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
Tag Archives: BBQ-Chk
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
This was a successful cook. Kelley said the stuffed thighs were the best thing she has eaten. Both were great warmed up all week. … Continue reading
Both turned out great. Good lessons learned here. 10/2/2016 – Bought the 7.28 lb.of ribs at Kroger for $1.29/lb. Very meaty and only trimmed off the tip. Preface – This turned out good and builds on developing our rib recipe. … Continue reading
This cook was a fiasco as the dust burned up in the too hot MES (for dust) and then they were very salty.
May 14, 2016 – Saturday Ambient temp is in the mid 70″s and humidity is 90%+. Line of thunderstorms rolled through about 4 PM. Bought four small turkey legs and a tray of small chicken leg quarters at Fiesta. About … Continue reading
Saturday, April 23, 2015 Bought the leg quarters and turkey legs this morning at HEB to smoke this afternoon as the second smoke in the MES 40. Had gotten this week the air probe for the ChefAlarm as well as … Continue reading