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Cory Hess
BBQ Fan
Joined: 03 Jun 2010
Posts: 240
Location: Twin Lakes, WI
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 Posted: Jul 12 2010 Post subject: Birds and Beans |
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Got some new spices from Penzey's and thought I'd do up some yard birds.
Here's the birds rubbed up and ready to cook:
And just about ready to pull off:
Tried to get a shot with the spices. The one on the left was jerk, had the lime shoved in the neck. The one on the right was Galena Street.:
Also cooked up some beans in the DO:
Obligatory plate shot:
The wife made the pasta salad, one of my favorites. She used cukes that were among our first for the year. She pulled them today with some beans:
Hope you liked it, I know we did. 
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rodneymeatsnsweets
BBQ Pro
Joined: 15 Mar 2010
Posts: 743
Location: Richmond, TX
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| Posted: Jul 12 2010 Post subject: |
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Giggles Q look spot on perfect. Nice plate up as well.  |
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SmokinQueen
Joined: 09 Jul 2010
Posts: 5
Location: Indianapolis, IN
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| Posted: Jul 12 2010 Post subject: |
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Lookin' good, Giggles! The birds look beautiful and the pasta was definitely a really nice touch. Kudos to your wife! Now, I'm curious -- how long were the birds cooked for and at what temperature? The outside looks really crispy and the insides look very juicy! 
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Cory Hess
BBQ Fan
Joined: 03 Jun 2010
Posts: 240
Location: Twin Lakes, WI
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| Posted: Jul 12 2010 Post subject: |
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Took about 4 hours, most of it around 250-270*. The last half hour or so I cranked the heat up to help crisp up the skin some. I've used BubbaRib's brining method found here:
http://www.thesmokering.com/forum/viewtopic.php?t=4109&highlight=
the last couple of times I've done beer butt chickens and the results have been amazing. The meat is so juicy and flavorful. I highly recommend it to everybody.
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k.a.m.
BBQ Mega Star
Joined: 12 Dec 2007
Posts: 26020
Location: Southeast Texas.
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| Posted: Jul 14 2010 Post subject: |
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Giggles, beautiful job on those yard birds. The color on the skin looks fantastic, and plated up with the DO beans and fresh cucumbers has my mouth watering. Nicely done my man.
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Oregon smoker
BBQ All Star
Joined: 07 Nov 2006
Posts: 6246
Location: Portland, OR
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| Posted: Jul 15 2010 Post subject: Re: Birds and Beans |
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| Giggles wrote: | Got some new spices from Penzey's and thought I'd do up some yard birds.
Here's the birds rubbed up and ready to cook:
And just about ready to pull off:
Tried to get a shot with the spices. The one on the left was jerk, had the lime shoved in the neck. The one on the right was Galena Street.:
Also cooked up some beans in the DO:
Obligatory plate shot:
The wife made the pasta salad, one of my favorites. She used cukes that were among our first for the year. She pulled them today with some beans:
Hope you liked it, I know we did. |
So any information about the rubs, likes/dislikes, would you use them again?  |
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Cory Hess
BBQ Fan
Joined: 03 Jun 2010
Posts: 240
Location: Twin Lakes, WI
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| Posted: Jul 15 2010 Post subject: Re: Birds and Beans |
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| Oregon smoker wrote: | [
So any information about the rubs, likes/dislikes, would you use them again? |
The jerk works better when grilling. I used it on some breasts the other day. I took a couple scoops and squeezed some limes in it to make a paste and put that on the breasts and cooked at high heat. Came out fantastic. The whole bird I smoked didn't have enough jerk flavor to it. It was very good, just not jerky enough.
The Galena Street on the other hand, was amazing. It will definitely be what I reach for next time I'm using a store bought rub for birds. Has a little bit of kick to it. Not enough to overpower the taste of the chicken, just a touch. Sneaks up on you. I liked it.
Best part of both rubs is how I came to own them. My mother-in-law came down for a visit last weekend. She lives right up the road from Penzey's and decided to pick up a goodie bag for me. Had these two and some BBQ3000 and Northwoods. Gotta love the in-laws.
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"Tact is the art of making a point without making an enemy." |
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Oregon smoker
BBQ All Star
Joined: 07 Nov 2006
Posts: 6246
Location: Portland, OR
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| Posted: Jul 15 2010 Post subject: Re: Birds and Beans |
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| Giggles wrote: | | Oregon smoker wrote: | [
So any information about the rubs, likes/dislikes, would you use them again? |
The jerk works better when grilling. I used it on some breasts the other day. I took a couple scoops and squeezed some limes in it to make a paste and put that on the breasts and cooked at high heat. Came out fantastic. The whole bird I smoked didn't have enough jerk flavor to it. It was very good, just not jerky enough.
The Galena Street on the other hand, was amazing. It will definitely be what I reach for next time I'm using a store bought rub for birds. Has a little bit of kick to it. Not enough to overpower the taste of the chicken, just a touch. Sneaks up on you. I liked it.
Best part of both rubs is how I came to own them. My mother-in-law came down for a visit last weekend. She lives right up the road from Penzey's and decided to pick up a goodie bag for me. Had these two and some BBQ3000 and Northwoods. Gotta love the in-laws. |
Thanks!
I have a Penzey's near by.
How are the other rubs, if you have tried them yet. |
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Cory Hess
BBQ Fan
Joined: 03 Jun 2010
Posts: 240
Location: Twin Lakes, WI
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| Posted: Jul 15 2010 Post subject: |
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Haven't had a chance to try the other two yet. Have some family coming out next weekend (24th) for some birds and butts. Will probably give them a shot then, and of course I'll post my results.
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