Its been a long time since I have posted any qviews so I thought it was about time. First I bought three bone in chicken breasts and half dozen quarters for dinner tonight. Then I bought 3 pork butts I thought I would grind two and make Rytek's sweet italian with them and use the third to make pulled pork to freeze for later. That kept me busy all day! Here goes!!
I dug around to find a chicken rub for the breasts and quarters and found this one: http://www.smokingmeatforums.com/t/109288/leg-quarters-its-whats-for-dinner-yes-with-qview-jj
I must say it turned out awesome!!! I put them in the brine last night. Then I took them out and put them in the fridge to dry out a bit.
Then I hit them with the awesome rub I got from the previous post thanks to Chef Jimmy J.
Then I smoked them in the MES 30 with the amnps loaded with apple for 1.5 hours @ 275.
Then to crisp up the skin I tossed them on the gas grill for 10-15 on high
Finally a snap shot of my plate.....well my first plate.
I must say dinner was fantastic!! The brine added just a slight taste but kept the meat nice and moist! I forgot to get a shot of the apple crisp that we had for desert!! Next here are a few shots of the sweet italian!
Here is the meat cubed, this time I added the seasoning to the cubed meat and ground it all.
Grinding
Stuffed
Linked
And last but not least the pulled pork, I didn't get any shots along the way I was busy with everything else.
One last pic of someone else interested in the pork.
Sure turned out to be a long but very successful sunday afternoon. Thanks for looking and thanks Chef Jimmy j for posting the awesome chicken rub and brine, I will be using it again soon!!!
I dug around to find a chicken rub for the breasts and quarters and found this one: http://www.smokingmeatforums.com/t/109288/leg-quarters-its-whats-for-dinner-yes-with-qview-jj
I must say it turned out awesome!!! I put them in the brine last night. Then I took them out and put them in the fridge to dry out a bit.
Then I hit them with the awesome rub I got from the previous post thanks to Chef Jimmy J.
Then I smoked them in the MES 30 with the amnps loaded with apple for 1.5 hours @ 275.
Then to crisp up the skin I tossed them on the gas grill for 10-15 on high
Finally a snap shot of my plate.....well my first plate.
I must say dinner was fantastic!! The brine added just a slight taste but kept the meat nice and moist! I forgot to get a shot of the apple crisp that we had for desert!! Next here are a few shots of the sweet italian!
Here is the meat cubed, this time I added the seasoning to the cubed meat and ground it all.
Grinding
Stuffed
Linked
And last but not least the pulled pork, I didn't get any shots along the way I was busy with everything else.
One last pic of someone else interested in the pork.
Sure turned out to be a long but very successful sunday afternoon. Thanks for looking and thanks Chef Jimmy j for posting the awesome chicken rub and brine, I will be using it again soon!!!
