Author Topic: Sunday BBQ  (Read 1765 times)

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Sunday BBQ
« on: Nov 07, 2016, 12:07 pm »
Not many off theatre topics in here lately, figured I'd change it up a bit and share my adventure into BBQ smoking yesterday.  I recently bought a charcoal smoker for my house and finally had an afternoon to dedicate to it yesterday.

Two 5lb chickens with a BBQ rub (dark brown sugar, kosher salt, ground coffee beans, ground black pepper, garlic powder, cinnamon, cumin, and cayenne pepper) and smoked with hickory and apple wood.  Smoker temps averaged between 220-235 and cooked the meat in about four hours.

Before and after pics below

Rubbed and ready to go on:

Ready to come off:

Ready to eat:

Get action. Do things; be sane; don’t fritter away your time; create, act, take a place wherever you are and be somebody; get action. -T. Roosevelt



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Re: Sunday BBQ
« Reply #1 on: Nov 07, 2016, 07:40 pm »
Looks delicious!


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Re: Sunday BBQ
« Reply #2 on: Nov 29, 2016, 03:36 am »
My husband did a dry brine of salt & baking soda on our turkeys this year. The first turkey sat for 24 hours (refrigerated) in the dry brine and the 2nd for 48 hours. He turned our electric grill into a smoker, using applewood chips as well (I have no idea how he did it). But it did take about 4 hours each.

Oddly enough, the 48 hour turkey was juicier and more delicious, but more salty than the 24 hour bird. We're shooting for 36 hours next time.



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