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My First Smoke and Qview - Page 2

post #21 of 28
I can only hope that my 1st butt looks as good. Very nice, and I don't think that you left it in too long at all. As long as it tasted good and "the boss" was happy, right?

Cheers, and send me a Smithfield ham! Seriously, I'm looking for someone to do an exchange with -- although I don't know what I could send you that you can't already get. I have money, though, and that's always good. smile.gif
post #22 of 28
Its looks great!!! Details you want details take a look at my first butt or ask Caveman about it...I almost had to go to the emergency room and there was Beer involved...lol...
post #23 of 28
You can send me money. I will send you a smile.

Don't ask me. That rookie was all over the place but he pulled it off. tongue.gif LOL.

I meant to comment on your bike also Wing.....nice looking ride. icon_cool.gif
post #24 of 28
Thread Starter 
Thanks for the feed back. Wife said hmmm,,,I want you to try chicken next weekend,,,and a fattie for breakfast...All good as long as the boss is behind me I can't go wrong...Going to look at the fattie comments and get a feel for types of filling....Oooooh man look what you guys started.....fuel the addiction.
post #25 of 28
Looks good, a LOT better then my first try! Good job!
post #26 of 28
Congrats on a job well done. Looks great...wished I could say.....tasts great too !
post #27 of 28
I can get smiles for free -- I want a country ham over here! tongue.gif

Here's an awesome chicken brine, and I mean this stuff is really good!

1 gallon water
3/4 cup kosher salt
2/3 cup sugar
3/4 cup soy sauce
1 teaspoon each of dried tarragon, thyme, black pepper
1/4 cup olive oil

Boil the water, then dissolve the salt and sugar in it. Remove from heat and add everything else to it while it's still hot. Put it in the fridge to cool.

If you're doing a whole chicken then let it sit in the brine overnight (8-10 hours), if you're doing pieces, then let them sit in the brine for 1 1/2 hours, and if you're doing breasts just let them sit in it for 1 hour.

You'll probably want to reverse sear chicken so it will brown and the skin will get crispy. There are plenty of threads here about that.

I haven't done a fattie yet, so I can't help you there. I understand that you can put pretty much anything you want to inside of them, though.

Happy smoking! smile.gif
post #28 of 28
Great looking first smoke, looks like a professional job. Welcome to the addition. Let the imagination run wild

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