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roxy
BBQ All Star
Joined: 29 May 2005
Posts: 9331
Location: Wasaga beach, Ontario
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 Posted: Jan 04 2006 Post subject: |
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| mding38926 wrote: | | Roxy...I wish....I love Royal Oak, bu once fall came they stopped selling it at Walmart....go figure................ |
I discovered my local No-frills grocery store has a pile of it and at a good price. $8.50 for a 22 lb bag.
Just finished another awesome dinner of chicken and ribs, now thats truely finger lickin good..  
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Chargriller Akorn
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Jeff T
BBQ Super Pro
Joined: 08 Mar 2005
Posts: 4207
Location: Norfolk, Nebraska
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| Posted: Jan 04 2006 Post subject: |
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Good Job roxy
I`m following ya so far first ya cut the flap off then ya pull the skin, season both side, wrap in plastic wrap overnite in the fridge, load the cooker with fuel, (stop me if i`m off track) get temps stable, load the meat, now this is where i get lost.....
- do i take the nap after the chicken is done while i`m waiting for ribs?
- nap after i load the meat?
- or nap after all meat is cooked and i`m full?
Sure would like to get this part straight, need any pointers you can give me on this "nap" thing Roxy.
Cool pic`s roxy good job..... |
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roxy
BBQ All Star
Joined: 29 May 2005
Posts: 9331
Location: Wasaga beach, Ontario
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| Posted: Jan 04 2006 Post subject: |
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| Jeff T wrote: | Good Job roxy
I`m following ya so far first ya cut the flap off then ya pull the skin, season both side, wrap in plastic wrap overnite in the fridge, load the cooker with fuel, (stop me if i`m off track) get temps stable, load the meat, now this is where i get lost.....
- do i take the nap after the chicken is done while i`m waiting for ribs?
- nap after i load the meat?
- or nap after all meat is cooked and i`m full?
Sure would like to get this part straight, need any pointers you can give me on this "nap" thing Roxy.
Cool pic`s roxy good job..... |
Jeffy:
The "BBQ nap" has become a enjoyable part of most smoke sessions for me. It was during the one hour time interval set on the kitchen stove, nap one was between hours 2 and 3 as things were comming along nicely and there was plenty of charcoal left and the second nap was after I pulled the bird out, between hour 4.5 and 5.5. The trick is to have the blanket and pillow all set and then go out and check things out, hurry back and reset the timer and hit the couch that way you get maximum snooze time... You do have to remember the timer, this is crutial to not ending up with burnt offerings.
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Chargriller Akorn
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Jeff T
BBQ Super Pro
Joined: 08 Mar 2005
Posts: 4207
Location: Norfolk, Nebraska
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| Posted: Jan 04 2006 Post subject: |
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Ohhh  i see thats where i went wrong. I always took the nap after the meal, know wonder i was beat by the end of the smoke session. Just working too hard at it i guess.  Live and learn......... |
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(SIC) BBQ
BBQ Pro
Joined: 27 Jul 2005
Posts: 552
Location: Metro Detroit, Michigan
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| Posted: Jan 05 2006 Post subject: |
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Looks excellent Roxy.... the bird had my mouth watering, and its great to finally put a face to the name.
BTW, I might have to try and add the BBQ Nap to my future cooks.
Jason
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mding38926
BBQ Super Pro
Joined: 24 Jun 2005
Posts: 2244
Location: Lake Ridge, VA
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| Posted: Jan 05 2006 Post subject: |
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| (SIC) BBQ wrote: | Looks excellent Roxy.... the bird had my mouth watering, and its great to finally put a face to the name.
BTW, I might have to try and add the BBQ Nap to my future cooks.
Jason |
Jason.........that is what the ole lazy boy recliner is for!
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roxy
BBQ All Star
Joined: 29 May 2005
Posts: 9331
Location: Wasaga beach, Ontario
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| Posted: Jan 06 2006 Post subject: |
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| (SIC) BBQ wrote: | Looks excellent Roxy.... the bird had my mouth watering, and its great to finally put a face to the name.
BTW, I might have to try and add the BBQ Nap to my future cooks.
Jason |
Thanks my friend, it was the best bird I have dont yet. The wife is my best critic and she loved it. I sort of copied what you do with your chickens (lots of herbs and spices with a good coat of olive oil), except for the brick. I think the marinate with oil might be the solution to the leather skin problem as this time it was almost like roasted skin.
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Chargriller Akorn
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(SIC) BBQ
BBQ Pro
Joined: 27 Jul 2005
Posts: 552
Location: Metro Detroit, Michigan
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| Posted: Jan 06 2006 Post subject: |
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| roxy wrote: | | (SIC) BBQ wrote: | Looks excellent Roxy.... the bird had my mouth watering, and its great to finally put a face to the name.
BTW, I might have to try and add the BBQ Nap to my future cooks.
Jason |
Thanks my friend, it was the best bird I have dont yet. The wife is my best critic and she loved it. I sort of copied what you do with your chickens (lots of herbs and spices with a good coat of olive oil), except for the brick. I think the marinate with oil might be the solution to the leather skin problem as this time it was almost like roasted skin. |
Yeah to me chicken jumps to the next level when it is padded down with a lots o herbs and spices.
