I'm hoping it goes better this time

[tri 5 ron]

Hi all,

First I want to say Thank you to all who have made suggestions in the past, and have tried helping me to learn what the heck I'm doing .

As you already know, I'm going to be using my propane cabinet type smoker, (yeah, I know,.... **He's just a rookie, and does'nt know any better**), haha.

Today, I am going to make another attempt, at a "Multi-Meat" smoke.

 (I had promised the wife I'd do it yesterday),

 but I got busy with other obligations, and it didn't happen. (She was not pleased when she got home from work, tired and hungry), So I'd better redeem myself today, If I know whats good for me.

Question- Do you know what the problem is, with having a rather "Carnivorous wife" ???

Answer - When she is hungry,and your fault,... she transforms into the female Praying Mantis,... and will have your head for dinner!

 I did get off lucky with just a warning last night, but I'm pretty sure there are no warnings leftover for tonight.

Conclusion - Don't make that same mistake today !!!

OK, so back on subject.

Today I am going to take a shot at doing 8 large chicken breasts, (on the bone, with the skin),

5 lbs. of large pork ribs "Country style",

and 3 lbs of pork spare ribs.

I have read the article on the Bacon Wrapped Chicken for the boneless skinless breasts, even though my chicken has the bone and skin, I decided to do the simple brine of Kosher salt and brown sugar first, for about 2 hours. (they are now soaking while I post this).

My first question is,

Do you guys think it is necessary for me to wrap these "skin-on" breasts with bacon, to insure they will be juicy when done?,... or will the skin that is on them do that already ?

(the last time, I did skinless breasts without a bacon wrap, and although it did taste good,... they were far too dry, and I don't want that to happen again).

  now for the ribs,.. 9This is a whole new realm for me, so I need all the help I can get here)......

I have read a couple of articles on ribs, and I'm thinking I may try the 3-2-1 method, in hopes that I don't end up with them being too dry.

 I have read about removing the membrane,and ( the flap ?). I understand removing the membrane on the bone side, but dont really catch why the flap needs to be removed.

 Can anyone here shed some light on that ?

 Also, I would appreciate any and all suggestions as to the best way to do these ribs, for tonight's dinner.

Remember, this is my first attempt at ribs,...

 .....( and I'd kind of like to keep my head right where it's at, when she gets home).

I believe,...

  That there are only a few things,...

  A wise man, truly fears.

 But a Meat Eating, Offroad Riding, .357 packing, Bear Country Camping, Overworked, Tired, and Hungry, "Soccer Mom",....

 Had BETTER be on the top of the list of,

Those Things FEARED !!!

HELP ME ! ! !

 

[flash]

Flaps don't really need to be removed. Some do, some don't. (I don't)

As to the chicken, marinade it or inject it was mojo or your favorite. Don't over cook it. (165º internal)

The CSR, I would not do a 3-2-1 on. This is actually Butt meat.  My favorite way:

Apply rubs first.  220 to 240º for around 3 to 4 hours. Spray with mixture of Apple Juice and Makers Mark (75-25), every ½ hour until wrapped in foil.
After 2 hours wrap in foil for another 1 1/2 hour tops, then ½ hour opened. 4 hours tops. For wood a mix of Pecan/Cherry was excellent and gave great color.

For the spare ribs, 3-2-1 for the first time. Then readjust to your taste.

And remember if using a Vertical style smoker.......put the chicken on the bottom.

 

[SmokinAl]

Seems like Flash has you covered.

The only thing I would add is don't wrap the breasts in bacon, the skin will keep them moist.

Since your smoking them all together you will need to finish the breasts on a hot grill to get the skin crispy or just don't eat the skin, it will be rubbery.

 

[tri 5 ron]

Well, I had gotten busy working with all the stuff, and I hadn't checked back before reading the reply to Not wrap the breasts.

Oh well, I hope they come out OK.

 After letting the chicken soak in the brine for about 2 hours, I rinsed the breasts to get the excess brine off, (I think that was what I was supposed to do), then I decided to go for broke and rolled them in a poultry seasoning, and wrapped them in bacon.

I was now on a roll, so I followed the chicken breasts with the CSR & spare ribs.

I rolled them in a similar grilled pork seasoning that we sometimes use, and have been fairly happy with.

Now the momentum was building, and I saw a couple of packs of hot dogs in the fridge.

I had a bunch of bacon left over, (I had bought a 5 lb. pack of bacon),

and my kids have gone nuts for the smoked hot dogs I've done in the past, SOoooo....

 ...what the heck, Lets wrap them up too !

All the ribs have now been in for about 2 hours, at 220 - 230 degrees,

and the chicken has been in a little over an hour.

