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Thread: The BBQ/Smokers/Smoked Meats Thread...

  1. #251
    FIRE BETTMAN!! BeerMan's Avatar




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    Saturday, I'm thinking of doing the whole chicken thing as my wench has been bugging me for. then Monday, pork butt day!

    btw, anyone familiar with Jeff's Rub Recipe and Barbecue Sauce Recipe - Smoking-Meat.com Digital Store ? it seems it has been highly recommended in the smoked meat circles. I want to make sure I pay for what it's worth.
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    Selke Smooth notbob's Avatar




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    Quote Originally Posted by BeerMan View Post
    Saturday, I'm thinking of doing the whole chicken thing as my wench has been bugging me for. then Monday, pork butt day!

    btw, anyone familiar with Jeff's Rub Recipe and Barbecue Sauce Recipe - Smoking-Meat.com Digital Store ? it seems it has been highly recommended in the smoked meat circles. I want to make sure I pay for what it's worth.
    Haven't tried it but if its good you can give it to me for free
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  3. #253
    Go, Kings, Go Rinkrat's Avatar




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    Doing a slab of pork ribs right now. 3-2-1

    Wife loves them. She always hated ribs!
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  4. #254
    FBJ
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    I prefer to do my whole chickens spatchcock-style, by cutting out the spine and spreading them flat on the grill. Good, even cook that way.
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  5. #255
    Selke Smooth notbob's Avatar




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    Quote Originally Posted by FBJ View Post
    I prefer to do my whole chickens spatchcock-style, by cutting out the spine and spreading them flat on the grill. Good, even cook that way.
    That's how I do mine. It shortens the cook time as well.
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  6. #256
    Win it again..for Tanner! nosoupforyou's Avatar




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    15 lbs of pork, 3 slabs of ribs, 2 chickens (1 beer can style, 1 smoked).


    it is going to be a downright tasty day!
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  7. #257
    Selke Smooth notbob's Avatar




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    Damn that looks good!
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  8. #258
    FIRE BETTMAN!! BeerMan's Avatar




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    all that dripping in the water pan is going to make a helluva gravy, yo. nice setup, btw!
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    so, today, I smoked the brined chicken using hickory and peach wood. it came out fantastic.

    for brine, I used salt, sugar, apple juice and water. I also threw something in there but I forgot what. it was 11pm last night. however, I didn't have enough salt so whatever I threw in there certainly contained some enough to make the 1 cup threshold.

    for the rub, I used lemon pepper and cajun seasoning that I put together sans the salt. the lemon pepper did have salt in it but the chicken turned out great, albeit just a wee bit salty.

    1 hour in and before I flipped the chicken breast-side up:


    3 hours later:
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  10. #260
    1st Scoring Line WingHater's Avatar




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    Quote Originally Posted by FBJ View Post
    We made some sammiches from some brisket I made back in may. Dip-style. With provolone cheese.

    This is the au-jus recipe I used (from my wife):

    3cups beef broth
    3 beef bullion cubes
    1/2 tsp garlic powder
    1 tsp soy sauce

    The brisket was vac-packed and frozen immediately after it came off the smoker and was cooled. It was as good today as it was when I pulled it off the smoker a month and a half ago. I simply put the brisket in the vac bag into some boiling water to heat it, then cut it and put it in some hot au-jus before heaping it onto some sourdough French rolls.

    My point in telling you all this is that I think that if you're going to smoke a lot of meat, you need a good vac-sealer machine. It allows you to run the smoker at maximum efficiency every time you use it.

    What kind of vac-sealer do you use? I want to get one shortly but don't know anything about the different brands.

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