StoneElemental
Member
Goodness me I'm getting the contact munchies and I've been sober 2 months already.
-S.E.
-S.E.
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What did you have for dinner tonight? Pleace show pic
- Thread starter Paddi
- Start date
S
Smoke Buddy
Smoked Chicken Tonight!
Smoked Chicken Tonight!
I love this smoker. Its a competition type pellet smoker. Fast Eddy 100. You can control the heat from 185 to 450. smoke or roast or both, I used to cook bbq professionally which is why I have the contraption.
I used cherry wood tonight and its real good on chicken Ill say that. I smoked this chicken at 190 for 50 minutes then roasted at 360 for about an hour. I did brush lightly with sauce once 15 minutes before it was done.
OMFG it was good. Its been a while since I cranked er up. I picked up some ribs too so Ill probably show you guys what my saint louis style pork ribs look like in the next week or so.
MMMMMMmmmmmm
peace
Smoked Chicken Tonight!
I love this smoker. Its a competition type pellet smoker. Fast Eddy 100. You can control the heat from 185 to 450. smoke or roast or both, I used to cook bbq professionally which is why I have the contraption.
I used cherry wood tonight and its real good on chicken Ill say that. I smoked this chicken at 190 for 50 minutes then roasted at 360 for about an hour. I did brush lightly with sauce once 15 minutes before it was done.
OMFG it was good. Its been a while since I cranked er up. I picked up some ribs too so Ill probably show you guys what my saint louis style pork ribs look like in the next week or so.
MMMMMMmmmmmm
peace
MickeyBlue42
Member
Awesome post here Smokebuddy!! you should start a post in the forum with some tips and recipes seeing you were deep in the game of smoking etc Teach us 
I love this smoker. Its a competition type pellet smoker. Fast Eddy 100. You can control the heat from 185 to 450. smoke or roast or both, I used to cook bbq professionally which is why I have the contraption.
I used cherry wood tonight and its real good on chicken Ill say that. I smoked this chicken at 190 for 50 minutes then roasted at 360 for about an hour. I did brush lightly with sauce once 15 minutes before it was done.
OMFG it was good. Its been a while since I cranked er up. I picked up some ribs too so Ill probably show you guys what my saint louis style pork ribs look like in the next week or so.
MMMMMMmmmmmm
peace
S
Smoke Buddy
Hey MickeyBlue42 Thanks much!
Well Im happy to share information. One of the great pleasures of life is good food so naturally I love to cook.
Since I posted that chicken, lets start there. When I had my restaraunt, I made my own rub and did some extra things to get a great product. Lately Ive been using Byrons Butt Rub on everything even chicken and I love it.
General Chicken info: Whether you roast in the oven or the smoker, the concensus is that when you cook a whole bird, or halves, the breast is finished before the hip joint can get cooked through, and we all know you dont want a dry breast or a bloody thigh. Its not like you cannot get a juicy breast AND a completely cooked thigh, but the range is small for that so a good way to end up with prefectly juicy and done chicken is to brine for at least a couple hours first. No longer than 10 hours or you get a mushy product... I use salt and sugar in my brine. Goes something like this: 1 gal water, 3/4 cup salt, 3/4 cup sugar. You can add a little soy sauce and some herbs if you want and you will probably like that you did. Make sure you rinse the chicken very well and pat dry after you brine it. (then rub) The brine does 2 things, one it adds flavor in the meat through osmosis which then even if you are a skin tosser, you will have tasty chicken and secondly it ups the overall moisture content thereby keeping the breast juicy while completely cooking the thigh.
I generally look for 170 degrees at the thigh joint or if Im cooking halves @ 375 in the smoker, I know that they will be done in apx 1 hour and 10 minutes. Your results may vary so you gotta pay attention to your results and learn.
ps- the reason I like to cook them hotter than 350 is to get crispier skin.
peace
Well Im happy to share information. One of the great pleasures of life is good food so naturally I love to cook.
Since I posted that chicken, lets start there. When I had my restaraunt, I made my own rub and did some extra things to get a great product. Lately Ive been using Byrons Butt Rub on everything even chicken and I love it.
General Chicken info: Whether you roast in the oven or the smoker, the concensus is that when you cook a whole bird, or halves, the breast is finished before the hip joint can get cooked through, and we all know you dont want a dry breast or a bloody thigh.
