Hi all.
My name is Andy and I live in Winnipeg, Manitoba, Canada. For those of you 'in the know', I am at Grid EN19MV.
I'm in my 50's and have been grilling since I was a teenager, About 20 years ago, I bought a stand-up water smoker to get into this mysterious world of BBQ that I had heard of. Lots of mistakes, a few successes, and I was getting pretty good at it. About 12 years ago, I bought a cheap hardware store side smoker to 'up my game' and did pretty well with it. Despite its limitations, I was able to turn out some tasty stuff.
Last year I built a UDS to use out at our trailer - and am LOVING IT! Currently, I am designing and building a temperature controller for that one. Control is achieved from a remote unit with about a 100' range, a 4 line by 20 character LCD display, and only three buttons for all functions. I plan to add WiFi to it for REALLY remote control!
On Boxing Day last year, I bought a 30" Masterbuilt digital electric for use at home - mostly for the convenience. Despite the reviews, I have had no problems with it, and have been impressed with the ease of use. I plan to store it inside for the winter - it gets pretty cold here. I recently did a pork shoulder (Used Chris Lily's world champion recipe) and took some to a co-worker that had asked to try it. A couple of weeks later, he complained that I had ruined BBQ restaurants for him! When I asked him why, he said that the pulled pork he had at a local restaurant was terrible compared to mine. I felt pretty good about that.
Our new gas grill out at the trailer included a rotisserie burner and the rotisserie motor, etc. Since I have never done that kind of chicken before, I decided to give it a go last night.
I used the dry brining technique I had read about here, I dry brined for 24 hours. Then I made a 'poultry pack' seasoning with the addition of a little cayenne. Rubbed it on, trussed the bird, and let it go.
The result? Glistening, dark brown skin, and the most tender and juicy meat any of us had ever tasted! My wife, brother-in-law and I all agreed it was the best chicken any of us had ever had! I also made a mushroom Marsala sauce since my wife loves putting that on chicken.
I have lurked here for a couple of years and decided it was time to join. Thanks everyone for a FANTASTIC site! I have learned so much. In fact, my BBQ category in my favorites has only one entry - this site!
My name is Andy and I live in Winnipeg, Manitoba, Canada. For those of you 'in the know', I am at Grid EN19MV.
I'm in my 50's and have been grilling since I was a teenager, About 20 years ago, I bought a stand-up water smoker to get into this mysterious world of BBQ that I had heard of. Lots of mistakes, a few successes, and I was getting pretty good at it. About 12 years ago, I bought a cheap hardware store side smoker to 'up my game' and did pretty well with it. Despite its limitations, I was able to turn out some tasty stuff.
Last year I built a UDS to use out at our trailer - and am LOVING IT! Currently, I am designing and building a temperature controller for that one. Control is achieved from a remote unit with about a 100' range, a 4 line by 20 character LCD display, and only three buttons for all functions. I plan to add WiFi to it for REALLY remote control!
On Boxing Day last year, I bought a 30" Masterbuilt digital electric for use at home - mostly for the convenience. Despite the reviews, I have had no problems with it, and have been impressed with the ease of use. I plan to store it inside for the winter - it gets pretty cold here. I recently did a pork shoulder (Used Chris Lily's world champion recipe) and took some to a co-worker that had asked to try it. A couple of weeks later, he complained that I had ruined BBQ restaurants for him! When I asked him why, he said that the pulled pork he had at a local restaurant was terrible compared to mine. I felt pretty good about that.
Our new gas grill out at the trailer included a rotisserie burner and the rotisserie motor, etc. Since I have never done that kind of chicken before, I decided to give it a go last night.
I used the dry brining technique I had read about here, I dry brined for 24 hours. Then I made a 'poultry pack' seasoning with the addition of a little cayenne. Rubbed it on, trussed the bird, and let it go.
The result? Glistening, dark brown skin, and the most tender and juicy meat any of us had ever tasted! My wife, brother-in-law and I all agreed it was the best chicken any of us had ever had! I also made a mushroom Marsala sauce since my wife loves putting that on chicken.
I have lurked here for a couple of years and decided it was time to join. Thanks everyone for a FANTASTIC site! I have learned so much. In fact, my BBQ category in my favorites has only one entry - this site!
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