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- Thread starter muffler dragon
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Prepare to be jealous. Two experiments this weekend...both of which turned out awesome.
Friday night I put on the 6lb pork shoulder that had the traditional Carolina rub applied about 48 hours in advance. Used lump hardwood charcoal and a generous pile of water-soaked apple chips. Using indirect heat I set the smoker to about 220 and all day with a drip pan that had been filled with water Total cook time was about 14 hours total. First photo is when I went outside around 7PM Friday night to check on things. Second one is after I'd made a few cuts. The smoke ring was very noticeable and the flavor was amazing...better than anything I've had locally. We chose to serve this one more like roast beef rather than like pulled pork.
Second experiment involved wings on Sunday night. Coated the wings about 24 hours in advance with Mom's Gourmet Far Out Feather Dust. Left them on at about 400 with indirect heat for about 50 minutes. Made a buffalo sauce that was basically 2 cups of Frank's left to simmer with some butter, honey, garlic powder and paprika. Thickens up nicely while the wings are on the grill. Took the wings off once they hit about 175 and coated them in the sauce. The high smoking temperature and rub left the wings tender on the inside yet crispy on the outside. Took off the plate setter and used the remaining coals to grill some leftover chicken breasts we had in the fridge.
After two pork shoulders, a brisket and some wings, this things has been worth every penny. Next up is a beer can chicken with Dizzy Pig's Dizzy Dust...
Friday night I put on the 6lb pork shoulder that had the traditional Carolina rub applied about 48 hours in advance. Used lump hardwood charcoal and a generous pile of water-soaked apple chips. Using indirect heat I set the smoker to about 220 and all day with a drip pan that had been filled with water Total cook time was about 14 hours total. First photo is when I went outside around 7PM Friday night to check on things. Second one is after I'd made a few cuts. The smoke ring was very noticeable and the flavor was amazing...better than anything I've had locally. We chose to serve this one more like roast beef rather than like pulled pork.
Second experiment involved wings on Sunday night. Coated the wings about 24 hours in advance with Mom's Gourmet Far Out Feather Dust. Left them on at about 400 with indirect heat for about 50 minutes. Made a buffalo sauce that was basically 2 cups of Frank's left to simmer with some butter, honey, garlic powder and paprika. Thickens up nicely while the wings are on the grill. Took the wings off once they hit about 175 and coated them in the sauce. The high smoking temperature and rub left the wings tender on the inside yet crispy on the outside. Took off the plate setter and used the remaining coals to grill some leftover chicken breasts we had in the fridge.
After two pork shoulders, a brisket and some wings, this things has been worth every penny. Next up is a beer can chicken with Dizzy Pig's Dizzy Dust...
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scarletmike
Researching the Magic!
Damnit, now I want to go splurge on a BGE and get to cooking some of the meat sitting in the freezer. I don't even have a cheap Weber to sate my appetite, just a Foreman. :(
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I understand fellas...unfortunately Wade stands with TDD and she does most of the cooking on weeknights while Wade is trying to figure out how to win rugby games.
Back to better topics:
Thoughts on best beer for beer can chicken? I've read a few recipes and the line in the sand appears to be stout versus anything but stout. Most purists use Budweiser. I was thinking of using a can of something with some citrus like Summer Shandy.
Back to better topics:
Thoughts on best beer for beer can chicken? I've read a few recipes and the line in the sand appears to be stout versus anything but stout. Most purists use Budweiser. I was thinking of using a can of something with some citrus like Summer Shandy.
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Buck Nasty
You'll have nothing and like it
wadc45;1908637; said:
I have not seen Shandy in a can, but i think along the same lines as you. I don't normally keep canned beer around so I use whatever I can scrape up but I always put some sliced fruit a couple garlic cloves and some of my dry rub into the beer before I put it into the chicken.
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Buck Nasty;1908667; said:
Just picked up some Shandy in a can from Giant Eagle Market District in UA.
Gonna do one with Shandy and one with PBR...I like the idea of slicing the top of the can off and using some orange and garlic in the can of PBR. I like making my own rubs but for this exercise I am just going to use Bilardo Brothers of Kansas City chicken rub.
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wadc45;1908679; said:Just picked up some Shandy in a can from Giant Eagle Market District in UA.
Gonna do one with Shandy and one with PBR...I like the idea of slicing the top of the can off and using some orange and garlic in the can of PBR. I like making my own rubs but for this exercise I am just going to use Bilardo Brothers of Kansas City chicken rub.
I'd go for that.. Sounds good just thinking about it. lol When is Wade cooking for BuckeyePlanet?!
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