Its not like you cannot get a juicy breast AND a completely cooked thigh, but the range is small for that so a good way to end up with prefectly juicy and done chicken is to brine for at least a couple hours first. No longer than 10 hours or you get a mushy product... I use salt and sugar in my brine. Goes something like this: 1 gal water, 3/4 cup salt, 3/4 cup sugar. You can add a little soy sauce and some herbs if you want and you will probably like that you did. Make sure you rinse the chicken very well and pat dry after you brine it. (then rub) The brine does 2 things, one it adds flavor in the meat through osmosis which then even if you are a skin tosser, you will have tasty chicken and secondly it ups the overall moisture content thereby keeping the breast juicy while completely cooking the thigh. I generally look for 170 degrees at the thigh joint or if Im cooking halves @ 375 in the smoker, I know that they will be done in apx 1 hour and 10 minutes. Your results may vary so you gotta pay attention to your results and learn.
ps- the reason I like to cook them hotter than 350 is to get crispier skin.
peace
MickeyBlue42
Member
Thanks Smoky Buddy
That was awesome! I am definitely going to try the brine tip. Also trying to find someone who will post me Butt Rub
That was awesome! I am definitely going to try the brine tip. Also trying to find someone who will post me Butt Rub
S
Smoke Buddy
MickeyBlue42
Member
Damn it.. they wont post here Going to try Amazon or some online food retailers
Thanks though Smoke Buddy I watched a Jamie Oliver in the deep south last night... They went to Pig Fest (think thats it) I had no idea guys take their hog cooking that serious! it was awesome
Going to try Amazon or some online food retailersThanks though Smoke Buddy
I watched a Jamie Oliver in the deep south last night... They went to Pig Fest (think thats it) I had no idea guys take their hog cooking that serious! it was awesome
S
Smoke Buddy
Dang. Well, thats not really a big deal You can easily make a super good rub.
Chef Paul's Chikky rub
1/4 cup Sugar
2 tablespoon(s) Paprika
1 tablespoon Onion powder
2 tablespoon(s) Seasoned salt
1/2 tablespoon Garlic powder
1/2 tablespoon Chili powder
1/2 tablespoon Lemon pepper
1 tablespoon Sage, dried
1/2 teaspoon Basil, dried
1/2 teaspoon Rosemary, dried
1/4 teaspoon Cayenne pepper
PREPARATION:
Mix and store.
Wild Willy's Number One-derful Rub
This is good on ribs, brisket, chicken, and more.
3/4 cup paprika
1/4 cup ground black pepper
1/4 cup salt
1/4 cup sugar
2 tablespoons chili powder
2 tablespoons garlic powder
2 tablespoons onion powder
2 teaspoons cayenne
Mix the spices thoroughly in a bowl. Store covered in a cool, dark pantry. Makes about 2 cups.
SOUTHERN SUCCOR RUB
Yield: 2 Cups
1/2 c Ground black pepper
1/2 c Paprika
1/2 c Turbinado sugar
1/4 c Salt
4 t Dry mustard
2 t Cayenne
Mix the spices thoroughly in a bowl. Store covered in a cool, dark
pantry.
I hope this is helpful. Good luck with your cooking! Do you have a smoker? You can make smoked foods without a real smoker by using a smoke box in your grill etc..
peace
Chef Paul's Chikky rub
1/4 cup Sugar
2 tablespoon(s) Paprika
1 tablespoon Onion powder
2 tablespoon(s) Seasoned salt
1/2 tablespoon Garlic powder
1/2 tablespoon Chili powder
1/2 tablespoon Lemon pepper
1 tablespoon Sage, dried
1/2 teaspoon Basil, dried
1/2 teaspoon Rosemary, dried
1/4 teaspoon Cayenne pepper
PREPARATION:
Mix and store.
Wild Willy's Number One-derful Rub
This is good on ribs, brisket, chicken, and more.
3/4 cup paprika
1/4 cup ground black pepper
1/4 cup salt
1/4 cup sugar
2 tablespoons chili powder
2 tablespoons garlic powder
2 tablespoons onion powder
2 teaspoons cayenne
Mix the spices thoroughly in a bowl. Store covered in a cool, dark pantry. Makes about 2 cups.
