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

    Caveman, I smoked the chicken at 275 until the breast temp was 170. I would have liked to get the temp to 250 but still learning how to regulate the temps on my KEG.
  2. nola saints smoker

    Need time & temp to smoke BS chik brst

    I cooked two boneless chicken breast last week. Temps were between 275-300 until the internal temp was 165. They were tender and juicy. Matter of fact, cooking that tonight on the grill.
  3. nola saints smoker

    Smoking Mild Italian Sausage - Need Guidance

    I did a link of green onion homemade sausage. It was actually store bought from a meat market. I just put them on the grate and cooked until the internal temp hit 165*. My smoker temp was about 275*. I inserted a probe after about the first 30 min or so and when I pulled them off, they were...
  4. nola saints smoker

    My first attempt Baby Backs and St Louis

    I did my first butt and ribs this weekend too. The butt took about 5.5 hrs to get an internal temp of 205. I sprayed it w/apply juice every hour beginning at the 2nd hour. When I pulled it off, I wrapped in foil and placed in a cooler for about an hour or so. It was very tender and juicy, but...
  5. nola saints smoker

    Bubba Grills

    I don't think you will be disappointed. The Bubba KEG also attaches to your receiver hitch on a vehicle, which I think is pretty neat. The KEG is heavy, weighing around 130 lbs. I've been using my KEG every weekend since I got it and I have been enjoying the cooks. I cooked a butt, chicken and...
  6. nola saints smoker

    First Butt & Ribs

    Here's the ribs. They were on the smoker for about three hours, two on the grill and one wrapped in foil. They were tender and tasted great. Maybe a little on the over done side. Brushed the ribs with Sweet Baby Rays BBQ sauce.
  7. nola saints smoker

    What a beautiful smoking sunday!

    It's a beautiful 64* in Louisiana. Great day to be outdoors smoking some meat.
  8. nola saints smoker

    First Butt & Ribs

    Here's the end result. Pretty satisfied. Meat was extremely tender. Bone pulled out easily. Next time, will inject and will not wrap in the foil. Will probably also add a little more sugar in the raw to get a better bark.
  9. nola saints smoker

    Bubba Grills

    I am a proud owner of a Bubba grill. Picked up at Home Depot about three weeks ago. It is very well built. Retains heat very well. If you are considering a ceramic cooker, I would go with the Bubba. It's all steel and double insulated. I am a beginner and trying to learn how to control the...
  10. nola saints smoker

    First Butt & Ribs

    5.5 hrs in, the internal temp is 204. Seems a little soon for the temp to be that high already.. It was about a 4 or 5 lb butt. The temps in the cooker were a little on the high side, approx 260. I'll pull and put it in a cooler for an hour and see what happens.
  11. nola saints smoker

    Smoked Shrimp and Potatoes

    eman, I thought about doing that but the wife wanted to try it w/o the shells. I would have wrapped them in bacon, but it's lent. Next time, I will do da swimps in either a foil pan or black iron skillet.
  12. nola saints smoker

    First Butt & Ribs

    Well, I decided to give the foil thing a try. I don't like dry meat, but I think I will let it go until internal temp of 200, then remove from the foil and put back on the grill until internal gets to 205-210. Then will pull and let it rest for 1 hr.
  13. nola saints smoker

    First Butt & Ribs

    I'll try the cayenne later today as I have a chicken and some ribs to do. Hoping the butt is ready by early afternoon.
  14. nola saints smoker

    First Butt & Ribs

    I'm still trying to decide it I should foil it or not. One of the BBQ books I have, Big Bob Gibsons, does not foil the butt. I've read posts on this forum and some foil and some don't. I cooked a butt on gas grill and I didn't foil it. It was tender as I cooked to 190* but the bone did not just...
  15. nola saints smoker

    First Butt & Ribs

    Starting to look good. Too bad no one has invented smell-a-vision. This is at the 2.5 hr mark with an internal temp of 161*.
  16. nola saints smoker

    First Butt & Ribs

    I am thinking about using a finishing sauce, but have not decided yet. I've read several posts that have recipes for finishing sauces and I also have two BBQ books that have recipes, so I may try one. I have not found a commercial rub that I like so I am trying to come up with one. I can't...
  17. nola saints smoker

    First Butt & Ribs

    Putt the butt on at 6am. It looked and smelled good, so I am hoping for a good finished product. Trying to get the temps stabilized in my BKCG. at this time, the temps want to climb to 300*. Have both vents closed, so I'm hoping that helps. want to get to 250-260*.
  18. nola saints smoker

    First Butt & Ribs

    Going to smoke a butt & ribs tomorrow. Rubbed both with mustard and Bad Byrons Butt Rub with a little tweaking. I added 4 tbl sugar in the raw 1 tbl garlic & onion powder and 1/2 tbl of ground ginger powder. May add a little brown sugar prior to placing on the grill. Wrapped the butt and ribs...
  19. nola saints smoker

    Spatchcock Chicken

    Here are a few pictures from my first Spatchcock chicken. It took about 1:45 min to get the breast to 170. The legs and thighs were just right. Overall, it was a successful cook. Looking forward to more smoking.
  20. nola saints smoker

    Spatchcock Chicken

    The weather is nice here in south Louisiana (about 75*) so I may do the low and slow approach. I may crank the temps to 275* just to try and get the skin a little on the crispy side.
Top Bottom
Back
Clicky