Sunday BBQ

grimm5577

Meat Mopper

Original poster

Thread starter

Aug 6, 2012

187

20

Bucks County, PA

• Jun 14, 2013

• #21

Sure, I rinsed them, spatchcocked them (removed their back bone), then gave them a dry rub under and over the skin. I put them in some large zip lock bags and let them marinate as long as you can or overnight.

The rub was a mix of Old Bay, Smoked Paprika, Granulated Garlic, usually I just use Old Bay but thought I would experiment and cut some of the saltiness of the Old Bay. I think it worked out well.

 

smokethehellout

Newbie

Jun 14, 2013

6

11

McMurray PA

• Jun 14, 2013

• #22

So no brine needed??

 

afratki

Newbie

May 18, 2013

11

10

Mount Airy, Maryland

• Jun 14, 2013

• #23

Those peppers look interesting, did you use yellow bells for any particular reason?

 

grimm5577

Meat Mopper

Original poster

Thread starter

Aug 6, 2012

187

20

Bucks County, PA

• Jun 14, 2013

• #24

No I didn't brine. I have brined my birds in the past but this time I didn't.

I had a bunch of mixed peppers and those guys just looked liked they would be the best candidates for stuffing.

 

reinhard

Master of the Pit

OTBS Member

Feb 6, 2013

1,192

288

Andover Minnesota

• Jun 14, 2013

• #25

Thanks for taking the time for showing us your great feast you had!!! Everything looks wonderfull!!.  Reinhard

 

afratki

Newbie

May 18, 2013

11

10

Mount Airy, Maryland

• Jun 14, 2013

• #26

Grimm5577 said:

I had a bunch of mixed peppers and those guys just looked liked they would be the best candidates for stuffing.

Click to expand...

I'm smoking a chicken tonight and was looking for something to put on the side. I think I'll make this pepper dish using red bells.

 

Last edited: Jun 14, 2013

grimm5577

Meat Mopper

Original poster

Thread starter

Aug 6, 2012

187

20

Bucks County, PA

• Jun 14, 2013

• #27

Sounds like it should be a delicious meal!

I took some of the left over chicken and pulled it, and mixed in some Teriyaki and BBQ sauce, and heated it up on the stove, then shredded some cabbage with a red onion and ranch sauce and made some Asian Shredded Chicken BBQ Tacos.

 

piaconis

Smoking Fanatic

OTBS Member

Jun 9, 2012

500

22

Akron, OH

• Jun 14, 2013

• #28

Nice job, Grimm!  Good to see a fellow BTLE and Weber grill user get some nice Q out.  Wish my pics came out as well, lol!  You can tell the touch of a professional.

Happy smoking!

 

sqwib

Smoking Guru

OTBS Member

Sep 25, 2007

5,962

1,034

Philadelphia

• Jun 14, 2013

• #29

Grimm, not to get off topic but what lens and f-stop are you using to get that unique looking Bokeh in some of those photos.

 

grimm5577

Meat Mopper

Original poster

Thread starter

Aug 6, 2012

187

20

Bucks County, PA

• Jun 14, 2013

• #30

Sqwib,

F-stop was around 3.5 - 4.0 I believe. The lens is a Canon 24mmTSE. The bokeh and depth of field is created from the tilt/shift of the lens. You can get some really creative shots with this lens.

 

hangin1

Fire Starter

Jun 5, 2013

65

11

Central Illinois

• Jun 14, 2013

• #31

Food Looks amazing Grimm, I hope to one day be able to share such quality looking meats. I am really intrigued by the bread it looks awesome as well thanks for sharing and I can definately tell you know your way around the grill. Happy smoking and look forward to more posts from you in the future. Have a great weekend!