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Devildog03318590 BBQ Fan

Joined: 11 Jun 2009 Posts: 185 Location: Upper Marlboro, Maryland
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Posted: Tue May 31 11 1:18 am Post subject: Memorial Day cook |
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Pork shoulder, chicken thighs and legs.
 _________________ Time to send up some SMOKE signals
(2)Weber One-Touch Silver 22.5 w/rotisserie
Modified Silver Smoker
Weber Smokey Joe Table top
Aussie walk about modified
Cheap gasser
(2)Brinkman ECB's unmodified |
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suckaass BBQ Pro

Joined: 06 Apr 2011 Posts: 688 Location: The Pacific Northwest
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Posted: Tue May 31 11 1:29 am Post subject: |
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That looks like a bucket of chicken that would make the colonel jealous. _________________ save the neck for me, Clark - Cousin Eddie |
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Devildog03318590 BBQ Fan

Joined: 11 Jun 2009 Posts: 185 Location: Upper Marlboro, Maryland
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Posted: Tue May 31 11 1:36 am Post subject: |
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Thanks...and it tastes a lot better and it costs a whole lot less. _________________ Time to send up some SMOKE signals
(2)Weber One-Touch Silver 22.5 w/rotisserie
Modified Silver Smoker
Weber Smokey Joe Table top
Aussie walk about modified
Cheap gasser
(2)Brinkman ECB's unmodified |
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jeepdad BBQ All Star

Joined: 21 Sep 2008 Posts: 5566 Location: Stafford, Virginia (Transplanted Tarheel)
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Posted: Tue May 31 11 7:27 am Post subject: |
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Looks like some good chow. Hope your weekend was a good one. S/f
--jeepdad |
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bbqLew BBQ Fan

Joined: 17 Feb 2010 Posts: 111 Location: College Station, TX
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Posted: Tue May 31 11 12:56 pm Post subject: |
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That's a great looking cook devildog, how long and at what temperature did you go on the drumsticks if you don't mind me asking _________________ Weber Spirit E-310
20'' Craigslist Charcoal Grill
FEC-100
250 Gallon Reverse Flow
"BBQ is the holy grail of food" |
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Devildog03318590 BBQ Fan

Joined: 11 Jun 2009 Posts: 185 Location: Upper Marlboro, Maryland
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Posted: Wed Jun 01 11 4:37 am Post subject: |
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Thanks fellas,
I cooked the drumsticks and thighs between 225-275° on my offset smoker for about 3 hours, gotta keep an eye on that one the temps aren't too steady. And as far as the shoulder it weighed 9.5lbs. and I believe the recommended cooking time is 1.5hrs. per pound at 225-250°. So what I've been doing is cutting it in half to reduce the cooking time and putting it on the Weber kettle and checking the temp after about 4.5-5hrs. I pulled it when it read about 190° internal. BTW I used apple wood chunks for smoke and Kingsford. S/F _________________ Time to send up some SMOKE signals
(2)Weber One-Touch Silver 22.5 w/rotisserie
Modified Silver Smoker
Weber Smokey Joe Table top
Aussie walk about modified
Cheap gasser
(2)Brinkman ECB's unmodified |
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Dr Obvious BBQ Pro

Joined: 04 Jun 2010 Posts: 516 Location: Minneapolis, MN
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Posted: Wed Jun 01 11 5:06 am Post subject: |
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Is that sauce on the chicken, or just rub? Looks great either way. _________________ Real eyes realize real lies |
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Devildog03318590 BBQ Fan

Joined: 11 Jun 2009 Posts: 185 Location: Upper Marlboro, Maryland
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Posted: Wed Jun 01 11 8:38 pm Post subject: |
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Thanks, no sauce just the rub, and smoke. _________________ Time to send up some SMOKE signals
(2)Weber One-Touch Silver 22.5 w/rotisserie
Modified Silver Smoker
Weber Smokey Joe Table top
Aussie walk about modified
Cheap gasser
(2)Brinkman ECB's unmodified |
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Back to top |
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