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I'm from SC and these things are everywhere in the low country. Salt marsh and fresh water. Plenty of them live on the inner-coastal right off of the ocean, so I can believe that one meandered it's way onto the beach. You are just as likely to see one of those in your back yard as you are a...
I know this is quite a few months later, but waned to share my experience with peach. Just smoked a beer chicken with it last week and had a great experience. Did it on my UDS with quite a few chunks spread throughout the basket... wasnt too strong, but they were def good and dried.
awesome...
Just smoked a chicken on my UDS using peach chunks... I dont see it mentioned too much around here (maybe because its only readily available in the SE), but it turned out great. Light flavor even when the fire kicked up and some heavy smoke came out before it tuned back into the TBS. I'd...
Definitely going to depend on who you ask. The bird you are looking at above wasnt brined... but we just pull the chicken for sammies. If you wanted to slice it may be easier to brine it first.
Greetings 'Yall. Last night I decided to see if I could get a chicken on my drum with the flat lid I currently have... and it BARELY worked... in fact it smushed the top a little but it cooked just fine! I'm in the process of tracking down a dome lid, so in a few weeks this shouldn't be a...
hard to go wrong, I like them halved (seeded obviously), and stuffed with a cream cheese bbq seasoning rub.
We've also mixed cooked chorizo w/ cream cheese and chedder shredded cheese for a filler... it was good.
Also, for a good idea, check out armadillo eggs.
IMHO as long as you go at 250 or less and wrap at 165 then take to 200/205 and let rest for couple hours... its hard to mess up a butt. A good rub wrapped up overnight is good, as well as spritzing with something (we use apple cider vinegar and brown sugar/pepper) every hour after the first few...
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