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Ribs, Corn and Potatoes
Charlie, Great post, I just wanted add that I will be stealing you piping trick to refill the potatoes. I love making twice baked potatoes, but I have always tried to just spoon in the completed filling. Reading your post felt like an "oh dou" moment, because that makes so much sense, why did I... -
Vortex
You are going to love it, it is my favorite add on for my kettle!- Mike R.
- Post #3
- Forum: General Discussion
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Spinning a local bird with some local sides.
Our local farmers market open for the first time of the year last weekend and there was a new local meat vender and I picked up a whole chicken and some thighs from them. Then today we went to the local orchard/store and got some local sugar slap peas and potatoes. So I broke out the... -
Hi Everyone
PPG1, The first real bbq I ever had was vinegar style Carolina style bbq (PP). It was one of the top food experiences of my life. I still go ang get this bbq to try to recreate that first experience and to try to figure out how to recreate it at home. It is what got me into smoking and real... -
Filipino Style BBQ Pork and Chicken Skewers
No I am not Philippine, just someone who came across this great dish and got really excited to be able to make it. Now after the first cook being a success with the family I want to continue to push this meal the next time I make it. After researching the sides you shared above I can't get the... -
New to me 26” Weber Kettle
Great score, I love my 22 Master Touch, but ever once in a while I do a cook where I think I could really use a 26. Last night was one of them. I keep an eye out on marketplace and offer up around me and I have only seen a half dozen 26 come up over the last two years and never under $275. I...- Mike R.
- Post #27
- Forum: Charcoal Smokers
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Filipino Style BBQ Pork and Chicken Skewers
About 5 mins per side right over top the coals with the lid up/off/open. Once I got a nice char on them I moved them over to the indirect side, glazed them and closed the lid. After ten minutes I flipped them and glazed the other side. About 5 to max ten minutes on the second flip on the... -
Filipino Style BBQ Pork and Chicken Skewers
I always make sure to have a glass of good ice tea or coffee (hot or iced depending on the weather) while grilling or smoking and make a cheers to all my fellow bbqers that partake in the alcoholic beverage. Yesterday, I had a strong homebrewed red rose tea with just the littlest bit of sugar in... -
Filipino Style BBQ Pork and Chicken Skewers
I cut off this piece from the money muscle side of a monster size (just under 11 lbs) pork shoulder. The recipe called for 2 lbs of pork shoulder, but I think this was closer to 3 lbs. I am going to use the rest of that shoulder to make some smoked pork carnitas here this weekend. I made 1.5 the... -
Filipino Style BBQ Pork and Chicken Skewers
I did not make the Achara, that was what Chef Tom make to with the meat in the video, but that was not something I tried. I am thinking since I will get a next attempt I may add that, what do you think? Have you ever made or had Achara? What are the sides you make when you make Filipino bbq dishes? -
Filipino Style BBQ Pork and Chicken Skewers
First time ever making this. I followed this recipe closely. https://www.atbbq.com/thesauce/recipes/filipino-barbecue-pork-with-achara/ After ordering the banana cutsup and the calamansi juice from Amazon, I went to the local store to get the few other items I needed, one of them being a... -
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Peruvian Chicken and Cajun Rice
Oh yeah!!! I love Peruvian Chicken in the WSM. Full chimney of lit charcoal, a little smoke wood, no water pan, vents all open and let it rip! Here is a Peruvian Chicken I did on the WSM a while ago. Good luck you will love it. -
Applewood thighs and drums with the vortex
The chicken looks great, I've got legs and wings hitting the vortex with some pecan wood tomorrow! You have made me even more excited! -
Applewood thighs and drums with the vortex
It's funny because I find my self cooking bone in skin on chicken pieces so much more than whole chickens right now because I can make the mix of pieces that my family like most and that I can make sure I have leftovers for lunch the next day. -
Open Pit Tri-Tip
Peachey, I am also in Central PA, and yeah I also saw that my local Giant just started carrying tri-tips. I wanted to add that I have found a half dozen tri-tips in that last year at my local Walmart (Black Angus/Choice) that have been very good quality and really well priced. I talked to one of... -
Peruvian Chicken and Cajun Rice
Ours is so smart, she hangs around me when I am prepping for service and then as we are all finishing up eating and just hanging around the table talking she bothers my wife who always gives in and gives her a leftover piece of meat. -
Peruvian Chicken and Cajun Rice
The yellow pepper paste in this recipe does add some heat that hits you just a bit in the back of the throat. If you are not a fan of the heat, this recipe is also very very good (or you can half the yellow pepper paste in the first recipe). In my experience from both going to Peruvian Charbroil... -
Peruvian Chicken and Cajun Rice
One of my most favorite meals to cook with charcoal and wood is Peruvian Chicken. If it is whole bird I love to rotisserie it. If it is bone in skin on pieces I love using the vortex. I had a bunch of chicken pieces so Thursday morning before I went to work I got all of pieces marinading with a... -
First picnic shoulder, need advice
Please know you did not come across wrong, I didn't like how I wrote to you! I have done half pork shoulders a few time (around 4 lbs) and I have not seen too much different in cook time. I think what really effect time is the temps cooked, foiled or not, and the thickness of the meat. Also you...
