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  1. carolinadoug

    Smoker & Grill outdoor kitchen ideas

    Smoked up some amazing wings yesterday - little applewood and hickory mixed. About 20 lbs of wings and then about 10 lbs of drumsticks. To finish them off I like to crank the grill up as high as it will go, then dump the wings onto the grill, close it up and listen to the Wet wing sizzle...
  2. carolinadoug

    Brisket & (my 1st attempt @) Burnt Ends.

    Wow, looks awesome!  Doing the same right now....but different sleep pattern :) Put a 14.5 lb brisket on at 2:30 Sunday afternoon. Wrapped it at 168* around 5am this morning  (yeah, got up at 3am to check on progress). Just put some ribs on as well and kicked the heat back up to 250* along...
  3. carolinadoug

    Guess I'm doing a brisket this week after all.

    Sounds yummy...the brisket too! I need to go shopping tomorrow...might be a good weekend for brisket sammies!
  4. Drumsticks, Thighs and Wings - GameDay Smoke-a-thon

    Drumsticks, Thighs and Wings - GameDay Smoke-a-thon

  5. carolinadoug

    Drumsticks, Thighs and Wings - GameDay Smoke-a-thon

    Been itching to do some chicken only smoking.  Both college boys are home and we are all ready for some chicken - of course, so is wifey! Cajun and Jerk Rub to start.  MES at 250*.  Meat on 3 trays and catch pan on the bottom tray. Going to smoke for 2-2.5 hours (probe for 165*). Might finish...
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    • carolinadoug
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    • Album: Drumsticks, Thighs and Wings - GameDay Smoke-a-thon
  7. IMG_3154.JPG

    IMG_3154.JPG

    • carolinadoug
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    • Album: Drumsticks, Thighs and Wings - GameDay Smoke-a-thon
  8. carolinadoug

    chicken wings

    Love doing wings - and drumsticks!
  9. carolinadoug

    New years eve pulled pork - Nom Nom Nom

    Foiled mine about an hour ago when it hit 160*.  Sitting at 167* now.  Just threw a whole chicken into the party so we have some meat for tonight.  Pork is for tomorrow with kraut and mashed potatoes.  Of course - I had eggs and brisket for breakfast....feeling a bit smokey!  BTW - love the idea...
  10. carolinadoug

    Pork Country Ribs 25 pounds for New Years

    Did 8lbs of these last weekend.  PHENOMENAL.  I did them on the 3-2-1 method and the meat was juicy and fell of the bones.  Needless to say they didn't last too long :)
  11. carolinadoug

    First Butt for 2016's Last Day

    Great start!  Looks like a lot of us have pork butts going.  Neighbor across the street has one in today as well.  Cul de Sac smell likes pork, apple wood and ocean breeze!
  12. carolinadoug

    Surprise-another butt thread

    Looking good.  Put one in the smoker at 6:38am myself.  Need some pulled pork for the sauerkraut and potatoes tomorrow!  Might have to throw some ribs and a chicken in later today as well.  The 38* morning here in South Carolina was a bit more than I cared for btw.
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    IMG_3142.JPG

    • carolinadoug
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    • Album: 28 lbs of Meat prepped
  14. carolinadoug

    28 lbs of Meat prepped

    Ribs are on.  Pork Butt seems to have stalled at 152*
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    IMG_3140.JPG

    • carolinadoug
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    • Album: 28 lbs of Meat prepped
  16. carolinadoug

    28 lbs of Meat prepped

    double post
  17. carolinadoug

    28 lbs of Meat prepped

    with all of this meat going in at different times I am starting to think I may foil the butt - in the pan...ie. just cover the pan with foil once it hits about 160*. Any thoughts on this?  I'm less concerned about thick bark vs. good pulled pork.  btw - I'd likely do the same with the brisket...
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    IMG_3138.JPG

    • carolinadoug
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    • Album: 28 lbs of Meat prepped
  19. carolinadoug

    Rub and cover?

    Very little rub comes off with saran wrap when i get ready to toss it in the smoker.  I wrap everything the night before and refrigerate.  
  20. carolinadoug

    28 lbs of Meat prepped

    Thanks Al - looks like the pork will get over 140 pretty easily in the 4 hour danger zone....  Still mulling over how long to keep the chicken in the smoker for flavor, before pulling it and finishing in the oven.  Nothing worse than dry chicken!  
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