Boston Butt on BGE
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Show Us What You're Cooking! (SUWYC)- Volume 21, Spring 2021
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So, I'm in Hood River OR, away from my KBQ in Seattle, and the wet-cured side of pork was ready today for rinsing and smoking (we threw it & the dry cured side into the cooler for the trip.)
My first time smoking with the 26" Weber kettle, using the SNS with the water tray, small chunks of cherry on top of the lump charcoal. And, I figured, as long as the smoker is going, why not throw some chicken thighs on there as well. I have the elevated half rack, and not wanting to have the chicken drip onto the pork side, I positioned the half rack over the coal bin. I was worried that the smoking temp of 250 would leave me with limp chicken skin, but by sitting on the half rack elevated above the coal bin, there was enough direct heat to really crisp the skin.
My wife usually tells me that she doesn't like smoked meat, but thinks this was one of her favorite chicken thighs ever. And, it was so easy to dial in the 250 cooking temp using the top and bottom air controls. Who knew? (I know, most all of you.)
Looking north across the Columbia River towards Washington. If you look closely, Mt. Adams is the snow covered volcano in the center of the photo across the river. Same color as the clouds, but anchored to the land.
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Club Member
- Nov 2015
- 4911
- The Great State of Jefferson
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24X40 Lone Star Grillz offset smoker
Weber Summit Charcoal Grill w/SnS and DnG (Spartacus)
20X36 Lonestar Grillz pellet pooper
SnS 18" Travel Kettle
SmokeDaddy Pro portable pellet pooper
2 W22's w/SnS, DnG (1 black, 1 copper) (Minions 1 and 2)
20+ y/o many times rebuilt Weber Genesis w/GrillGrates (Gas Passer)
20 x 30 Santa Maria grill (Maria, duh)
Bradley cabinet smoker (Pepper Gomez)
36" Blackstone griddle (The Black Beauty)
Fireboard
Thermoworks Smoke and Thermapen.
Gourmet dinnerware by PJ Enterprises
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Club Member
- Dec 2018
- 4275
- SE Texas
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"Beer is proof that God loves us and wants us to be happy." ~Benjamin Franklin
Spending a little quality time with some friends (my KBQ and some beer). Chicken thighs on top, pork butt, foil pan with a Shiner Bock in it to catch drippings, and a small water pan at the very bottom. All monitored by my trusty sidekick, the Maverick XR-50.
Just pulled the chicken. I seasoned it with PK Grill's Chicka-Licka-Bam-Bam seasoning. I've never finished anything on top of the firebox but I decided I wanted to crisp the skin so when I pulled the rack out of the KBQ I put it on top of the firebox and flipped the chicken with a gloved hand. It was so hot that the char on the chicken in the pic below literally happened in 30 seconds. I was really rushing to keep it from burning.
Last edited by 58limited; May 8, 2021, 12:20 PM.
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Club Member
- Mar 2020
- 4976
- Near Chicago, IL
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Current Portfolio:
Joule
PK300
Meathead’s Large Big Green Egg Loaded (see below)
Old (sold) Loves:
PBC
Weber 22" Premium
Masterbuilt Gravity 560
Akorn Kamado
Thermometers:
Thermopro wired
Thermoworks POP
Combustion Inc
Preferred Charcoal:
Masterbuilt Lump
Favorite Rubs:
Homemade (mainly MMD/Just Like Katz rub)
Other Accessories:
Big Green Egg Slow & Sear
Tandoori Skewers System for BGE
Split ceramic plates BGE
Smoking plate BGE
Mercer brisket slicing knife
Rapala brisket trimming knife
SS BBQ trays
NoCry Cut Resistant Gloves
LEM # 8 Meat Grinder
Lodge 5-Quart Dutch Oven + Skillet
Meat Claws
Grill Rescue Brush
Meat Fridge for dry aging
Favorite Whiskey/Beer:
Anything Peaty or anything from New Holland brewery
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Club Member
- Apr 2016
- 19253
- Near Richmond VA
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Weber Performer Deluxe
SNS
Pizza insert
Rotisserie
Cookshack Smokette Elite
2 Thermapens
Chefalarm
Dot
lots of probes.
Fireboard
I found a butt at the grocery the other day that was just under 8 lbs, and I bought it. I trimmed almost all of the external and let it dry brine for just under 3 days. It went in the Kettle this morning and was ready in time for dinner. I made onion straws and had some coleslaw with it. Even though my wife is not a big smoked meat fan, she said this was very good.
I used the Pioneer Woman's Onion ring recipe, but I cut the onion in half because rings take up too much room. If you like onion rings, (or straws), I highly recommend this recipe. What I do is put a paper towel lined baking sheet in the oven set at 170° and scoop the onion straws onto that sheet and leave it in the oven until all are cooked.
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Club Member
- Mar 2020
- 4976
- Near Chicago, IL
-
Current Portfolio:
Joule
PK300
Meathead’s Large Big Green Egg Loaded (see below)
Old (sold) Loves:
PBC
Weber 22" Premium
Masterbuilt Gravity 560
Akorn Kamado
Thermometers:
Thermopro wired
Thermoworks POP
Combustion Inc
Preferred Charcoal:
Masterbuilt Lump
Favorite Rubs:
Homemade (mainly MMD/Just Like Katz rub)
Other Accessories:
Big Green Egg Slow & Sear
Tandoori Skewers System for BGE
Split ceramic plates BGE
Smoking plate BGE
Mercer brisket slicing knife
Rapala brisket trimming knife
SS BBQ trays
NoCry Cut Resistant Gloves
LEM # 8 Meat Grinder
Lodge 5-Quart Dutch Oven + Skillet
Meat Claws
Grill Rescue Brush
Meat Fridge for dry aging
Favorite Whiskey/Beer:
Anything Peaty or anything from New Holland brewery
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Last edited by Richard Chrz; May 8, 2021, 06:32 PM.
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Your burgers are beasts Richard Chrz 💕
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Daayaam man! Beautiful! That’s it, I’m moving in. Please get my room ready.
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Moderator
- May 2020
- 3755
- Long Beach, CA
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22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
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Club Member
- Sep 2019
- 2831
- Gainesville, FL
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I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins, steak and fish. Really into cooking of all kinds.
My outdoor kitchen has a Lone Star Grillz Adjustable and it is wonderful. There also is a Pit Boss 5 Burner Ultimate Griddle and a Pit Boss Copperhead pellet grill.
There is an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
FireBoard 2 Pro
Anova Precision Cooker
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3 posts above I told Richard Chrz I was moving in with him. Uuh, can y’all share custody of me? I am house trained.
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