Welcome to Our Forums. Once you've registered and logged in, you're primed to talk football, among other topics, with the sharpest and most experienced fantasy players on the internet.
Pretend Otis is a novice griller who just this season started to figure out how to make some edible stuff out there. When you say indirect cook, do you mean in an oven in the house first? I heard Mrs. O mention that once. Or I suppose I could put them on the upper rack in the grill where they won't get direct flame? OR turn on just half the burners and leave them on the "cold side" of the grill?
Sounds interesting. I'm also a simplicity guy (ok lazy). Like, if I can find a way to do this without tons of prep work or different cooking steps, that would be pretty ideal.I scoffed when I was told to do this, then I tried it anyway.
I put 8 drums in a pot of water that is seasoned pretty heavy with tony chacheres and McCormick’s lemon herb .
Bring slowly to barely a simmer then poach them for 45 mins or so
Carefully remove to a platter and got my gas grill pretty hot. Oil the grates and crisp the skin with the lid open for 5 - 10 mins
This was the juiciest most tender chicken I’ve ever made , and I will probably only ever grill it this way again
You got it. Turn on half the burners and have two cooking zones. Direct heat and indirect heat. Place the chicken on the side that is cut off. You can finish them on the direct heat side at the end.
Awesome, thanks. Will try this.
You want the temperature pretty high. At least 350 degrees. A couple of minutes on each side should do it but stay close and don't burn them. I hope they turn out awesome.
Welcome to the dark side. Now we need to talk about the brilliance of baby back ribs
so this happened and it went better than I could possibly expect. First, before I went to the campsite in Bryce, I stopped in at the Barrett Jackson car auction at Mandalay Bay and got right down next to the stage. That's a half check on the bucket list as I did not drive a restomod up to Bryce from Vegas.
Holy #### that looks good! Crosstown from me but i'm headed there directly from airport for lunch!!!
https://www.sawsbbq.com/SofaKings said:
Wait, what? Never saw this. Looks amazing... recipe/directions?JaxBill said:
Kalua Pig.
Dry brined the thighs with garlic salt for 2 hours. Cooked up stuffing in pan- spinach, onion, green pepper, sweet pepper, bread crumbs, white wine.
PS - I'd probably leave them whole if I was smoking 400lbs
Thanks @E-Z Glider I've wondered about this. Never so much cutting them in that small chunks but in butterflying and cutting in half to get more surface area. Thanks for sharing.
Interesting - I like the idea of more bark. IDK if I'd go down to 2-3" chunks, but like Joe said, more surface area sounds like a good thing.Think I've mentioned this before in here, but I'm done smoking whole butts. A few years ago I started cutting them into 2"-3" chunks and smoking them in a foil pan and I never looked back. Cooks in a fraction of the time and tons more bark / flavor. A win-win as far as Im concerned. I dont even use a thermometer anymore. Just start checking after 3 hours or so and pull once meat starts falling apart.
Cuban sandwich on Sun (pork, homemade spicy garlic pickles, baby swiss, whole grain dijon)
PS - I'd probably leave them whole if I was smoking 400lbs
Nice! I will give this a shot next Saturday. What temperature are you cooking these, 225°?Think I've mentioned this before in here, but I'm done smoking whole butts. A few years ago I started cutting them into 2"-3" chunks and smoking them in a foil pan and I never looked back. Cooks in a fraction of the time and tons more bark / flavor. A win-win as far as Im concerned. I dont even use a thermometer anymore. Just start checking after 3 hours or so and pull once meat starts falling apart.
I smoked one this way on Friday and ate it all weekend. Seasoned liberally with S&P. Took about 3.5 hours.
Had tacos Fri night (pork, sauteed onions still crunchy, cilantro, lime, salsa verde)
Baked potato bar Sat (butter, sour cream, cheese, scallions, balsamic roasted brocolli, pulled pork)
Cuban sandwich on Sun (pork, homemade spicy garlic pickles, baby swiss, whole grain dijon)
PS - I'd probably leave them whole if I was smoking 400lbs
Before you look into franchising this idea, I'd look into trade marking ButtNuggets first.Think I've mentioned this before in here, but I'm done smoking whole butts. A few years ago I started cutting them into 2"-3" chunks and smoking them in a foil pan and I never looked back. Cooks in a fraction of the time and tons more bark / flavor. A win-win as far as Im concerned. I dont even use a thermometer anymore. Just start checking after 3 hours or so and pull once meat starts falling apart.
I smoked one this way on Friday and ate it all weekend. Seasoned liberally with S&P. Took about 3.5 hours.
Had tacos Fri night (pork, sauteed onions still crunchy, cilantro, lime, salsa verde)
Baked potato bar Sat (butter, sour cream, cheese, scallions, balsamic roasted brocolli, pulled pork)
Cuban sandwich on Sun (pork, homemade spicy garlic pickles, baby swiss, whole grain dijon)
PS - I'd probably leave them whole if I was smoking 400lbs
More bark, more smoke flavor (more reddish smoke ring meat), and cooks in a fraction of the time. Its a win-win-win as far as Im concerned.
Is the main thing just more bark?
275 on the Weber kettle lid thermometer
I stuff mine with feta cheese and spinach. So good when coupled with a bold seasoning on the outside.
yes please.
