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  1. rubrchickenhead

    Smoking a whole fresh chicken.

    I never baste or spray my chicken during cooking. I spray them with olive oil and cover in rub or sometimes I cover them in a light coat of mustard and rub. 
  2. rubrchickenhead

    Feb Throwdown

    I make an excellent smoked salad, this will be my first THROWDOWN entry. Sounds fun!
  3. rubrchickenhead

    Tri-tip on ECB - My 1st Charcoal Smoke Ever

    Looks fantastic, I've got a tip in the fridge and I was crusin' the forum looking for inspiration. Consider me inspired! I've smoked tri tips before, but this will be my first reverse sear and I hope it turns out as photogenic as yours did, nice smoking!
  4. rubrchickenhead

    Smoking a whole fresh chicken.

    I usually smoke a chicken around 250-300 and crank it up to about 325-350 for the final 30 mintues and the skin comes out good and cripsy. Also, I always dry the chicken overnight after brining to allow a pellicle to form as throwing a bird into the smoker still wet from the brine doesn't help...
  5. rubrchickenhead

    Spatchcocks, Pork Shots, and My New Favorite Chicken Rub

    Nice spread, I'd sure like to be a guest at your party! Thanks for sharing the sage rub, it sounds fantastic and I'll have to give it a try.
  6. rubrchickenhead

    My 2nd Spatchcock'd Chicken w/ Q-VIEW

    I wouldn't call it the new thing, but it's a popular way to cook the whole bird because it cooks faster. You just remove the backbone and split it open, here a simple how-to:  Also, the chicken presents well this way and because you're cooking faster you get a nice color instead of a blackened...
  7. rubrchickenhead

    My 2nd Spatchcock'd Chicken w/ Q-VIEW

    Skin was good, I crank it up toward 300 for the final 30mins or so to crisp the skin. I aim for 325-350, but it was cold and I couldn't push my kettle that high, but the skin turned out crispy anyway.
  8. My 2nd Spatchcock'd Chicken w/ Q-VIEW

    My 2nd Spatchcock'd Chicken w/ Q-VIEW

  9. rubrchickenhead

    My 2nd Spatchcock'd Chicken w/ Q-VIEW

    Whole birds were buy one get one free this week at the local grocery. The first chicken brined for about 8 hours in a mix of 1/2 cup kosher salt to 1 gallon water with about 16 oz. apple cider vinegar and some thyme added, then spatchcock'd and mesquite smoked to perfection. Here it is...
  10. DSC01045.JPG

    DSC01045.JPG

    • rubrchickenhead
    • Media item
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    • Album: My 2nd Spatchcock'd Chicken w/ Q-VIEW
  11. DSC01040.JPG

    DSC01040.JPG

    • rubrchickenhead
    • Media item
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    • Album: My 2nd Spatchcock'd Chicken w/ Q-VIEW
  12. DSC01038.JPG

    DSC01038.JPG

    • rubrchickenhead
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    • Album: My 2nd Spatchcock'd Chicken w/ Q-VIEW
  13. rubrchickenhead

    Grilled Rib Eyes w/ cast-iron grates, Q-View

    I've made steaks by reverse sear before, so I know how good it gets... Speaking of reverse sear I made a pork whole loin by reverse sear and it was the best way I've prepared pork loin. I need to work on getting those picture perfect sear marks next time! Oh, and those grates are on my 22.5 OTG...
  14. Grilled Rib Eyes w/ cast-iron grates, Q-View

    Grilled Rib Eyes w/ cast-iron grates, Q-View

  15. rubrchickenhead

    Grilled Rib Eyes w/ cast-iron grates, Q-View

    Nothing fancy, just wanted to show off my cast iron grill grates by Craycort
  16. ribeyes.jpg

    ribeyes.jpg

    • rubrchickenhead
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    • Album: Grilled Rib Eyes w/ cast-iron grates, Q-View
  17. Pulled Pork, with photos

    Pulled Pork, with photos

  18. rubrchickenhead

    Pulled Pork, with photos

    I smoked a smaller 3.25# pork shoulder with mesquite and cherry, covered it with mustard and a good coat of Jeff's rub. After 5 hours on the BBQ I threw it into this pan to finish in the oven. After roasting in an orgy of its own juices for a couple hours. And finally, what survived the...
  19. DSC01019.JPG

    DSC01019.JPG

    • rubrchickenhead
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    • Album: Pulled Pork, with photos
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