The chicken didn't need seared because it cooked so hot but as part of the test i wanted to see how the ashiness was with it. The stuff cooks hot and minimal ash...I like it.
Chef's Select RO briquette test in the mini
- Thread starter fwismoker
- Start date
-
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.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
Rock solid frozen Case. I've done it 3 times now, it started because I forgot to dethaw my thighs or quarters....Then i found out it works great. I put them on the smoker skin side up and let them dethaw and cook just like that, part way through i flipped them to cook skin side down.
Believe me i didn't think you could cook frozen poultry but it works fantastic.
Yep there are several recipes that I do that are right from frozen. I have found that with breasts it is easy to dry them out when going right from the freezer. quarters do much better.
On a side note no one here stocks RO. I thin kit has to do with the fact the just over the hill from us is the Kingsford Charcoal factory in Springfield Oregon.
LOL, I wouldn't be surprised if that was the case. The only way to get the Chef's Select is to order it online and have it shipped to your local DoitBest... Kingsford can't do anything about that!
No do it bests here anymore!
LOL, I wouldn't be surprised if that was the case. The only way to get the Chef's Select is to order it online and have it shipped to your local DoitBest... Kingsford can't do anything about that!
Back to frozen to fire, i have done both pork chops and steaks and burgers (just about 100% of my burgers go on frozen) using this method. The only draw back is if you want to marinate. I guess you could always pre-marinate, vac pack and then freeze. For that matter pre-season too.
Ah that blows on the DoitBest. I was thinking the same as you on brining but I rarely brine so that's not an issue. The closest i get to brining anymore is buying enhanced meat from the store...lol
I hate those frozen pre made patties and usually use fresh for burgers and have to when i'm doing the stuffed burgers. I suppose for my regular burgers i could make them up and freeze them because i like chopped onions in them and other seasoning.
I hate those frozen pre made patties and usually use fresh for burgers and have to when i'm doing the stuffed burgers. I suppose for my regular burgers i could make them up and freeze them because i like chopped onions in them and other seasoning.
I don't buy the pre-frozen burgers. We grind all of our burger typically from chuck. When I do I do 10-15#. I preform the burgers, freeze then solid then vac-pack them. I have at times pre-seasoned then froze them.
We don't have Doit, but we do have ACE, locally owned and operated!
kc5tpy
Master of the Pit
Hello Keith. That finishing method you used on the yard bird is a new one on me. Straight on the coals? I can see how it should sear the skin but never seen or heard of that one. May just have to give 'er a try. Thanks for posting. Keep Smokin!
Danny
Danny
It's funny Case you used to have DoitBest but don't now. We used to have Ace and don't now, although they are all over the state elsewhere. Our last Ace closed last year and is now a DoIt.
Yea Danny i do it all the time. Now i usually don't need to when i cook chicken skin down on the grate and cook high heat but there is something about the flavor and texture letting the fire do it...very tasty. Most do it with lump although I've done it with Kingsford competition and this Chef's select because they are natural hardwood briquettes. Just blow off the loose ash first and throw the meat right in....chicken parts don't take long so you have to be there with tongs in hand to flip and pull them out. Chicken, steaks,pork loin and i'd do something like a tri tip as well just haven't done that yet.
Last edited:
kc5tpy
Master of the Pit
Danny
LOL....i aim to please Danny!
OBTW chicken just cook/smoke to the finishing temp you want (low to mid 170's for me) before the fire bath.
kc5tpy
Master of the Pit
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
Let it snow, Let it snow, Let it snow….
- Started by yankee2bbq
- Replies: 41
- Blowing Smoke Around the Smoker.
-
Ohio St. vs. Texas St.
- Started by SmokinEdge
- Replies: 34
- Blowing Smoke Around the Smoker.
-
Favorite “Tools of the Trade”
- Started by GatorAGR
- Replies: 29
- General Discussion
