Today, Judges, we have prepared BBQ Sauced Chicken. Seasoned on the meat side, then sprayed the skin side and seasoned it. On a well sprayed grate on my YS640S running at 300F. Sprayed every 25 minutes with apple cider vinegar. Sauced with BBQ the last 25 minutes.
Gear includes: Char-Griller's Grand Champ off set stick burner/smoker, SnS Kamado Deluxe, Weber 22, PBC, Victory gasser, Smoke Hollow electric smoker. ThermoWorks Thermapen Mk4, Smoke, Signals, Meater+, SNS-500, roti fits 22 n gasser, Emeril countertop TO, InkBird Sous Vide, Potane Vac/Sealer. Fire&Ice griddle/cooler ensemble.
Just got into charcoal Dec ‘21 (PBC)
fav is brisky. Love Turkey on PBC. also Turkey in the glass,(any nice bourbon)
Bud has always been my barley pop.
Been smoking a handful of years, just got serious in the last year. Thanks to AR n @glemn picked up an SnS Kamado for appx 1/3 price of new. I dont think he used it twice. Love AR! keep calm n smoke on! Miss you Bonesy.
Here is a handful of flanks provided by my BIL @ Deer Park Deli. Cooked on a Weber 4GS. About 5 min ea side.
We froze them in soy/teriyaki blend and flew them out to Telluride, to enjoy with friends on a much needed ski trip. ​
Pretty sure this will put all previous cooks here to shame. Sorry but I’m gonna do it anyway. Not many people have the expertise that I do when it comes to complicated gourmet cooks, like these magazine worthy shots of hot dogs I cooked tonight. The secret my friends is……grate probes! I learned this from our buddy Huskee last year. Too many people don’t realize how critical proper grate temps are to the success of your weenies.. Anyway, Dancing With The Stars is coming on, gotta go.
Last edited by Panhead John; February 10, 2022, 08:28 PM.
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPop and a Thermapen Mk4. Recently added 2 TempSpike wireless meat thermometers.
Did italian hot sausage, peppers and onions. Roasted potatoes and wine. Potatoes in grapeseed oil and garlic in oven. Seasoned with salt, pepper and F.I. Hatch Pepper. I was going to do sausage and onion on C.I. griddle on stove top. Went to get it and DnG was on top. Said, why not. Wish I got a picture but didn't. Placed on stove front and back burner. Worked great.
Another episode of chopped at my house. Insight into my end of day rush hahaha. Guess which one is mine.
There's spaghetti and meat sauce, chicken karaage, and a ground beef omelette
Needed a simple meal so, I found some sliced turkey breast in the freezer, a small carton of turkey gravy in the pantry, a can of mushrooms, and topped some of my home made sourdough with it. Comforting indeed!
Almost diner food menu staple, but the bread subbed for the mashed potatoes. Ain’t mad at ya! Truth be told, since I broke down out tday turkey, I am planning a future cook that will be this dish 😋
jhapka I'll have to ask him. I haven't invested in a SV yet so not an option right now.
No Dutch oven either....pickens is kinda lean....
Would your recipe work in a slow cooker?
For those nights when it's stupid cold out but we still want something grilled with a slight crispy char. I keep it simple and quick with something like boneless skinless chicken thighs covered in a good amount of seasoning like super bird. Throw them directly over the coals, flip them once or twice and done, simple but tasty.
Comment