This cook followed the process in the HowToBBQRight by Malcom Reed but was different. Mostly because we did not have their ingredients and also because I thought what we have and use would be better. This turned out well and … Continue reading
Tag Archives: BBQ-Chk
Inspired by Jeff Phillips here. What You’ll Need 4-6 Cornish hens 18-20 oz. each Citrus rosemary marinade (recipe below) Jeff’s Texas-style rub Instructions Make the marinade by adding 3 cups of olive oil to a medium sized mixing bowl. Zest about ? … Continue reading
This was an interesting experiment as it is our second smoke with a longer marinate in Frank’s ReHot Sauce and a 24-hour dry brine. It is worth trying again. Not as good as the first time we tried it but … Continue reading
This turned out good and has a lot of potential. It was not very spicy but had the good undertones of Frank’s Hot sauce. Next time try some with 5POGS instead of Creole Seasoning.
8/5/2017 – This was a simple smoke for lunches and dinners. Used 6 large chicken drum sticks and a package of CSRs. Mary had salted and peppered the drums 2 hours before then I added store bought cajun seasoning to … Continue reading
Author: The Mediterranean Dish Prep Time: 15 mins Cook Time: 65 mins Total Time: 1 hour 20 minutes Yield: 4 ingredients 4 lb whole chicken Salt 1 1/2 tsp allspice 1 1/2 tsp garlic powder 1/2 tsp sweet paprika 1/2 tsp black pepper 1/4 tsp … Continue reading
Smoked Jerk Chicken could be good but the seasoning used here was too mild,
3/12/2017 – This cook was good as the pecan in the kettle was better than the pellets in the MES. Rubbed in a lot of Stubbs Hot Pork Rub that provided a nice bark. Also liked the large thick spare ribs … Continue reading
Pull skin back before marinating to get to meat then season and pull skin back over When pieces are done and hot paint on BBQ sauce. Reverse sear pieces to crisp skin With Chicken Breast slit open one end and … Continue reading
Gary Wiviott’s buttermilk brine – 1/2 gal buttermilk, 1 cup warm water, 2/3 cup kosher salt, 1/2 cup brown sugar, 1/4 cup Old Bay Hot (Gary recommends just regular Old Bay tho’) OPs modifications: Sometimes we toss in some cut-up … Continue reading