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Most users ever online was 2,553, 02-17-2020 at 12:48 PM.

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Welcome to our newest member, Mienshao
Results 1 to 9 of 9
  1. #1
    Join Date
    Jan 2008
    Location
    Brighton, MI
    Posts
    387

    Default Two Whole Birdies

    Little and George after an overnight brine, stuffed with orange & apple slices, rubbed under the skin, and rubbed with EVOO. In the Kettle with a chunk of black cherry. More to come

    Geoff

    What goes up, must come down.....Preferably to a soft landing!

    I survived Indiana......... If you can call it that....

    KCBS Certified Judge

    Capt-N-Smoke BBQ Comp Team

    BDS Deluxe 2343
    DBD 1 (Drum By Dawg) (Gone. Gave it to a friend for a Christmas present)
    Weber Kettle (for small smokes)
    Kenmore gas grill

  2. #2
    Join Date
    Jan 2008
    Location
    DFW, Texas
    Posts
    2,661

    Default

    Woo-hoo! Can't wait for the followup pics.
    Rob - TX Sandman
    Plank Owner, TQJ

  3. #3
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    1,328

    Default

    Looks like your off to a good start!

    BTW what's that white stuff on the grass?
    VDS aka "IT"
    Brinkman Smoke N Pit Pitmaster
    Kegerator(retired)
    OUTDOOR GOURMET 11-PIECE COMBO FRYER SET
    KCBS Certified BBQ Judge
    Formaly "The Q Joint" BBQ Team (The Butt Man)
    There's no place like 127.0.0.1
    Facebook

    Jeremy
    .

  4. #4
    Join Date
    Mar 2008
    Location
    the middle of no were with nothing to look at
    Posts
    5

    Default

    are they done yet?

  5. #5
    Join Date
    Jan 2008
    Location
    Brighton, MI
    Posts
    387

    Default

    Just under 3 hrs and done. Took to 167* and now in foil. No prob making 170*. Gonna have roasted spuds with kosher salt, pepper and garlic. Steamed sparagus too.


    Geoff

    What goes up, must come down.....Preferably to a soft landing!

    I survived Indiana......... If you can call it that....

    KCBS Certified Judge

    Capt-N-Smoke BBQ Comp Team

    BDS Deluxe 2343
    DBD 1 (Drum By Dawg) (Gone. Gave it to a friend for a Christmas present)
    Weber Kettle (for small smokes)
    Kenmore gas grill

  6. #6
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    1,328

    Default

    Quote Originally Posted by crewdawg52 View Post
    Just under 3 hrs and done. Took to 167* and now in foil. No prob making 170*. Gonna have roasted spuds with kosher salt, pepper and garlic. Steamed sparagus too.


    Foil? tented right?

    Those are some plump lookin bird there. Great job!
    VDS aka "IT"
    Brinkman Smoke N Pit Pitmaster
    Kegerator(retired)
    OUTDOOR GOURMET 11-PIECE COMBO FRYER SET
    KCBS Certified BBQ Judge
    Formaly "The Q Joint" BBQ Team (The Butt Man)
    There's no place like 127.0.0.1
    Facebook

    Jeremy
    .

  7. #7
    Join Date
    Jan 2008
    Location
    Richmond,VA
    Posts
    168

    Default


    Man those are some fine looking birds!!!
    The whole meal sounds great.
    Alan

    Lang Mobile 48
    Char-broil Silver smoker w/mods
    Char Griller Smoke'n Pro w/mods
    ECB w/mods
    ECB
    Phoenix Gas grill

  8. #8
    Join Date
    Jan 2008
    Location
    DFW, Texas
    Posts
    2,661

    Default

    Can't beat that!


    I'm ready for my plate!
    Rob - TX Sandman
    Plank Owner, TQJ

  9. #9
    Join Date
    Mar 2008
    Location
    Santa Rosa Beach, Florida
    Posts
    359

    Default

    Really nice looking chickens. How did they taste?
    Florida Bill

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