Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. nola saints smoker

    Spatchcock Chicken

    When I do a spatchcock chicken, it usually takes about 1 hr to 1.5 hrs to get the breast temp to 165-170. I did a low and slow bird at about 250* and I didn't like the texture of the meat. I also brined that one so I'm not sure if it was the brine or the low cooking temps that affected the...
  2. nola saints smoker

    Dr Pepper BBQ Sauce

    I would like to know if the Dr Pepper BBQ Sauce & the Dr Pepper injection(home made version) is any good. If anyone has used it, I would appreciate the feedback. I like Dr Pepper, however I am concerned about the taste as some people in my family don't like Dr Pepper.
  3. nola saints smoker

    how to smoke a whole chicken.

    I always use a rub when i do chicken. I find the chicken comes out better without using a brine. I have been injecting the meat with melted butter and whatever rub I am using. The meat is always juicy and tender.
  4. nola saints smoker

    Smoking Ribs and chicken today. Need some advice.

    1) I usually place the wood chips on the lump coal right before I put whatever I am cooking on the grill. 2) I never used a smoker box. I just place them on the coals. 3) If you are using regular charcoal, you need to wait until the coals are white. I use lump as it burns hotter and longer and...
  5. nola saints smoker

    Lump Charcoal At Sams Club

    The last review on Naked Whiz for Frontier Lump was back in May 2007. Almost three years ago. I don't even look at that site any longer. Seems it is time they do updates on all lump brands. Just my .02. There are only a handful of lump brands available in my area and I have to take what I can...
  6. nola saints smoker

    Bacon wrapped chicken breast

    I find the bacon keeps the chicken from drying out. and the juices from the bacon are absorbed into the chicken which provides extra flavor.
  7. nola saints smoker

    Bacon wrapped chicken breast

    The wife wanted chicken last night so I mixed up a batch of Jeff's rub. The ohly alteration I made to the rub was used chipotle powder instead of cayenne. It was good. Once the temps got to 300 I added a handful of apple wood chips and placed the chicken on the grill. Cooked until an internal...
  8. nola saints smoker

    Cajunator Smoker w/ Q-View-Designed by Zeeker

    She is sweet. I'm sure you will put her to good use. Can't wait to see some pics of your first smoke. You can paint her black and gold with a fleur d lis in rememberance of the Saints 1st superbowl win.
  9. nola saints smoker

    More Andouille

    being from Louisiana, I have access to all kinds of andouille and sausage. The best ones are made by the meat markets and not the ones sold in bulk to grocery stores. So, I would stay away from Tony Chachere's or Richards or any of the other mass produced brands. I'm not saying these are not...
  10. nola saints smoker

    More Andouille

    WOW. That is some good looking andouille. Nice smoker too. I haven't seen andouille that good looking in years. Most of the store bought ones have large chunks of meat. Good job. Nice looking smoker too. Maybe you should package some up and ship it over to Louisiana for a test.
  11. nola saints smoker

    Billbo's world famous dry rub & BBQ sauce recipe's

    I tried the rub and it is good but too salty for my taste. Next time I will cut the salt by at least half and maybe add a little more sugar. To me, that's the frustrating thing about rubs. Everyone is different and one good rub for one person may not be a good one for the next.
  12. nola saints smoker

    Spice Vendor

    I just ordered from this company. Should arrive this week. http://www.myspicesage.com/
  13. nola saints smoker

    Bubba Keg/Big Steel Keg question

    All I use is a cast iron pizza pan. I am in the process of making one that hangs below the bottom grate. On some of my cooks, I have also used a pie pan filled with liquid that i set on the bottom grate. However, that takes up cooking space which is why I want a diffuser that hangs below the...
  14. nola saints smoker

    Bubba Keg/Big Steel Keg question

    I have a Bubba Keg, not the Big Steel. There are a few differences between the two but basically the same. Anyway, I am new to the smoking world and actually looked at the ceramic grills. I decided against them because of the cost, the cracking and most of the accessories you have to buy. I've...
  15. nola saints smoker

    jeffs recipes

    Coacher and Power, thanks for the info. I really do not care for the taste of cayenne so I think I will sub the chipotle and give it a try. If the chipotle does not work, then I may try to smoke the cayenne as someone said it gives it a different taste. I like the way chipotle tastes, so I am...
  16. nola saints smoker

    jeffs recipes

    Just ordered and received Jeff's recipe. Has anyone substituted chipotle powder in place of the cayenne?
  17. nola saints smoker

    Green onion sausage & oysters ABT's

    Crawfish season is beginning to pick up with the weather warming. I ate some for Good Friday and we had a couple of pounds left over but didn't think about stuffing them in the ABT's. Next week that will be on the menu.
  18. nola saints smoker

    Green onion sausage & oysters ABT's

    I cooked the green onion sausage and the oysters together for about 8 min. I cut up the oysters and then suffed the japs. The gook stayed in as that is where the flavor lies. Between the taste of the sausage and japs, there was a small taste of the oysters. All the flavors together were great...
  19. nola saints smoker

    Green onion sausage & oysters ABT's

    My first attemps at ABT's. I actually did twelve, however there were only two left by the time I grabbed my camera. These were stuffed with green onion sausage and oysters mix. They were excellent.
  20. nola saints smoker

    Breast up, down, or a little of both?

    Birdman, If you lift the skin on the breast and take some butter and rub under the skin, it will keep it moist. I smoked a chicken yesterday (beer can) and I injected it with a mixture of butter, salt, pepper and some cajum spices. When I cut into the breast, the injection liquid just ran out...
Top Bottom
Back
Clicky