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Poll: Whole, spatchcocked, split or parted out on T-Day?
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Founding Member
- Jul 2014
- 1595
- Lake Charles, LA
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Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
1.) A pair of Weber Smokey Mountain 22.5's
2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
7.) 22" Weber Kettle with Slow-N-Sear
8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
9.) BarbecueFiretruck...under development
10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!
Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...
I'm loving using BBQ to make friends and build connections.
I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.
- Likes 7
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Club Member
- May 2018
- 1326
- Grants Pass OR
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- Rec Tec Trailblazer RT-340
- O-Grill 600 Portable Grill with O-Dock
- Cuisinart 360 Griddle
- Ooni Fyra (coming soon)
I parted and SVQ'd for this year. Haven't tasted it yet, but after doing it, I'm thinking there is nothing like that whole big bird roasting away and filling the house with that beautiful scent.
- Likes 2
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Club Member
- May 2016
- 5615
- Huntington Beach, Ca. Surf City USA.
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Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots
Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
Erik S.
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Club Member
- Nov 2015
- 1408
- Schertz Texas
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Pit Barrel Cooker
Slow 'n Sear for 22" Kettle
Weber 22" Kettle (Craiglist)
Slow 'n Sear for 22" Kettle
Weber Rapid Fire Chimney
Maverick ET-732
Kingsford Original Charcoal
Kingsford Competition Charcoal
Anova Sous Vide
We are smoking two 10lb turkeys. I’m going to remove the bone and wrap in a roll. One will have minimal seasoning the other I’m going to go with heavy pepper and a little BBBR .
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I’m splitting a 13 lb. turkey.
Half will be smoked on the Weber with a SnS.
The other half will be oven roasted.
- Likes 1
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Deboning and then using the Slow N Sear on the Weber or maybe the Lang ... Thats the only thing im debating. Which one? A grill or a smoker?
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Since I have two 19 pounders, even split or parted out, and using the hover grill, I just don’t think the kettle+SnS will handle it, so using my offset, as it has handled up to two 25 pounders with ease in the past. My son in law wants to make smoked Mac-n-cheese and we may fire the kettle up for that.
- 1 like
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Club Member
- Nov 2017
- 7143
- Huntsville, Alabama
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Jim Morris
Cookers- Slow 'N Sear Deluxe Kamado (2021)
- Camp Chef FTG900 Flat Top Grill (2020)
- Weber Genesis II E-410 w/ GrillGrates (2019)
- Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip N Griddle & Vortex & Party Q & Rotisserie (2007)
- Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
- King Kooker 94/90TKD 105K/60K dual burner patio stove
- Lodge L8D03 5 quart dutch oven
- Lodge L10SK3 12" skillet
- Anova
- Thermoworks Smoke w/ Wifi Gateway
- Thermoworks Dot
- Thermoworks Thermapen Classic
- Thermoworks RT600C
- Weber Connect
- Whatever I brewed and have on tap!
Well, all I can say is that breaking down two big birds before cooking is a LOT of work! Here’s halfway done, right now it’s all dry brining with some rub on it in addition to kosher salt, on 3 pans in one of the garage fridges. Also good thing I checked the cookers today versus morning, as the offset had a nice mild growth due to forgetting to clean and burn off after a cook back in the summer... it’s been washed and is burning off right now.
I opted not to debone the breast, as I had some concern about drying them out during the cook. I did debone the thighs and tie into a tube, leaving it attached to the leg for the cook.
Last edited by jfmorris; November 27, 2019, 04:15 PM.
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Founding Member
- Jul 2014
- 1717
- Sprang, TX
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Dances with lemmings
(and smokes on a Yoder 640, raises bees and shoots a .408 WIndrunner) "come la notte i furti miei seconda"
Just spathcocked two 16 pound birds, salted and seasoned, injected with butter and into the fridge. Not eating till 5 tomorrow so I am putting them in at 2. Hopefully they aren't done WAY too early. Yoder at 225 for 30 minutes for smoke and 350 after that is the plan
- Likes 1
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