planeflyer21 Posted October 14, 2013 Report Share Posted October 14, 2013 Yup shepp. Wifey had bought a couple of the pre-roasted birds at the grocery store the past couple of years. Asked me to tear them up, so she could use the meat in whatever recipes. Very greasy, down to the center of the meat, lots of inedible shite. Lots of Dawn to wash that grease off. This free-range chicken was very clean, fat was easy to separate...actually in little pockets ON the meat, not in it. Went to wash my hands, that fat was darn near water soluble! Makes me wonder what that does to your innards...that nasty chicken. Quote Link to comment Share on other sites More sharing options...
washguy Posted October 14, 2013 Report Share Posted October 14, 2013 Rene Awesome bark....sooo how did it taste? did it pull real good? ill bet its tasty tonite chopped/pulled with bbq sauce....hell that looks like it dont need no stinkin sauce....lol :) Wash Quote Link to comment Share on other sites More sharing options...
unforgiven Posted October 15, 2013 Report Share Posted October 15, 2013 It was perfect,pulled easy.Thanks for you'r help brother. Quote Link to comment Share on other sites More sharing options...
shepp Posted October 15, 2013 Report Share Posted October 15, 2013 (edited) It was perfect,pulled easy.Thanks for you'r help brother. He's a great coach ain't he Edited October 15, 2013 by shepp Quote Link to comment Share on other sites More sharing options...
unforgiven Posted October 15, 2013 Report Share Posted October 15, 2013 Brother Jeff knows his way around a grill,no doubt. Quote Link to comment Share on other sites More sharing options...
spectrascott Posted October 16, 2013 Report Share Posted October 16, 2013 Was that bone in on the butt? Next time start it around midnight and let it rest for about 5 hours wrapped in foil. I love to do 2 butts on my weber overnight and it always turns out great. Also shoot for a internal temp of 180 and let it rest. Every time I cook mine the bone comes out clean and easy. Looks good in the pics! Reminds me of the first cook I did on the shoulder. Quote Link to comment Share on other sites More sharing options...
unforgiven Posted October 17, 2013 Report Share Posted October 17, 2013 Yea bone in.Still learning. Quote Link to comment Share on other sites More sharing options...
Rsquared Posted October 17, 2013 Report Share Posted October 17, 2013 Looked damned tasty Rene. Hope you're serving that up, when the short bus pulls in. <laughs> Quote Link to comment Share on other sites More sharing options...
washguy Posted October 17, 2013 Report Share Posted October 17, 2013 Yea bone in.Still learning. Rene you did an awsesome job on the bark....was it good n crunchy when you mixed up all the parts? you aint learnin...you got it down brother :) Wash Quote Link to comment Share on other sites More sharing options...
unforgiven Posted October 17, 2013 Report Share Posted October 17, 2013 Outside was crunchy,Liked it as much as the inside.Thanks brother Jeff. Quote Link to comment Share on other sites More sharing options...
washguy Posted October 18, 2013 Report Share Posted October 18, 2013 (edited) Those pics are chicken parts smoked instead of beercan chicken...got burnt out on that.....so you rub your fav rub on the chicky then put em on the smoker at 180 for 30 mins making good smoke...then crank up to 325 for 1.5 hours...and 45 mins before they come off you baste em with Shepp's super peach bbq glaze....my oh my.....best darn chicken ever! :)Wash ps Much thanks Neal Edited October 18, 2013 by washguy Quote Link to comment Share on other sites More sharing options...
Rsquared Posted October 18, 2013 Report Share Posted October 18, 2013 We definitely got the head cook for the short bus tour. Quote Link to comment Share on other sites More sharing options...
washguy Posted October 18, 2013 Report Share Posted October 18, 2013 We definitely got the head cook for the short bus tour. Pick up Neal and Rene on the way....then we are good to go! :) Wash Quote Link to comment Share on other sites More sharing options...
Rsquared Posted October 18, 2013 Report Share Posted October 18, 2013 Well that's a given ain't it? Quote Link to comment Share on other sites More sharing options...
shepp Posted October 19, 2013 Report Share Posted October 19, 2013 Awe shucks :) I'll have your order done next week waiting for the peaches I got to soften up , should be good when I get home from the cabin this weekend Quote Link to comment Share on other sites More sharing options...
washguy Posted October 29, 2013 Report Share Posted October 29, 2013 Hey Rene This might be what we need. you know you being a wood burner chef you might not like the lack of lots of smoke from the gmg smoker. So, ive been researching cold smoke generators....one of which is the smoke daddy big kahuna Well the big kahuna doesnt work so well with the gmg cause the fan puts positive pressure in the smoker and causes the big daddy not to work....so a few nites ago while sleeping i had a dream about what could make it work....woke up and scribbled it down. called the owner with my idea and he is sending me one to experiment with....I think my idea is gonna work and put more smoke into the grill....will know by this weekend....could be great....and for you Shepp...have you ever cold smoked cheese? Wash Quote Link to comment Share on other sites More sharing options...
