Oink n Cluck on the 4th

[Trilbysdad]

I Smoked 4 racks and two chickens in my Brinkman off-set on the 4th. It came out awesome. This was the first time I didn’t over coat the ribs with paprika and a bunch of spices. I rubbed Five Asian spice, seasoned salt and garlic powder. That's it!

For the whole chickens I rubbed them in garlic powder and Michelbobs poultry seasoning over night. I then heated up a solution of butter, honey, maple syrup and garlic cloves. I injected each bird in about six different locations.

I smoked them with McIntosh and Cortland Apple wood, seasoned of course, for close to five hours.

Winner, winner I've learned that coating the ribs and chicken with a thick layer of rub isn’t necessary.
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Ham Dawg BBQ - Home of the Award Winning Ribs !!

[k.a.m.]

Trilbysdad, sounds like an awesome cook Sometimes it is good to taste the meat, I agree Nicely done.
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Always remember slow and steady wins the race.

Hybrid Cooker

[rocksmoke]

I agree k.a.m, less is better. We will kick "butt" in the smoke - off ,T'sDad.
HAM- DAWGS Will be # 1 !!!!!
Smoke on !!!!!!!!!!