(Chicken on the bottom as was previously suggested).

So now, I guess my questions are,...

What should I hope for with the wrapped chicken ?

I suppose/assume I am still cooking them until they hit 165 degrees ?

And for the ribs, it was previously suggested to do the 3-2-1 method on the spare ribs, but not the CSR's.

I had also read that for ribs, it wasn't so much of a time / temp thing,.... but was more of a checking for tenderness thing.

Is this still he way you guys would go on them ?

or did I completely "screw the pooch" on this and can now look forward,

to the Preying Mantis treatment, when she gets home ???

I'm shaking in my boots,.... maybe I should just run away from home, before she gets here !

Oh, on edit here,

I've also been meaning to ask you guys how you determine what to set the air vents at the top, and bottom sides of the smoker ?

I just kind of assumed that keeping them at a minimum opening / venting, that this would make the smoke stronger and more intense inside ?

Then I am simply watching / adjusting the flame for maintaining the desired cooking temperature ?

Is this correct, or do you use the vent for temperature control too ?

 

[alblancher]

First of all thanks for the funny post.  If we don't hear back from you in the morning we know what happened!

Bacon is always a good thing.  The only problem is that the skin on the chicken may not get crisp or particularly tender.  But you are adding flavor to the chicken by wrapping in so if you decide you can just remove the bacon the last hour or so and finish the chicken.  Don't throw it away, you may want to hide it around the house so the wife gives you some time to get away!  BTW you brine chicken to add moisture and flavor.  Some of us will brine for longer then 2 hours but work with what you have, you'll be fine

You are doing great, don't expect to be perfect, just good eating.  And you are well on your way to the Good Eating part.

The ribs are very flexible.  Check their tenderness and crisp.  If you need more tender, leave in the foil longer with liquid, if you need crisp take them out of the foil and place back on the hot part of the smoker for a while. If you don't like crisp, leave them on the rack long enough to just dry them a bit after you unfoil them.  We don't use temperature very often for ribs, just look at them real well and if they pull away from the bone with a little tug you got it going.

The only reason I remove the flap is because it's texture is a bit different then the rest of the meat.  I take it off, give it a good rub and throw on the smoke.  Tastes fine just not as tender as the meat between the rib bones.

Keep us posted

Al

 

[meateater]

Look to me like your doing fine. The chicken skin won't get crispy with the bacon on it, maybe you can crank up a gas grill and give it a char. On the venting you want to keep the top vent wide open to let the smoke flow, and control your temp with your intake. You want TBS thin blue smoke. If you smell it you have it. There's video in my signature to show you what it looks like, less is more is the rule. Hope mama is happy. 

 

[tri 5 ron]

OK, I think I'm ready to char the skin a bit,

But I'm having a little trouble getting it to come up to temp.

Should I turn the burners up hotter,... or just close the lid ?

 

[tri 5 ron]

All is well, and as they say,

Happy Wife = Happy Life

 

[meateater]

OK, I think I'm ready to char the skin a bit,

But I'm having a little trouble getting it to come up to temp.

Should I turn the burners up hotter,... or just close the lid ?

Did It hold it breath in the brine. LMAO 

 

[scarbelly]

OK, I think I'm ready to char the skin a bit,

But I'm having a little trouble getting it to come up to temp.

Should I turn the burners up hotter,... or just close the lid ?

So were you going for hot wings or a hot foot?

Great post enjoy your humor.

 

[tri 5 ron]

Ha ha,

 Thanks everybody, glad I was able to give a little humor in exchange for all your help and suggestions.

The chickens are actually some of my 10 y.o. daughters pets, (and she wasn't too pleased when she saw the pic of "Ruby" up on the grill). LOL !

I was quite inexplicably , and specifically told,

"Daddy,... YOU WILL NOT be cooking my Ruby up for Dinner ! Do you understand me Daddy? ! ? !"

 (Yep, she's Mommies little girl !)

Ahhhh,.... it's good to be king !

Dinner came out pretty well, but my Wife did say that I went too strong on the spices.

And I'd have to agree.

The rub should be used as a rub,... and not necessarily a full "Roll the meat in it".

 Dang,.... guess I'll just have to keep practicing

Yea !

 

[SmokinAl]

Practicing is the fun part!

Looks like a success to me!

This was a great thread!

Thanks for the entertainment!

               

 

[bigeyedavid]

Your funny  it takes time and practice you wii get it keep on smoking

 

[chef jimmyj]

If they taste half as good as they look...I'd say AWESOME JOB!  BTW...A smiling Wife is a Beautiful Thing!...JJ