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Most users ever online was 459, 11-07-2010 at 10:58 PM.

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Members: 3,109
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Results 11 to 20 of 20
  1. #11
    Join Date
    Feb 2009
    Location
    Quincy, IL
    Posts
    234

    Default

    Quote Originally Posted by Short One View Post
    Looks great. Just one thing I would do different. That is to raise the rack the bird is on up to allow the bird to go on the bottom rack to keep the bird from dripping on the food you had wrapped in foil. Never let poultry drip on anything but poultry. Other than that the bird and ribs look good.
    Ya I was not thinking clearly when I put them on ( I think it was the beer ) I changed them around and put the ribs in top about 5 min. later. I think it was a good idea if for nothing else than less mess.

    Thanks
    Is it wrong to want a beer at 6 am when I fire up the smoker?

  2. #12
    Join Date
    Feb 2009
    Location
    Quincy, IL
    Posts
    234

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    Quote Originally Posted by SmokyOkie View Post
    One huge chicken Antny. She reminds me of a girl I used to date, and she also appears in the first pic to have a severe hemorrhoid flare up.

    No, really, It all looks good to me. What was wrong with the yardbird?

    Is that creamed corn on the plate?

    Looks like a good meal!
    It was a 6 pound bird, had invited some friends over and did not want to run out. The bird was cooked fine, not to mushy just not allot of flavor. I did a brine and rub but I think next time I will do some injecting. Over all I was happy with how it turned out for the first go around. The ribs turned out very nice was good eats.

    Thanks for the help.
    Is it wrong to want a beer at 6 am when I fire up the smoker?

  3. #13
    Join Date
    Oct 2008
    Location
    Ruskin, FL
    Posts
    6,290

    Default

    Looks like a great meal you smoked up...Was that chicken a bodybuilder?
    ~Brian~
    BBQ Jones comp team
    KCBS Member
    KCBS CBJ

  4. #14
    Join Date
    Jan 2009
    Location
    Rogers, Ar.
    Posts
    1,172

    Default

    the chicken does remind you a little of a sumo wrestler. good lookin meal.
    Oscar

    3 UDS, Treager pellet pooper

  5. #15
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Quote Originally Posted by Short One View Post
    Tim, I just don't like cross contamination from poultry on my other food. You will notice that I said "one thing that I would do different". I just don't care for poultry droppings, I mean drippings, on my other food.
    Like I say, I wasn't disagreeing, i was just curious. I don't think the droppings would look good either, but Mike had just made a similar comment on another thread, and I was curious what the reasoning was behind it.

    I mean, If you haven;t followed proper safety practices and the bird is contaminated. you're gonna get sick anyway, so what difference does it make if it gets on the pig meat, unless of course, you aren;t going to eat the chicken.


    Quote Originally Posted by antny616 View Post
    It was a 6 pound bird, had invited some friends over and did not want to run out. The bird was cooked fine, not to mushy just not allot of flavor. I did a brine and rub but I think next time I will do some injecting. Over all I was happy with how it turned out for the first go around. The ribs turned out very nice was good eats.

    Thanks for the help.
    You might try stuffing some fresh herbs and seasonings under the skin. If you're careful, you can actually get it clear back under the thigh and leg skin.

  6. #16
    Join Date
    Feb 2009
    Location
    Downingtown, PA
    Posts
    80

    Default

    It looks like a fine meal. Nice job on everything.
    Dawn

    Bradley Digital Smoker - to start with

  7. #17
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
    6,735

    Default


    Was that a capon??? A biggun fer sure! Looks good though.

    I'm with Shortone. Poultry goes on the bottom. Regardless of the Okie's opinion.
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

  8. #18
    Join Date
    Mar 2009
    Location
    N.B Canada
    Posts
    121

    Default

    nice lookin Q , got me droolin on the keyboard
    ______________
    Tim

    homebuilt a.k.a the q-bottle
    mes watt burner
    brinkman smoke n pit modded
    noname bullet water smoker
    6 burner s.s. gasser
    turkey fryer
    UDS ... work in progess

  9. #19
    Join Date
    Jun 2008
    Location
    NW Indiana
    Posts
    3,034

    Default

    Great lookin vittles my friend! Esp if that was your 1st time doin YB, you shoulda seen my first one.

    How did the skin come out? I noticed that you put that bird on after foiling your ribs, did you spike the heat up past 300 or just let er go at pig temps??
    MEMBER: BERGIE BBQ team 2011, 2012.




  10. #20
    Join Date
    Feb 2009
    Location
    Quincy, IL
    Posts
    234

    Default

    Quote Originally Posted by Chargrilled View Post
    Great lookin vittles my friend! Esp if that was your 1st time doin YB, you shoulda seen my first one.

    How did the skin come out? I noticed that you put that bird on after foiling your ribs, did you spike the heat up past 300 or just let er go at pig temps??

    Bird turned out ok, I am having it for lunch and it is better today than Sun. The skin was not a crispy as I had hoped but not bad for the first one. Just after I put the chicken on I realized the ribs need to be on top. I thought I would get a higher temp at the top of the smoker but was not thinking about the drip factor...

    Thanks for your help on the smoke.

    antny
    Is it wrong to want a beer at 6 am when I fire up the smoker?

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