I'm sure the oil does help along with a slightly higher cooking temp, since chicken takes smoke pretty quickly you can cook at a higher temp and still enjoy the smokey flavor with out it spending 5 hours under the lid turning the skin to leather.
Jason
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Thomas P.
BBQ Pro
Joined: 27 Jul 2005
Posts: 596
Location: Texas
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| Posted: Jan 06 2006 Post subject: |
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Roxy,
do you trim the cartilege ends off the ribs, also, or leave those on?
Thanks for the pics!!!
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roxy
BBQ All Star
Joined: 29 May 2005
Posts: 9331
Location: Wasaga beach, Ontario
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| Posted: Jan 07 2006 Post subject: |
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| Thomas P. wrote: | Roxy,
do you trim the cartilege ends off the ribs, also, or leave those on?
Thanks for the pics!!! |
I trim to 10 bones and 1/2 inch over the end of the rib end where it turns to the thin cartlage that connects to the breast bone, that is what I was taught is a St Louis cut. Where I make the cut at the end of the rack, there are three bones left but they are mostly cartlage.
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Chargriller Akorn
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chetman21161
BBQ Fan
Joined: 24 Apr 2005
Posts: 161
Location: Morganville, New Jersey
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| Posted: Jan 09 2006 Post subject: |
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hey roxy, chetman sendin' up a smoke signal. i just jumped on for the first time in a while. checked in on a thread form an old friend (you), and i just want you to know your pics inspired me. i had put the gator-pit and silver-smoker away for the winter, but nowwwwww, i will be pulling them out soon enough. by the way the bird looks fantastic. chetman !!
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roxy
BBQ All Star
Joined: 29 May 2005
Posts: 9331
Location: Wasaga beach, Ontario
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| Posted: Jan 09 2006 Post subject: |
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Chetman:
Long time dude, hope things are fine with you and your family. We have missed ya, not quite the same around here without you.
You got to get that smoker out and send up a signal, a case of the BBQ withdrawals will make you do just about anything.
And by the way that bird tasted even better than it looks.. OH Yeah!!
Dave
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Chargriller Akorn
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bigabyte
BBQ Super Pro
Joined: 09 Jul 2005
Posts: 1529
Location: Overland Park, KS
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| Posted: Jan 10 2006 Post subject: |
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Roxy, the ribs looked incredible (that chicken made me drool a bit), but that nap method thing you got there... I agree with what everyone else has been saying. You're really onto something there! I'll have to give that a try sometime! 
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roxy
BBQ All Star
Joined: 29 May 2005
Posts: 9331
Location: Wasaga beach, Ontario
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| Posted: Jan 10 2006 Post subject: |
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| WoooDoggy wrote: | | Roxy, the ribs looked incredible (that chicken made me drool a bit), but that nap method thing you got there... I agree with what everyone else has been saying. You're really onto something there! I'll have to give that a try sometime! |
Wooo:
Good to see ya back dude, where ya been? Busy smokin I hope.
Thank for the comps of the food. The BBQ Nap is something I have been working on for a while, not there yet but with some work, who knows..
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Chargriller Akorn
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3970010
BBQ Super Fan
Joined: 31 Mar 2006
Posts: 408
Location: Houston, Texas
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| Posted: May 17 2006 Post subject: |
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| I saw some of those rib racks the other day. So, you dont need to turn the ribs when you have rib racks? |
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Hogwild
BBQ Super Fan
Joined: 20 Jul 2005
Posts: 488
Location: Hastings, NE
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| Posted: May 17 2006 Post subject: |
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| 3970010 wrote: | | I saw some of those rib racks the other day. So, you dont need to turn the ribs when you have rib racks? |
I don't turn mine, even when I don't use racks. The only time I move them at all is if my smoker is full and I have one up close to the firebox where it's a little hotter....every hour or so I'll rotate a new one to that spot. |
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roxy
BBQ All Star
Joined: 29 May 2005
Posts: 9331
Location: Wasaga beach, Ontario
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| Posted: May 17 2006 Post subject: |
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I turn em over half way through as the higher up you go in the smoker the hotter it gets. The first time I used em I did not trun the racks and one side of the rib was cooked more than the other. At least thats the way it seemed to me.
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Chargriller Akorn
WSM
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Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit... |
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roxy
BBQ All Star
Joined: 29 May 2005
Posts: 9331
Location: Wasaga beach, Ontario
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| Posted: Feb 10 2007 Post subject: |
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Just thought I would kick this thread back up so some of the new folks can take a look and maybe get a few pointers on spare trimming.
Hope it helps out some.
Give the BBQ nap a try, my favorite part of winter Q'in.
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Chargriller Akorn
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BBQMAN
BBQ Super All Star
Joined: 13 Jun 2005
Posts: 15475
Location: Florida
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| Posted: Feb 10 2007 Post subject: |
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Wow, almost hard to believe more than a year has gone by since this was first posted!
That chicken still looks awesome!!!!!!! 
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"I Turned A Hobby Into A Business".
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roxy
BBQ All Star
Joined: 29 May 2005
Posts: 9331
Location: Wasaga beach, Ontario
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| Posted: Feb 11 2007 Post subject: |
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A lot has happened since that snowy day on late December. Looking at that little smoker and remembering how much work it was to figure out how to make it work sure makes me appreciate the Chargriller.
Mike:
That little cooker sure did a great job with chicken
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Chargriller Akorn
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