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  1. Chelada Beer Can Hen

    Chelada Beer Can Hen

  2. maxxrocket

    Chelada Beer Can Hen

    Everyone and their dog does beer butt chicken. I do it this way.... 1. Light beer adds no flavor just steam (which is still a good thing) I use stouts or chelada style beers. 2. Poke holes around the top of the can to allow more steam to escape. 3. I make sure the beer can is half empty (or...
  3. PhotoGrid_1394315694179.jpg

    PhotoGrid_1394315694179.jpg

    • maxxrocket
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    • Album: Chelada Beer Can Hen
  4. maxxrocket

    Spatchcocked Chicken...... The art.

    I don't usually smoke chicken, I barbecue it at around 350 degrees over indirect heat. This keeps the skin crispy. I also place mine skin side up for the 1st 1/2 hour then onto the skin.
  5. Spatchcocked Chicken...... The art.

    Spatchcocked Chicken...... The art.

  6. maxxrocket

    Spatchcocked Chicken...... The art.

    1. Get a whole bird. 2. Remove backbone. 3. Remove breastbone. 4. Work a compound butter under the skin. 5. Tuck wings and legs. 6. I use metal skewers to keep everything in place. 7. Barbecue!
  7. PhotoGrid_1393105543705.jpg

    PhotoGrid_1393105543705.jpg

    • maxxrocket
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    • Album: Spatchcocked Chicken...... The art.
  8. maxxrocket

    Wings for the big game.. Brine, rub, or a combination of both?

    Awesome!
  9. maxxrocket

    Wings for the big game.. Brine, rub, or a combination of both?

    I cheat. I throw them into the deep fryer before serving.
  10. maxxrocket

    Wings for the big game.. Brine, rub, or a combination of both?

    I only inject turkeys. Brine is sufficient for smaller pieces. I also force a compound butter under the skin. I use almost a pound of dried red chilies in my brine.
  11. maxxrocket

    Wings for the big game.. Brine, rub, or a combination of both?

    Sounds like a winning combination.
  12. maxxrocket

    Smoking Pork Loin

    Exactly. If more people world learn this trick, no more dried out loin.
  13. maxxrocket

    Wings for the big game.. Brine, rub, or a combination of both?

    I like to brine all poultry. Even my fried chicken. For wings, I use rib afterwards, no sauce though.
  14. maxxrocket

    Smoking Pork Loin

    Yeah, I like teriyaki too. Not too many people take pork off at such a low IT. I'M GLAD SOMEONE ELSE DOES IT TOO!:yahoo: My wife just told me that she wanted pulled pork, so I guess I'll cook it a TAD longer then I had planned.
  15. 20140201_105500.jpg

    20140201_105500.jpg

    • maxxrocket
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    • Album: Smoking Pork Loin
  16. Smoking Pork Loin

    Smoking Pork Loin

  17. maxxrocket

    Smoking Pork Loin

    Usually a dry rub man, every now and then a piece of meat screams MARINADE! I infuse EVOO with fiery dried arbol chilies in this spicy citrus recipe
  18. 20140201_104720.jpg

    20140201_104720.jpg

    • maxxrocket
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    • Album: Smoking Pork Loin
  19. maxxrocket

    Hades 6 Pepper Chicken

    Pretty hot. The Chipotle is a must, but to tone it down, omit the jalapeño and the peppercorns.
  20. maxxrocket

    Hades 6 Pepper Chicken

    Yeah, I love mojo. I also like to use natural Apple cider that had turned hard.
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