Home Cookin' The BBQ/Smokers/Smoked Meats Thread...
- Thread starter notbob
- Start date
Spatchcocked and injected! So moist with crunchy skin!
How did you like the spatchcocking as opposed to cooking it uncut.
It seemed to cook perfectly because of the flatness and it was easy to add rub etc. I put the legs toward the hot side and it came out perfect. The only problem I had was I added garlic powder and chicken rub. I think the rub had garlic powder in it too so the skin was just a little too garlic. I love the injector though because it adds flavor and moisture to the breasts. I used butter, chicken broth and some other stuff to inject and the insides tasted perfect, just gotta adjust the rub. The skin was nice and crispy!
N
nosoupforyou
Lurker
Traeger has their show going on at Costco in Hawthorne this week...I'm so freaking tempted. My cheapie Brinkman has been alright, but I think it is time to move up to a big boy smoker.
kingnut
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Yeah, my brinkman had huge temp swings. if i had to do it all over again, i may have gotten the green mountain grill davy crocket model. It comes with all the bells and whistles that i upgraded on my traeger.
Also, the model that i bought has a hot spot as rinkrat mentioned.
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kingnut
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The Costco traegers are usually $100 off and they will throw in a free cover and some rubs. You won't regret it! You've seen how much use I get out of mine.
I have used mine almost every week end and some weekdays since i bought it!
kingnut
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Im prob gonna do a 12-14# bird in my smoker
kingnut
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been contemplating adding fire bricks or lava rocks to control the temp swings, but since i went with an ortech controller, they have been very minimal.
i have tried water on one of the rack of ribs, did not really notice a diff so i have not used it since.
im still learning how to smoke and use this tool though.
whats your setup?
I have been using the water pan on the bottom rack. unless the water's all evaporated out, moving the pan out with the water and the fat drippings in it was some chore. try not to spill any out on the concrete or I get greasy splotch stains that can be difficult to remove.
but that's besides the point. I have been meaning to get some play sand or find a large brick somewhere. need to experiment with different setups. I've read that using sand or brick rather than water gets more bark on the meat.
From what i have read moisture is good for smoke penetration but it does keep the bark soft. Since i use a weber kettle for all my smoking and it is a grill first and foremost i have found that a pan of water helps keep my temp right were i want it. With out the pan my temps would tend to get high.
I spray with apple juice and wrap in foil and apple juice for part of the smoke.
Here is a rub recipe off the web that tastes/smells just like BBQ potato chips.
1 tablespoon paprika
1 1/2 teaspoons dark brown sugar
1 1/2 teaspoons finely grated orange zest
1 1/4 teaspoons salt
3/4 teaspoon ground cumin
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper, to taste
I didn't have the orange zest but it still smells great, added some extra heat too. Rubbed it on baby back ribs and got em smoking right now for the 3-2-1. First I hit the ribs with apple vinegar/mustard/worchester sauce mop so the rub would stick.
Using this for BBQ sauce since I had all the ingredients (except the molasses/used brown sugar instead).
Ingredients:
1 1/3 cups tomato sauce
1/3 cup tomato paste
1/3 cup honey
1/2 cup + 3 tbsp red wine vinegar
1/4 cup molasses (unsulfured)
2 tsp all natural hickory liquid smoke (Colgin)
1/2 tsp cayenne pepper
1/2 tsp salt
1/2 tsp coarsely ground black pepper
1/2 tsp paprika
1/4 tsp garlic powder
1/4 tsp onion powder
1/8 tsp ground cinnamon
1/8 tsp chili powder
Here is a rub recipe off the web that tastes/smells just like BBQ potato chips.
1 tablespoon paprika
1 1/2 teaspoons dark brown sugar
1 1/2 teaspoons finely grated orange zest
1 1/4 teaspoons salt
3/4 teaspoon ground cumin
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper, to taste
I didn't have the orange zest but it still smells great, added some extra heat too. Rubbed it on baby back ribs and got em smoking right now for the 3-2-1. First I hit the ribs with apple vinegar/mustard/worchester sauce mop so the rub would stick.
Using this for BBQ sauce since I had all the ingredients (except the molasses/used brown sugar instead).
Ingredients:
1 1/3 cups tomato sauce
1/3 cup tomato paste
1/3 cup honey
1/2 cup + 3 tbsp red wine vinegar
1/4 cup molasses (unsulfured)
2 tsp all natural hickory liquid smoke (Colgin)
1/2 tsp cayenne pepper
1/2 tsp salt
1/2 tsp coarsely ground black pepper
1/2 tsp paprika
1/4 tsp garlic powder
1/4 tsp onion powder
1/8 tsp ground cinnamon
1/8 tsp chili powder
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kingnut
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N
nosoupforyou
Lurker
3 week aged rib eye from the Beef Palace yesterday. can't wait for this tonight!
the sand and the brick have been said to help the temp stay consistent too.
I've done turkeys two years running on my XL Big Green Egg...thinking of a prime rib this year instead.
N
nosoupforyou
Lurker
so I picked up the Traeger Texas Grill today at Costco on the road show. 6 bags of apple chips and I need to go find some hickory.
very excited to season the grill tomorrow! I'm kind of sad to retire the brinkmann, but is definitely time.
very excited to season the grill tomorrow! I'm kind of sad to retire the brinkmann, but is definitely time.
