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. dfbourg

    Boston butt Sunday morning

    Thanks Dave. Wasn't sure if it would affect the bark by wrapping after pulling it off. This is my first time so I wanted to see what all the hype is with the bark. I'm holding a steady 235* so I guess that is a good range to be in.
  2. dfbourg

    Boston butt Sunday morning

    Morning fellow pitmasters. I have the smoking bug. This is the 3rd weekend in a row that I'm throwing some meat on the grill. Today I will take a shot at Boston butts and will also for the fun of it do some of the bacon wrap chicken on a stick. The butts are kind of on the small size both being...
  3. dfbourg

    Question on brining, times & rubbery skin

    Thanks fellow Q'ers. The process was 9hrs in the slaughterhouse brine. Then rinsed off and set in the fridge overnight. This morning seasoned them up and took right at 2hrs to cook. I was able to hold pretty much 300* for the entire cooking time. About the last 1/2hr after I sauced them I opened...
  4. dfbourg

    Question on brining, times & rubbery skin

    Almost time to pull them off and the skin seems crispy and the meat seems juicy.
  5. image.jpg

    image.jpg

    • dfbourg
    • Media item
    • Comments: 0
    • Album: Question on brining, times & rubbery skin
  6. Question on brining, times & rubbery skin

    Question on brining, times & rubbery skin

    • dfbourg
    • Album
    • Comments: 0
  7. dfbourg

    Question on brining, times & rubbery skin

    Just flipped the chicken on the grill. Keeping it between 275-300 but mostly at 300. Smelling good so far.
  8. image.jpg

    image.jpg

    • dfbourg
    • Media item
    • Comments: 0
    • Album: Question on brining, times & rubbery skin
  9. dfbourg

    Question on brining, times & rubbery skin

    Thanks everyone for your thoughts. I used the slaughterhouse brine recipe that I found in the forum. Being that I'm not sure on how strong the brine will be since this is the first time I will take it out tonight and let it dry out. Still positive thoughts that tomorrows chicken will be great. I...
  10. dfbourg

    Question on brining, times & rubbery skin

    No problem with the pictures.
  11. dfbourg

    Question on brining, times & rubbery skin

    Thanks guys. I'm planning on doing them in that 275-300 degree range and maybe trying to kick it up to 325 right at the end. I'm looking forward to seeing how they turn out.
  12. dfbourg

    Question on brining, times & rubbery skin

    Thanks in advance to any thoughts that can be shared. I am Q'ing some leg quarters and some thighs tomorrow. This is the first time I am trying a brine on them. Would 12-14hrs in the brine be to long? Also I have read where some folks remove the chickens from the brine so the skin can dry out so...
  13. dfbourg

    Chicken Thighs (Hickory Smoked)

    Awesome looking thighs. I sure hope mine looks close to that this weekend when I try some for the first time. It's a good thing that I am a marathon runner because of all the great looking food on here, I will need to add a few extra miles a week to keep the weight in check.
  14. dfbourg

    Excited over chicken on Sunday

    Been an outdoor cooker for a long time but just last week I added a firebox to a pit I made. After watching a bunch of BBQ Pitmasters shows back to back I tried my hand at some BB and St.Louis style ribs. I was blown away at how great they came out and the taste was unbelievable. That's all it...
  15. dfbourg

    Baton Rouge Siegen Lane Lowes

    Wonder what is the chance they still have some? I might make a trip there tomorrow and see. I'm not far from there. Originally not far from you, from the Thibodaux/Chackbay area.
  16. dfbourg

    New to the forum

    1st set of ribs that came from the modified pit.
  17. image.jpg

    image.jpg

    • dfbourg
    • Media item
    • Comments: 0
    • Album: New to the forum
  18. 1st ribs with new firebox added

    1st ribs with new firebox added

    • dfbourg
    • Album
    • Comments: 0
  19. dfbourg

    1st ribs with new firebox added

    1st time doing some ribs with the new firebox that was added to the pit this week. So far I'm please with the way it looks and smells.
  20. image.jpg

    image.jpg

    • dfbourg
    • Media item
    • Comments: 0
    • Album: 1st ribs with new firebox added
Top Bottom
Back
Clicky