Dry brine thighs..rotisserie style plus some corn, taters and veggies

Discussion in 'Rotisserie' started by fwismoker, Jul 25, 2016.

  1. fwismoker

    fwismoker Master of the Pit

    Haven't had some good dry brine thighs in a while and love the crispy skin so they went on the rotisserie today with the rest of the dinner.  Hung the corn, potatoes and put some green veggies up topside in my swivel cook area.  Todays cook was cooked over some green maple...nice slow burn.   Thanks for stopping by!!!



      Here's the cook the beginning.








     
  2. b-one

    b-one Smoking Guru OTBS Member

    Looks great! That paper towel looks like tp with the strap on it,please tell me it's paper towel I hope your not that addicted to smoking.:biggrin
     
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks like a full smoker!

    Nice smoke Keith!
     
    Last edited: Jul 25, 2016
  4. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks great. I agree, tp next to the smoker??????
     
  5. fwismoker

    fwismoker Master of the Pit

     Ha!  You two jokers know it's my PAPER TOWEL dispenser!  lol
     
  6. fwismoker

    fwismoker Master of the Pit

    Thanks Case!...Oh plenty of room for a lot more for sure though.    It's pretty nice to have different cooking zones which does add to the capacity.
    Thanks B!   Yea my side table is 17" long if that puts things into perspective. lol
     
  7. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Awesome smoke Keith ! Thumbs Up Waiting patiently for plated pics ! :biggrin:
     
    Last edited: Jul 25, 2016
  8. fwismoker

    fwismoker Master of the Pit

    Thanks Justin but never got to plated pics. haha  ...It all got inhaled to fast
     
  9. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Happens to the best of us man ! LOL. Must of been some tasty eats ! Thumbs Up
     
  10. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Nice job, Keith!

    Everything looks delicious!

    Al
     
  11. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Keith I would kike more info on the dry brine,care to share.TIA 

    Richie
     
  12. fwismoker

    fwismoker Master of the Pit

    Sure dry brining is pretty simple really, It just involves sprinkling kosher salt on to the meat 2 teaspoons per lb.  It will help the proteins of the meat retain more water during the cook and help pull other seasonings into the meat...for poultry it really helps crisp the skin.     This cook I just used a SPG rub and let it sit for 3 hours.    I don't  know if we're allowed to link websites so just look up amazing ribs dry brining...it's a good article that gets into the science of it.

    It sure works out good dry brining and then spinning on the roti.
     
    tropics likes this.
  13. fwismoker

    fwismoker Master of the Pit

    Thanks Al, it sure tasted good and the skin was off the hook good!
     
  14. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Keith Thanks I was thinking that,but I don't get paid for thinking LOL Points for a nice cook

    Richie

    [​IMG]
     
  15. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Nicely done! Sweet & simple...and cooked over hard-wood with enough BTU's for multi-level cooking...even hangin' corn...gotta try that number sometime.

    I'm envious 'cuz there is little to no hard-woods to be had around here, unless you have really deep pockets to have it delivered from the Black Hills (I can't haul it myself for less, either).

    This REALLY has me hoping that the fire restrictions in our vicinity won't be tightened to stage 2 before our next camping trip with our oldest daughter & her hubby, 'cuz I'm planning on having a couple of my black cookers (including CI DOs) along for the trip.

    Thanks for sharing the ride, brother...I enjoyed it!!!

    Eric
     
  16. fwismoker

    fwismoker Master of the Pit

    Thanks Eric!   Too bad you don't have a good wood supplier, Maybe try tree trimmers?  I've had good luck with them.   Anytime a neighbor cuts down a tree I'll ask where the wood is going.
     
  17. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    Everything looks great!

    Where did you get that spit?
     
  18. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Yeah, only problem is that even with older landscaping nobody seemed to want to plant anything other than Elm, Silver Maple, Russian Olive, Cottonwood, and an occasional Aspen or 2...if you look at the right place and time you may even see an elusive Weeping Willow now and then. There are far more pine, fir and cedar than anything else, especially if you're looking at native species. Hardwood species around here are pretty rare, and short of driving well over a hundred miles one way you won't find oak, maple...none of the good stuff.

    If I had access to hardwoods I might still be using my old Brinkmann SnP 40...I liked cooking on it, but it liked fuel...either propane (~1lb/hr) (did a conversion) or charcoal (1.5lb+/hr) about broke me, and it was even worse after I installed a custom tuning plate. When I fired that hog up for a smoke it was time to scavenge the freezer for anything I could find to fill the cooking grate...it was that bad...no rest for the wicked, I'm tellin' ya. As things turned out, if I did in fact have hardwoods, I may have never decided to roll with my arsenal of Weber kettles or the WSM, which means I'd likely not have acquired a spinner for a kettle, and...well...the way I see it, that would have just been a tragedy...LOL!!!

    It may be a bit spendy, but for occasional use, but I think I could get enough BTUs from RO lump to do a spinner and double-grate cook with my WSM 18. I think with the roti-ring down low, fire on one side, add the barrel to the ring and toss in the food grates...huh, now I'm curious...gotta go out and have a look-see.

    Eric

    EDIT: Just checked the WSM and roti-ring fit...not good...roti-ring fits fire bowl and there'd be room for a fire on one side, especially if you removed the coal-ring...barrel won't fit onto roti-ring and WSM lid won't fit onto roti-ring (previously checked that). I can fit the ring on the barrel and use the kettle lid without mods, but that would be too cool of temps for a decent spinner cook with the fire 2.5ft below the spit-rod...yeah, not much point unless I was burning hardwood. Anyway, I had to look.
     
    Last edited: Jul 27, 2016
  19. fwismoker

    fwismoker Master of the Pit

    I'll smoke silver maple all day long. It's not the hardest of hardwoods but it cooks up some tasty BBQ for sure.   I've been burning some green silver maple the last few cooks and LOVE it!   It  burns nice and slow, perfect for the 007 setup.
     
    Last edited: Jul 27, 2016

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