If I did something wrong, I apoligize

[flash]

Ron,

Your Beef & Chicken Look Great !

I had to leave last night, and just found out what happened to that thread.

You did nothing wrong. It was just a discussion.

Your first question was about a time line on your 11 pound sirloin making it within 5 to 7 hours.

I gave a wrong answer, and was corrected by a member, and thanked him for it.

Then a few posts later, you said you didn't really have a time restraint, but you would still like to cut it in 2 pieces or more to get more smoke penetration.

I told you cutting it in 2 pieces would be fine to get more smoke on a bigger area, but I wouldn't go with more than 2 pieces, because you will be sacrificing tenderness for smoke.

Others kept telling you not to cut it at all, because you will be able to get it done in that time line in one piece.

I mentioned to you that you shouldn't have said you had a time restraint, and that is why others are still telling you not to cut it.

Then one member flew off the handle at me, as he has done to others before.

I have been in a number of these. A few of them have been stopped (correctly) by the moderators.

This one came to one of the members calling names. I'm sure this is why it was killed.

No matter what the discussion, argument, debate, or whatever you want to call it, there is no reason to result to name-calling.

Sometimes it is hard to avoid talking like they do in other forums, but most of us are able.

Smoke On,

Bear

Boy, glad I missed this one.

....and why did you peel the skin off the chicken?? Must have missed your reason somewhere?

 

[venture]

So it was Bear that caused this problem?

Just kidding.  I was involved in this one.  I saw it going south and decided to bow out.

Good luck and good smoking.

 

[beer-b-q]

It is all Great looking ...

Dang, missed all the excitement again...

 

[boykjo]

It is all Great looking ...

Dang, missed all the excitement again...

x2

 

[biaviian]

Boy, glad I missed this one.

....and why did you peel the skin off the chicken?? Must have missed your reason somewhere?

I did it on a breast once and it was amazing.  It gave the top layer of meat a very nice bite and the rest was still as moist as ever. 

I'm not sure why they did it but mine was by accident but it turned out great. 

 

[alblancher]

I'll tell you what,  I am starting to take the skin off chicken before smoking.  I don't like to run my smoker at 300 when I have other stuff in it and I don't miss the skin at all if I use a brine, good rub and my BBQ sauce.  Guess I'll never win a competition but we all sure seem to like it.

 

[tom37]

I have been cooking my chicken in muffin pans and using boneless skinless thighs. They are turning out OMG good. The last little comp I attended, I believe the chicken made it into the top half of the standings.

It didn't place but it was up there. 

I do soak the thighs in Itialian dressing for a while. The time all depends on how many beers I had the night before. LOL 

I rinse them and give um a little dry rub. 

The last few minutes I put just a little sauce on them and there fantastic.

 

[biaviian]

Do you two also find that the top "layer" is like a cripsy skin, with as much flavor?

 

[alblancher]

I like the way the rub and sauce pick up some of the grease from the chicken and kind of crisps up.  Kind of like char but without the burn taste. 

 

[hemi]

Smokin meat has always gone against all the little bit of common sense I got..  When U get it done, it looks like a really bad mistake..  It looks

[at least mine does] like it got caught in a forest fire.  BURNT TO A CRISP...    Even a high dollar cut of beef..  LOOKS Like me..ruint..

  But when you cut into it...JUICY !!..  I guess physics just don't apply to smokin' meat..

Don't post much any more for some reason....   But STILL smokin' ..  Hemi..

 

[michael ark]

My post got deleted  last night and all i said was .If you are going to do beef get a meat slicer you will not regret it .From Sammie's to buying food in bulk to get better cuts cheaper.

 

[alblancher]

It was the way you said it

 

[chefrob]

Ah but you have it backwards - How do you get a 40 oz into a chicken LOL

don't act coy gary, you were the one who showed me the trick. you held the beak open while i loaded the beer bong..................

 

[michael ark]

 Beer bong chicken .You may be on to something.

 

[Bearcarver]

don't act coy gary, you were the one who showed me the trick. you held the beak open while i loaded the beer bong..................

You guys are bonging beer through a chicken???

This thread might get shut down again!!!

Bear

 

[jjwdiver]

Man that beef and chicken looked GREAT!  Haven't done a sirloin yet, but thinking I better try it as it's one of the less expensive cuts of meat we can get here.  Nice Job!!!

 

[tjohnson]

I do soak the thighs in Itialian dressing for a while. The time all depends on how many beers I had the night before. LOL 
I rinse them and give um a little dry rub. 

The last few minutes I put just a little sauce on them and there fantastic.

Try lemon or lime juice instead of Italian dressing.  It adds a nice flavor to the chicken

Nice Job Ron!!

I'll take  Beer Can Chicken over a smoked chicken any day!

Todd

 

[tom37]

I will give that a shot Todd.  Thanks man,