SOUTHERN SUCCOR RUB
Yield: 2 Cups
1/2 c Ground black pepper
1/2 c Paprika
1/2 c Turbinado sugar
1/4 c Salt
4 t Dry mustard
2 t Cayenne
Mix the spices thoroughly in a bowl. Store covered in a cool, dark
pantry.
I hope this is helpful. Good luck with your cooking! Do you have a smoker? You can make smoked foods without a real smoker by using a smoke box in your grill etc..
peace
MickeyBlue42
Member
Smoke Buddy , thanks sooo much !!
I am DEFINITELY going to put these together. The shipping to get stuff here is crazy. I am in the middle of nowhere
Unfortunately I dont have a smoker but lets just say where I am , people live to barbeque and summer is around the corner... cant wait!
I am definitely going to try and get my hands on a smoking box.
I am DEFINITELY going to put these together. The shipping to get stuff here is crazy. I am in the middle of nowhere
Unfortunately I dont have a smoker but lets just say where I am , people live to barbeque and summer is around the corner... cant wait!
I am definitely going to try and get my hands on a smoking box.
P
Puddin'tane
just caught this thread cruisin the forums, you guys oughtta try smoking some sea salt!
talk about one simple ingredient having such a complex outcome no matter what it's sprinkled on.
here's what I made last night
talk about one simple ingredient having such a complex outcome no matter what it's sprinkled on.
here's what I made last night
babe!! 7.5kg - 5h - 25kg coal -lots of fun...and a lot of men watching the pig turnnig for hours....was very meditative
This is both awesome and a little bit horrifying...
S
Smoke Buddy
That pig look ridiculous!! 
Dayumm Good!!
I didnt get many pics but here was last nights din-din:
I trim the flap off the back and take the silverskin off. Rub with mustard and the your fav rub. Smoke at 220 3.5 hours, remove, wrap with foil, in for another hour. Then I fire up the grill, flip the rack on high brushing with your fav sauce til sizzling and bubbleing.. I added a little strawberry jam to some off the shelf sauce... it was killer... Also smoked a whole chicken to go with the ribs...
Dayumm Good!!I didnt get many pics but here was last nights din-din:
I trim the flap off the back and take the silverskin off. Rub with mustard and the your fav rub. Smoke at 220 3.5 hours, remove, wrap with foil, in for another hour. Then I fire up the grill, flip the rack on high brushing with your fav sauce til sizzling and bubbleing.. I added a little strawberry jam to some off the shelf sauce... it was killer... Also smoked a whole chicken to go with the ribs...
bromhexine
Member
i think im going vegetarian from now on
S
Smoke Buddy
and Im trying to figure out how to fit one of those suckling pigs into my smoker!!
Hello all,
For tonights faire (sp-fare?) we have Alice Springs chicken: chicken breast flame-grilled and topped with sautéed mushrooms, crisp strips of bacon, melted Monterey Jack
and Cheddar and finished with our honey mustard sauce.
We also have shrimp: Marinated in a lemon juice, celantro, shallot, thyme, parsley, garlic, oregano mixture then pan seared to perfection servered with a spicy slightly sweet tomato/chili/sour cream dipping sauce (not in picture-opps).
Bread stuffing,
Cottage cheese w/ non-salt seasoning (mrs Dash) and bread w/ butter.
All washed down with a rolling Rock which is only appropriate since I am rolling stoned.
Enjoy all, I sure did and was sure to take a pic.
minds_I
PS: I am a fortunate man....but for the grace of God go I
For tonights faire (sp-fare?) we have Alice Springs chicken: chicken breast flame-grilled and topped with sautéed mushrooms, crisp strips of bacon, melted Monterey Jack
and Cheddar and finished with our honey mustard sauce.
We also have shrimp: Marinated in a lemon juice, celantro, shallot, thyme, parsley, garlic, oregano mixture then pan seared to perfection servered with a spicy slightly sweet tomato/chili/sour cream dipping sauce (not in picture-opps).
Bread stuffing,
Cottage cheese w/ non-salt seasoning (mrs Dash) and bread w/ butter.
All washed down with a rolling Rock which is only appropriate since I am rolling stoned.
Enjoy all, I sure did and was sure to take a pic.
minds_I
PS: I am a fortunate man....but for the grace of God go I
Masman Curried Chicken (coconut milk)
Baby Bok Choy (w/ hoisen and honey sauce)
Baby Bok Choy (w/ hoisen and honey sauce)
