 

P

pat king

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Aug 10, 2011

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• May 2, 2012

• #8

OK ,here's some more pics of the ongoing cook , first the cheese and AMNPS in action...

and the Jarlsburg

.

starting to get good color

.

Now the Chickens

they were so big I had to nestle them in the beginning , but as they lost some moisture they shrank down to fit real good

. I placed them in the middle of the rack so I could manage the heat better ( she does an excellent job of staying at 225*f , I pushed her to get my 300*f temp. I wanted).

Now let me go shoot the finished Bird , and get a chunk , I'm hungry

.

Only showing one as Fil came and got one

.

a shot of my plate , and yes, it's tender and juicy

  .The flavor is all the way through the meat and juice is great , Pop's SH brine is a hit here.

I was gonna do Beercan Birds , but the brids were too top heavy so I went with the easy route , laying on the grill

 .

Thanks for checking me out , have fun and...

 

chef jimmyj

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May 12, 2011

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• May 3, 2012

• #9

Looks great Stan!...JJ

 

ironhorse07

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Jan 17, 2012

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Laurel, Mt (near Billings)

• May 3, 2012

• #10

Looks good! Let is know how the cheese comes out.

 

oldschoolbbq

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Jul 16, 2008

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NW Ohio - outside Toledo

• May 10, 2012

• #11

Ironhorse , my cheese has shrunk to 2 chunks and doing great . I intend to open them next Wed. the 16th .

The third chunk dissapeared , I think the FIL got one when he got his Golf cart out of the garage ( he has a habit of turning my refridgerator in the Garage off , luckily he looked inside first and saw the Cheese and .....

 ).

have fun and ...