shepp Posted October 29, 2013 Report Share Posted October 29, 2013 (edited) No but smoked Wisconsin string cheese is amazing!!! That place isn't to far from Rene and myself Edited October 29, 2013 by shepp Quote Link to comment Share on other sites More sharing options...
washguy Posted October 30, 2013 Report Share Posted October 30, 2013 (edited) been researching cold smoking cheese.....no big deal...your ideal time for cold smoking is of course the fall and winter because outside temps have to be below 90 degrees....looks like WI string, gouda are the best candidates......and you only smoke for an hour or so without the grill/smoker even on...standby oughta have the real deal here and modified by the weekend.....also it should be killer smoke for our gmg smokers Rene or any other that doesn't give you as much smoke as you want....gotta go get cherrywood for the cheese already got hickory chips and hickory chunks for the hot smokin :) Wash we can do beef jerky too! Make your own Smoked Beef Jerky at home. Cold Smoked Beef Jerky is easy and delicious to make at home. Ingredients: · 2 lbs. lean beef (I round, round steak, London broil, etc.) · 1 SmokePistol cartridge · 1/2 cup of Worcestershire sauce · 1/2 cup of soy sauce · 2 tablespoons of ketchup. · 1/2 teaspoon salt · 1/2 teaspoon black pepper · 1/2 teaspoon garlic powder Preperation and how to cold smoke beef jerky: Beef jerky is a cold smoked item. This means you don't need any heat except to help dry the meat. The more air circulation the better and the less heat you need. You can use an old computer fan or any other fan to move the air. Preparation Slice beef to be smoked in 1/4 inch strips (the thicker the more tender while thinner will be easier to chew) Place all ingredients in a plastic or glass bowl and stir until well combined to create a marinade. Add meat making sure all pieces are submerged and covered with marinade. Cover and refrigerate for at least 6 hours. Remove meat from marinade and let drain. Place strips of meat on a rack so they do not touch. Place the rack into a box with a fan to circulate air or a well ventilated smoker. Start the smoke daddy and allow the smoke to enter the box. Smoke meat for about 5 hours checking after about 4 hours. Meat should be dry but not hard. Edited October 30, 2013 by washguy Quote Link to comment Share on other sites More sharing options...
unforgiven Posted October 30, 2013 Report Share Posted October 30, 2013 I like where this is going. ^-^ Quote Link to comment Share on other sites More sharing options...
shepp Posted October 30, 2013 Report Share Posted October 30, 2013 Jeff I've got a much better jerky recipy ill pm you. It's what I use for venison and goose, but I've also made beef jerky with it also. Jerky is the reason I bought my smoker got sick of doing it I. The dehydrater Quote Link to comment Share on other sites More sharing options...
washguy Posted October 30, 2013 Report Share Posted October 30, 2013 Jeff I've got a much better jerky recipy ill pm you. It's what I use for venison and goose, but I've also made beef jerky with it also. Jerky is the reason I bought my smoker got sick of doing it I. The dehydrater great! i just found the recipe on the net....dunno nuthin bout jerky.....Char does that for me lol :) Wash Quote Link to comment Share on other sites More sharing options...
shepp Posted October 30, 2013 Report Share Posted October 30, 2013 great! i just found the recipe on the net....dunno nuthin bout jerky.....Char does that for me lol :) Wash Tmi lol Quote Link to comment Share on other sites More sharing options...
washguy Posted November 4, 2013 Report Share Posted November 4, 2013 Guys spent Sat and sunday modding the smoke daddy....finally got it to work when the gmg is pressured up....no blow back to the smoke daddy....pics and vids too follow....this is awesome for smokers that dont have enough at high temps Wash Quote Link to comment Share on other sites More sharing options...
shepp Posted November 4, 2013 Report Share Posted November 4, 2013 I was just going to ask you how it was going in the lab Quote Link to comment Share on other sites More sharing options...
washguy Posted November 4, 2013 Report Share Posted November 4, 2013 I was just going to ask you how it was going in the lab Yeppers You and Rene need this...lol had to take 3 showers yesterday because of hickory smoke that was in my hair and clothes....The true test came when I cut my finger open,,,,sure enuff....there was a nice smoke ring! ill post vids and pics later btw we had another pork loin with smoke and your superfine peach bbq glaze....used cherry wood chips in the big daddy.....daadgum tasty and it cut like butter :) Wash Quote Link to comment Share on other sites More sharing options...
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