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Terriyaki Garlic Chicken Thighs W/QVIEW
Ron, those are some outstanding thighs, Congrats on the squires list to boot!! -
ABTs on a regular grill
What Flash said, he knows ABT's- abelman
- Post #10
- Forum: ABT's and all things Appetizers
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Smoking The Bird
Until you get to 170 internal in the breast. All things being equal, a 10-12lb bird at 275-350 will take about 2.5 to 3 hours. -
How to smoke a vadalia onion?
Onions are very easy and very, very good. Temp is 225-250 and around an hour and a half until tender. I've done them whole with the outer skin peeled: I have also cut them in half, take a little of the core out, put a half of a chicken or beef boullion cube in there and wrap in foil: Or...- abelman
- Post #5
- Forum: Fruit, Nuts & Vegetables
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15# packer whos in for the 24hours??
Loooooks Great, glad you made it through the smoke, well almost as it looks like you'll pull it. I'm sure it will be a heck of a feast today. -
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Brisket and some Veggies..
Well, it was a long smoke, 14 hours and a couple of plateaus but it was worth it. Never had one go that long on me before, oh well. Here are the results. The Veggies (yellow onions, jalapenos and mushrooms) soaked in Apple juice and catching all the brisket juices: The Brisket: and of... -
15# packer whos in for the 24hours??
Great idea on the fatty, looks very good. I'm a big believer, as long as it tastes good, that's all that matters. If it looks good, those are bonus points. I'd say the Cabana boy is doing pretty well if in any event. -
Brisket and some Veggies..
This is really turning out to be a labor of love...I wanted to go low and slow and I am , 11 hours in and 2 plateaus, we're are 163 internal. The smell of the meat is great and I've taste tested the veggies....Awesome! So, it will be a long day and night but it will be worth it. The bark is... -
15# packer whos in for the 24hours??
Looks like a great start...I've been plateaued at 150 on my brisket for over 3 hours now...with that beast, you have a job for sure but it's worth it as you also know. -
Hello from Jersey
Welcome aboard, look forward to hear your results. -
New member - SlickRat
Welcome aboard, say Hi to those bonefish/permit and tarpon in Biscayne Bay for me. Just for catching, not for eating -
chuck roast for dinner tonight
Sounds great so far, hope you guys get to feeling better! -
Smoking The Bird
Here's what I did. First, it will be much colder in Nov than it is now. As for the smoke, 350 degrees is what you want to use for the smoker. I don't know what kind of smoker you have but I have a R2D2. So, I put sand in the water pan instead of water to help keep temps up. Last year when I... -
Brisket and some Veggies..
Thanks Sumo, I appreaciate it. As for some more qview, here's a 5 hr shot. This is a somewhat thin flat so I'm going very slowly on this so I get it tender and not dry it out...so far, it smells great. It just hit 150 and got the first apple juice spritz with the spay bottle. We'll see when it... -
Two tri tips and it only Friday...
Looks great all around, that's still a cut that I need to try. This brings home the point. -
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Brisket and some Veggies..
Sisco, A few things here. Generally an hour and a half per lb but you aren't smoking it on a clock but rather the internal temp. Plus, you'll probably get a plateau around 155 internal and it just depends on how long that lasts. Once that happens, just be patient. If you want to slice it...
