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Pitmasters! We improvise, we adapt, we overcome!

post #1 of 10
Thread Starter 

I have been dreaming of a real big barbecue weekend for a while, but life gets in the way sometimes so my dream of chicken one day and ribs another with some cold smoking of cheese in between.  Well, bills piled up and money was tight so it became a chicken thighs only kind of thing.  But once I got the chicken prepped and went out to the smoker I found that I was really low on charcoal, and money, so no charcoal was forthcoming.  I looked around and started to wonder what I was going to do when I saw my propane grill, completely full of propane.  I decided that I was going to use a pie tin to get some charcoal going so I could get the smoke I wanted and use the propane to get the temperature I desired.  Wouldn't be exactly the same but it would have to do.  So here is my misadventures of this past weekends grilling...

Looking out the window I saw that Faithful BBQ Pit Dog was bored.  He needed some BBQ in his life and I am just the Pitmaster to do it.

 

Another problem with the financial crunch was that I was out of my favorite chicken rub from Cabela's.  I went to my favorite on-line resource and found a great Kansas City rub.  I added white sugar, kosher salt, paprika, garlic powder, chili powder, white pepper and a dash of season salt and sprinkled it both under and on top of the skin.

 

I used a disposable pie tin to get some charcoal going so that I could get some smoke from my pecan wood.

 

This was my set up in the big grill using only the far burner on high under the pie tin and the next burner on low I could maintain about 270.

 

At the halfway mark I was getting the color I wanted.  About every 20 minutes I was spritzing apple juice over the thighs.

 

Look they are about done!  Problem was, dinner was still an hour away!!!  Neighbors and the mother in law were coming over.  What in the heck am I going to do???

 

Remembering my viewing of countless episodes of BBQ Pitmasters on Discover America Channel I decided to lower the temp to about 160 in the grill and wrap the thighs with about 1/4 cup of apple juice added in the foil pocket.

 

  Faithful BBQ Pit Dog was getting very excited now!  Can you tell?

 

In the end it turned out very good, I paired it up with some cornbread, chopped salad and then the mother in law brought her chili as well, so we wound up having a nice little feast. 

 

Where there is a will...

post #2 of 10

Great doooo on the yardbird.... icon14.gif ....  

 

Dave

post #3 of 10

Looks mighty good from here.  Nicely done...

 

Red

post #4 of 10

Looks good...and the BBQ Dog woke up and took notice!  Love the story!

 

Great job!

 

Kat

post #5 of 10

well done!

post #6 of 10

looks great.

happy smoken.

david

post #7 of 10

looks good

post #8 of 10

Very nice job!

 

One thing we love is a little country intuition!

 

Bill

post #9 of 10

I absolutely love it....and the best thing is the food will taste as good or better than on the fanciest smokers!

post #10 of 10

Nice and great (on your feet thinking) ,when given Lemons , make lemonade.

 

Keep it up, you'll come out of the depression soon. Trish and I have a brush with it now and then...

 

Just keep plugging away... your doing great...

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