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Chicken thighs on the webber 22"
I ran these at 300 deg for 45 min to an IT of 165. I smoked them with hickory and added just a bit of a sauce glaze in the last 15 min. -
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- h2so4ca
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- Album: Chicken thighs on the webber 22"
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Smoked Pork Belly
I always get my pork belly from the butcher. But if you have an asian market near you they will have them. -
Smoked Pork Belly
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Smoked Pork Belly
So one of my favorite things to do when I'm getting ready to make Bacon is to pull out a large hunk of belly and just smoke it up for smoked pork belly. I started out with about a 3 lb piece that came from the 20 lbs of pork belly I was getting ready to cure for bacon. I took that small... -
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- Album: Smoked Pork Belly
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- Album: Smoked Pork Belly
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- Album: Smoked Pork Belly
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- Album: Smoked Pork Belly
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A couple of Turkeys for Mothers Day
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A couple of Turkeys for Mothers Day
Had a bunch of folks over for Mothers Day dinner. So I put two 14 lb birds on the WSM. I smoked them over Hickory @ 275 until I hit a temp of 160 in the breast and 175 in the hind quarters. As always they tasted fantastic. Nice crisp skin and moist and juicy meat through out. Jim -
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- Album: A couple of Turkeys for Mothers Day
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stupid question about ribs.
In all the years I have been smoking ribs, I don't think I have ever foiled a rack of ribs. I see a lot of people do and if it works for them I'm all for it. -
Ribs for the company party.
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Ribs for the company party.
I was a bit busy yesterday. I did 30 racks of ribs for the company party. Everyone loved them. I do have to thank the Lang smoker for doing all the hard work. I just stood around and watched the fire. And that was about it. -
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- Album: Ribs for the company party.
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- Album: Ribs for the company party.
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Turkey on the GMG
Not to be super pickey but the USDA say's min safe temp for poultry is 165. There is no distinction between breast and thigh. Most people will take the thigh to 170-175 for color reasons but not for safety. Myself I do 170 in the thigh but as long as you hit the 165 IT your fine. Also 165 is... -
Smoked Turkey for the Holiday
I should also say the only thing I put on the bird is olive oil on the skin and a 50-50 mix of kosher salt and crushed black pepper. -
Smoked Turkey for the Holiday
Jess I don't do anything special. I don't often brine my birds I prefer to inject them with a butter apple juice solution. I have always been able to get a wonderful moist bird that way so why change. I try to keep my smoker temp for poultry at 275 to 300 as poultry doesn't benefit from the...
