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Tropical fruit smoked chicken
I took a marinade from allthingsbbq that they did with pork, and made it for chicken. 2 whole chickens 3 cups mango juice 3 cups pineapple juice 1 cup lime juice Half a bunch of cilantro 4 cloves garlic 1 cup tequila blanco 3 TBL Bearded Bros Zesty lime Marinate the chicken for 2 hours Take... -
Dino beef ribs
Got a new Pit Boss and needed to try it out. My daughter got straight A's on her report card so I told her I'd cook whatever she wanted, she told me to decide, and these are what I decided to do. Used Meat Church Holy Gospel rub, smoked at 180° for 3 hours and then kicked up the temp to 250°... -
A little help for a newb
So my wife got me a sous vide for Father's Day, which she let me open early so I can use it for dinner on Father's Day. I plan on smoking a chuck roast for about 3 hours to get some good smoke on it, then finish it sous vide. From my reading on here, I should sous vide it for 24 hours correct...- smokinut
- Thread
- Replies: 5
- Forum: Sous Vide Cooking
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Brisket and fireworks
After a long time away, I've come back. Work for the last 2 years had been hectic to say the least, working 6 days a week, 10+ hour days. Been smoking a few things here and there of course. But since the 4th falls on a Monday and me actually getting it off, and Sunday being my only real day off... -
Brisket for Labor Day
So, my first brisket was horrible. Did no research on it, had no idea what I was doing and went by time that was listed in a recipe. So this time I've read up on what I should do. Bought a 12# packer, and separated the point and flat myself (also a first time thing). Very happy with the way it... -
Pepper steak type
Smoked another fatty tonight. This time, 1lb 80/20 ground beef mixed with 1lb pork sausage. Stuffed inside this was sautéed mini sweet peppers, a sweet onion, and Apple wood smoked ham sliced real thin, and a generous helping of 5 cheese blend. Smoked over pecan wood at a temp of 230° for about... -
Today just wasn't meant to be
So I had planned on smoking a chicken today. Got it in a brine last night of 2 gallons water, cup kosher salt, 3/4 cup brown sugar, 1/4 cup dry Italian herbs, and 3 TBLS balsamic vinegar (just what I had left in a bottle, figured I'd throw it in to see what would happen). Well, today's weather...- smokinut
- Thread
- Replies: 12
- Forum: General Discussion
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First boneless CSR's
So I'm planning on smoking some boneless csr's tomorrow for Pioneer Days here in SLC. The plan is to get them started about 11:30am to eat around 6pm. The 2–2–1 method should work for these right? Gonna rub with coconut oil and my spice rub around 7am. I found a pineapple Korean bbq sauce that I... -
First spatchcocked chicken
So I've got a whole chicken in a brine, and I've already spatchcocked it. Plan on smoking it tomorrow at 230* and I'm thinking a rough estimate of 4 hours to hit an IT of 165*. Does this sound about right? The plan is to shred the chicken and then make green chile smoked chicken enchiladas...- smokinut
- Thread
- Replies: 8
- Forum: Grilling Chicken
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2 Fatties for the 4th
First attempts at making a fatty and they turned out pretty good. Everything laid out Stuff for the Cordon Bleu fatty Cordon Bleu pre-roll Cordon Bleu rolled and wrapped Breakfast type fatty stuff Both together ready for smoke. I forgot to get a pick of the assembly of the... -
My first Qview featuring Boston butt
So yeah, this is my first Qview for your viewing pleasure. #5 Boston butt smoked at 230* roughly, using apple wood chunks. Just out of the package Rubbed and wrapped, time for a 12 hour nap 6am and smokin time 10.5 hours later with an IT of 185* just about to be foiled Hour later... -
Spankin' the butt, or butt spankin' me?
So I'm doing my first pork butt on Sunday. Got a 5.25lb bone-in PB with a commercial rub that I'm gonna try. Using natural oak lump charcoal for fuel and apple wood chunks for smoke. My plan of attack is to get it on the grill at about 6am, figuring it'll take roughly 10 hours at 225* to bring... -
Hello from Salt Lake
Hi everyone. Guess I'll say a little about myself first: I'm 36, married, and have a beautiful 6 year old daughter, and a 1 year old furry kid (Boxer dog). I've been cooking for over 20 years, started out in fast food as a kid, but progressed into real, actual food preparation as I got older...
