Recent content by kevinwi

All the hand wringing about finishing on time worked out. Planned on 50 Seniors attending. I cooked 3 15lb birds and 2 12lb hams. Brine 2 birds for 24 hours, the 3rd bird I injected with homemade creole butter. I spatchcocked the birds and put them on roasting grates. Cooked between 275 and 300...

The Napoleon wasn't available...but I found Char-Gril racks at Fleet Farm that will work....same price. I'll let everyone know how it turns out. Thanks!

probably not ideal for spatchcocked poultry due to the curve. Edit...I see now...its reversible.

xxx

yep...already saw that video...didn't really give an answer to my question since A. I'm spatchcocking the birds and he did a full bird, and B. didn't answer the question on on the grate or in the pan for me for the quickest cook.

yep...I wrote that they would be spactchcocked. Question is pan or grate.

not an option....I don't have racks....lol....but it's an idea.

I'm cooking TG for 50. Three 15 lb birds and two hams. I've got everything worked out ..... I will brine two of the birds and inject the third. Spatchcock all the birds.... I'm looking for the quickest cook which will be hot and fast..... but the advice I'm seeking is to cook the birds in the...

Ribs, butt and Brisket. Started smoking at 12:30pm, rib dinner at 6pm, butt and brisket hit 203 degrees at 1030pm. Rested brisket for 3 hours, sliced up at 1:30am. Brisket was moist and tender but to me it seemed bland... I may have had smokers nose. Ribs were outstanding. Vacuum sealed...

Well...I'm beat, but the cook was a success. Folks raved. All a guy can ask. Cranked up the smoker at 730am and finished cooking at 345pm. Dinner was at 430pm. Cambros work awesome.

Yeah...last minute I decided shrimp last....something in the back of my mind...

I have two cambro's. So I will haul it all at once. Cooking beans first, then into warmer box on the lang..... Then crank up the lang and cook the shrimp and sausage...and if room, I'll start the breasts. When that's done they go into the cambro's. Lastly is all the chicken.

Well I did 3 gallons of brine to cover everything along with 20 lbs of ice. Chicken was ice cold, but not frozen. Kosher salt Sugar Brown sugar Peppercorns Garlic powder I have 4 pans of wicked beans, 6lbs of bacon wrapped shrimp and 5 lbs of Texas Sausage to cook.... Will cook that first and...

no help...well crap.

I have a big cook coming up on my Lang 60. 60 lbs of cut up chicken. Never done a cook this big. Typically for small Cooks I wet brine for about 4 hours. I bought a large cooler to wet brine in ice. Is overnight too long? Also, I'm concerned about temp drop in the cooker one it's loaded. It's...