Recent content by ferd66
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need a recipe for slaw
Dead simple and delicious. Sometimes I add just a touch more vinegar. 1 1lb Bag of shredded Cole Slaw (green cabbage w/ carrots and red cabbage) ½ cup Mayo (Not Miracle Whip) ¼ cup Sugar ¼ cup Apple Cider Vinegar 1 tea Salt 1 tea Black Pepper 1/8 tea Celery Seed Mix all of the above...- ferd66
- Post #4
- Forum: Sauces, Rubs & Marinades
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First time smoking a whole chicken...got questions!
I guess I should have been more clear on the amount of time I brine. Normally, its 6-8 hours for me. It's the last thing I do the night before I plan on smoking. Then I get up and give it a good rinse and pat dry, and oil and season it first thing in the morning. Then back in the fridge... -
First time smoking a whole chicken...got questions!
I think brine makes all the difference with poultry. I like to keep it simple. 1/4 cup salt, 1/4 cup brown sugar for every 1/2 gallon of water it takes to cover the chicken. Sometimes I may add a tablespoon of cajun seasoning...but I can't say I've noticed a difference in the taste with or... -
First time smoking a whole chicken...got questions!
For most birds, I prefer just a simple salt & brown sugar brine for at least 6 hrs. Although I've done them for as little as 2 hours and still noticed a difference. But like FoamHeart said...if you don't do them "plain" first, you won't know the difference each step makes on the finished product. -
Pulled Chicken
Depending on how I plan to serve it, I usually finish chicken on my grill to crisp the skin. These last 4 leg quarters didn't quite fit on the grill with the rest and I was pressed for time. I finished the above process later that night. -
UDS wins...
Nah....anything that requires a 220 welder will be done at one of my buddies. Best of all...he'll do the welding too.- ferd66
- Post #4
- Forum: UDS Builds
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UDS wins...
After using my UDS for several months now and becoming familiar with its qualities, a friend recently gave me his Smoke Hollow Electric Smoker. I've used it a few times now and I am not impressed. The UDS kicks it a$$. I may have to mod the Smoke Hollow to get better ventilation. But I'm...- ferd66
- Thread
- Replies: 3
- Forum: UDS Builds
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New and first try with Chicken
Yep....cook at lower temps like 250° or so except for the last 20-30 minutes for birds. Cook to 165° in the breast and 170°-175° in the thighs. -
Pulled Chicken
Over the weekend, I smoked up about 14 leg quarters for a little get together. I had a few left and wanted to shred them for a little pulled chicken. As you all know, when you smoke chicken, the skin is always rubbery at best. But it is what holds the most smokey goodness. After removing the... -
Steelhead trout...brined, dried and smoked!
Looks like I'll be smoking the next steelies I catch. I should be out in the next couple weeks and be able to put some steelies in the smoker. It's nice living a few miles from one of the greatest steelhead tailwaters. -
Good injection recipe for turkey?
1 cup Chicken broth 1 stick butter 1 Tbsp of Red Hot sauce 1 tsp of garlic 1 tsp of cajun seasoning -
Why are my smoked turkeys turning black and cooking really fast???
Yep...verify your temp with another thermometer. I did mine at 300° . Oiled the skin with EVOO. -
thanksgiving turkeys
Well, Mine is done and doesn't look half bad.... I decided to spatchcock so it cooked a lot quicker than I expected. I brined for 8 hours, injected with a creole butter, oiled and seasoned the skin. Dialed the UDS in at 300° and let her rip. I set a timer for 90 minutes to check the temp... -
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- ferd66
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- Album: Turkey
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- ferd66
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- Comments: 0
- Album: Turkey
