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Chicken and butt
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Doc1680
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Joined: 17 Jun 2005
Posts: 2609
Location: Indianapolis

PostPosted: Jan 08 2006    Post subject: Chicken and butt Reply with quote

Well fellow smokers. I've been working on an all-purpose rub. I finally got something worth trying so I whipped up a small batch to use on a chicken. And being a pork man, I of cousre have to have a representative from the swine delegation. On to the pics!

A nice 5 lb. chicken and a equally nice pork butt.



Time to rub my meat. Confused I hit the butt with a plain mustard slather and my pork rub. The chicken got a massage with olive oil (thanks for the tip roxy) and then dusted it with the afore-mentioned new rub.



Wrapped both in plastic wrap and it's bedtime for bonzo.


This will be the first time I get to use my christmas gift.


Updates tomorrow.
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Steve-O
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Joined: 31 May 2005
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PostPosted: Jan 08 2006    Post subject: Reply with quote

I'm intrigued! My BIL gave me his "all purpose rub" at xmas. I thought "yeah, right". But I just may have to give it a try sometime. We have some friends that won't each pork or beef. This might be a great way to cook something for everyone.

Nice looking thermometer. What brand is that?
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mding38926
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Joined: 24 Jun 2005
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PostPosted: Jan 08 2006    Post subject: Reply with quote

Looking forward to the updates Doc
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roxy
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Joined: 29 May 2005
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Location: Wasaga beach, Ontario

PostPosted: Jan 08 2006    Post subject: Reply with quote

The antisipation builds..

You sure thats a chicken..? Looks like a small turkey. Maybe its a capon.

Oh come on with the pix..!! Laughing
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Chargriller Akorn
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Doc1680
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Joined: 17 Jun 2005
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PostPosted: Jan 08 2006    Post subject: Reply with quote

Got a late start this morning. And to top that off, it's very windy today so I've been battling my smoker trying to stablize the temps. The butt's on. When the temp gets right, the chicken is next.

Smile It's a chicken roxy. It is big for the weight. Looks as big as the 8lb. butt.

Steve-O
That's a Brookstone remote my dad got for me. It's nice, but it's not programable. It give you a choice of meat and then lets you select the desired doneness.
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Doc1680
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PostPosted: Jan 09 2006    Post subject: Reply with quote

The butts going good and the chicken is on.


The smoker is doing much better. The wind has died down and the temps are holding steady.


Time for a little nap.

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MacMitch
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Joined: 22 Dec 2005
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PostPosted: Jan 09 2006    Post subject: Reply with quote

You didn't say what time we are suppose to be there??????
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Doc1680
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Joined: 17 Jun 2005
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PostPosted: Jan 09 2006    Post subject: Reply with quote

Come on by MacMitch. The beer is cold and the Jack is two fingers. Very Happy

The chicken is done.


The rub had a little too much salt for my taste, but overall it's got good flavor. The skin, while not crispy, is very delicious and edible.

The but still has a while to go. It's at 169* now.

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roxy
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Joined: 29 May 2005
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PostPosted: Jan 09 2006    Post subject: Reply with quote

Doc:

Good to see you have incorporated the BBQ Nap into your routine. Aint nothing like a little down time with dreams filled with some good eats.

That butt is looking amazing, real nice colour developing.

So how do you like that smoker..?? I am looking at upgrading from the wee one I got and Home Depot carries that model. Would you recomend it..??
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dabaslab
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PostPosted: Jan 09 2006    Post subject: Reply with quote

Doc, that be some nice lookin' grub. I've got that same smoker but with all the wires and gadgets yours looks like something from the space shuttle! Very Happy
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Doc1680
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PostPosted: Jan 09 2006    Post subject: Reply with quote

Thanks for the love guys

Roxy,
There was no one here at the time so I took the time to add the BBQ Nap to my routine. The chargriller is an o.k. smoker/grill for the price. The one drawback is that the metal is thin. It looses heat quickly. I have made some mods to it to help it out and it does fine now. I'm happy with it for now. Seeing that it probably gets colder up there I would try to find something with thicker metal, but if you do decide to get one, the mods i've made are here.
http://www.thesmokering.com/forum/viewtopic.php?t=810

dabaslab
My buddies tell me I got more probes than NASA. I use the two white ones to give me smoker temp. The others are for the meat. I used to use a couple of oven therms that sat on my cooking grate, but I got tired of loosing heat opening the lid to check on temps. I would recommend getting a couple.
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roxy
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PostPosted: Jan 09 2006    Post subject: Reply with quote

Doc:

The thin metal is a problem agreed but my setback is a thin pocketbook. There are only two smokers in the price range I can afford so options are limited. I have worked with a thin metal smoker and agree with the heat loss but what can I do as I am not a rich man. Just got to work with what ya got I guess...
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mding38926
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PostPosted: Jan 09 2006    Post subject: Reply with quote

LOL......Doc I gotta say...that is a classic BBQ nap!
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Mikesooner
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Joined: 19 Jul 2005
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PostPosted: Jan 09 2006    Post subject: Reply with quote

Looks like a good enough reason to visit Indy to me!! Maybe you ought to try a WSM..once you get em figured out..the naps will get longer, especially with the army of probes you've got handy!! Not to mention the refreshments!! Booyah!!
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allsmokenofire
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Joined: 26 Apr 2005
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PostPosted: Jan 09 2006    Post subject: Reply with quote

Doc....that's some fine lookin' eats. That yardbird in particular made me hungry, and I just ate dinner. Let us know how the butt turns out too, and thanks for sharing the pics!
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Doc1680
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Joined: 17 Jun 2005
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PostPosted: Jan 09 2006    Post subject: Reply with quote

Roxy,
I feel ya on the money thing. That's the reason I got the CG. Couldn't shell out 300 for the brinkman. I didn't mean to make the CG sound bad. I like it. It turns out some great Q.

Mikesooner,
Ya gotta get all of the probes hooked up BEFORE you get into the refreshments. It doesn't work so good after. Very Happy

Thanks for reminding me about the butt allsmokenofire. Here's the finished product. After 11 hrs.


Let it rest for an hour then pulled.


Thanks again guys. When I buy a house I'll invite you all over to sample a little hoosier hospitality.
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BBQ Nut
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Joined: 05 Jan 2006
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PostPosted: Jan 09 2006    Post subject: Reply with quote

Man Doc, you have got me psyched now! I have the same setup as you and can't wait to get the mods done. (Gotta wait until this thursday, payday, to order some stuff). That is some fine looking meats you pulled off Very Happy
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Mikesooner
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PostPosted: Jan 09 2006    Post subject: Reply with quote

Doc..that looks like a pan of heaven!! What do you sauce it with? Fine looking piece of meat before you pulled it also!
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roxy
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Joined: 29 May 2005
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PostPosted: Jan 09 2006    Post subject: Reply with quote

Great job Doc, looks like just enough for me.. What you going to eat.. Laughing Wink

Real nice looking bark.
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allsmokenofire
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PostPosted: Jan 09 2006    Post subject: Reply with quote

Quote:
Great job Doc, looks like just enough for me.. What you going to eat..

LOL....yeah, I'd plan on an extra chicken just for me, too. Wink
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