I just became the proud owner of a GOSB big block, an early birthday present from my bride< and seasoned it last weekend (as well as joining this site!)>. She was away last night planning, to return late this afternoon. Anyway, I decided to give the unit a try. The "tale grew in the telling" as Tolkein said and I wound up at Whole Foods last night, getting a free range chicken (~4.5 lbs), japs, and fresh veggies....
I had never tried anything other than pork butt, for pulled pork, on my Masterbuilt bullet gasser. I never felt I had good enough control for anything else.
Anyway, last night I built a brine and set it in the refrigerator to cool. I play golf on Saturday morning, about an hour from my home. When I got up, I put the bird in the brine in a gallon ziplock and went off to play golf. Came back, pulled the bird out of the brine, patted him dry, and set him to dry on the counter while I built 6 ABT's (nothing special, just a mix of cream cheese and grated sharp ceddar wrapped in bacon slices and topped with Emeril's "Bam" seasoning). 3 hours befoe I expected to eat I put the bird in, right on the rack <breast up>. Set the GOSB so it would finally wind up at about 260-270 with smoker themometer and meat themometer installed, using hickory chunks.
About 45 minutes late, my bride got home and the first thing she said, when she came in the door, was "Did I smell the smoker?" ;>)} (big time winking bearded grin!).
An hour after I put in the bird, we put in the ABT's, 3 fresh tomatoes, a peeled onion cut almpst down to the bottom in quarters, a cleaned green pepper, 2 cleaned japs and 5 large cloves of garlic.
Pulled everything off two hours later. Wrapped the bird in foil and let him rest as we ate the ABT's. THis is the first time I've made 'em and they were GREAT.
The veggies are targeted for smoked salsa and after dinner I skinned the tomatoes, chopped everything up, put it all together and set it in the fridge to "think about itself" until tommorrow. I will judicioulsy add salt, lime juice, vinegar and tabasco, then.
I LOVE THIS BOX!! It has so much room!
When we were done with the ABT's, I unfoiled the bird and OH MY GOSH! Like I said in the title, from then on Heroin was for the poor people. I eat smoked food (pulled pork, chicken, etc) in many restaurants and this was the best bird I have ever tasted!
My bride loved it (she is very picky about chicken, but she raved!) and then she said "Boy that was a really good idea I had for your birthday, wasn't it!"
I had never tried anything other than pork butt, for pulled pork, on my Masterbuilt bullet gasser. I never felt I had good enough control for anything else.
Anyway, last night I built a brine and set it in the refrigerator to cool. I play golf on Saturday morning, about an hour from my home. When I got up, I put the bird in the brine in a gallon ziplock and went off to play golf. Came back, pulled the bird out of the brine, patted him dry, and set him to dry on the counter while I built 6 ABT's (nothing special, just a mix of cream cheese and grated sharp ceddar wrapped in bacon slices and topped with Emeril's "Bam" seasoning). 3 hours befoe I expected to eat I put the bird in, right on the rack <breast up>. Set the GOSB so it would finally wind up at about 260-270 with smoker themometer and meat themometer installed, using hickory chunks.
About 45 minutes late, my bride got home and the first thing she said, when she came in the door, was "Did I smell the smoker?" ;>)} (big time winking bearded grin!).
An hour after I put in the bird, we put in the ABT's, 3 fresh tomatoes, a peeled onion cut almpst down to the bottom in quarters, a cleaned green pepper, 2 cleaned japs and 5 large cloves of garlic.
Pulled everything off two hours later. Wrapped the bird in foil and let him rest as we ate the ABT's. THis is the first time I've made 'em and they were GREAT.
The veggies are targeted for smoked salsa and after dinner I skinned the tomatoes, chopped everything up, put it all together and set it in the fridge to "think about itself" until tommorrow. I will judicioulsy add salt, lime juice, vinegar and tabasco, then.
I LOVE THIS BOX!! It has so much room!
When we were done with the ABT's, I unfoiled the bird and OH MY GOSH! Like I said in the title, from then on Heroin was for the poor people. I eat smoked food (pulled pork, chicken, etc) in many restaurants and this was the best bird I have ever tasted!
My bride loved it (she is very picky about chicken, but she raved!) and then she said "Boy that was a really good idea I had for your birthday, wasn't it!"
