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PostPosted: Fri Mar 29, 2013 1:00 am 
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Joined: Wed Mar 27, 2013 1:19 pm
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Location: Macedon Foothills (Sunbury), Victoria
In my desperation to enjoy some smokey chicken, this was my resort with out having to deal with the dark little one.... :|
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hiding in the corner...... mumbling swear words at me.. wanting a chance to shine :!:

it was when i first moved in, gasser was bottled up and ready for action! i wanted to use my stash of mulberry timber for my smoke source...
That's when the peer pressure from " edgy" got heavy to "just do it!"
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so after much procrastinating, i went to my local chicken supplier and picked up a pair of size 18 birds... prepped em up and butterflied them open.
i found some left over dry rub i made for beef ( you will learn as i'm not very fussy 8-) )

the rub consisted of : smoked paprika, onion powder, butt loads of garlic powder, brown sugar, oregano, salt n pepper.. nuffin special :?
where the magic began is cooking "indirectly" with only having a grill over the middle 2 burners, that remained off, and lit the 2 outside ones. Underneath the cooks, i put a tray with water to keep the radiant heat down.
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to keep in the flavor that i like ( bitter sweet smoke 8-) ) i chunked up my timber into chips with an axe (mattock was all i had handy actually :D ) and packed them into foil pouches. After making the pouches i put 2 smallish slits in them for the smoke to get out. I placed them directly over the outside lit burners, that would heat the pouch and smolder the timber.... effectively making charcoal inside the pouch! I fashionably used 4 times the recommend amount of smoke, as you would expect of me.....
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Long story short, about 3.5 hours later (1.5 hours of cook time they were crutched in foil) at about 140*c my chooks were done! got a little bit of a smoke ring... but the next day is where the magic happened!
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We threw the leftovers straight outta the fridge, onto Leb bread (pita) buttered with garlic sauce first!! and put some 'slaw on top... :o

That's when I was learning that smoked food ( well the stuff i come up with anyways!) taste soo much better the next day!! the flavors seemed to have mellowed out and blended, some of the underdog spices in the rub shone their shy heads!

The added bonus is the smell the next day, reminding you of the day before... as well as the garlic re-flux LOLOL :lol:

_________________
Hark style offset smoker
1986 57cm Webber Kettle
Shiny Gasser
lil Brinkman
Charcol grill
Modded BBQ specialist
Creosote enthusiast
...... Sooooo wheres the brisket at??

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PostPosted: Fri Mar 29, 2013 1:11 am 
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Joined: Thu Mar 14, 2013 8:45 am
Posts: 3666
great work on the gasser there mate!!!!
ive never tried to be honest, not when i have the kamado available

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KCBS Melbourne 2015 - 9th/15 Outright
ABA Port Macquarie - 11th/45
- 3rd Lamb
KCBS Melbourne 2016 - 7th/17 Outright
- 2nd Chicken


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PostPosted: Fri Mar 29, 2013 4:19 pm 
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Joined: Wed Mar 27, 2013 1:19 pm
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Location: Macedon Foothills (Sunbury), Victoria
Beaver wrote:
great work on the gasser there mate!!!!
ive never tried to be honest, not when i have the kamado available


Desperate times call for desperate measures!! :)

_________________
Hark style offset smoker
1986 57cm Webber Kettle
Shiny Gasser
lil Brinkman
Charcol grill
Modded BBQ specialist
Creosote enthusiast
...... Sooooo wheres the brisket at??

Image


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PostPosted: Fri Mar 29, 2013 9:22 pm 
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Chromis,

i LOVE your ingenuity, i try to do things to the book (my missus calls it OCD, im fine with that) i wish i could step outside the box but unfortunately i hate failure so i apply logic to everything :)

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ImageImage
KCBS Melbourne 2015 - 9th/15 Outright
ABA Port Macquarie - 11th/45
- 3rd Lamb
KCBS Melbourne 2016 - 7th/17 Outright
- 2nd Chicken


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PostPosted: Fri Mar 29, 2013 9:51 pm 
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Joined: Wed Mar 27, 2013 1:19 pm
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Location: Macedon Foothills (Sunbury), Victoria
Beaver wrote:
Chromis,

i LOVE your ingenuity, i try to do things to the book (my missus calls it OCD, im fine with that) i wish i could step outside the box but unfortunately i hate failure so i apply logic to everything :)

Thanks for the support man!! :)
your food looks and tastes awesome!! you ain't doing nothing wrong!!
but if ya ever were thinking of something that might FAIL, let me be the Guinea pig.. cause i don't mind f#$%ing up :D on the plus side, my dog weighs almost as much as me, so he makes all my BBQ fails disappear.. :lol: yeah man!! he neeever complains about my BBQ! come to think of it..
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here he is waiting for his smoked skinny beef link
dogs are the PERFECT BBQ companion:
Never complains, "whens the food gonna be ready?" and "you said that 2 hours ago"
Always get super excited when i bring meat home.. instead of " what are you gonna do with all that?"
Always reakons my food is awesome!!
i think i'm onto something here :lol:

BTW we need some OCD around here man to keep us honest :D

_________________
Hark style offset smoker
1986 57cm Webber Kettle
Shiny Gasser
lil Brinkman
Charcol grill
Modded BBQ specialist
Creosote enthusiast
...... Sooooo wheres the brisket at??

Image


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PostPosted: Fri Mar 29, 2013 10:20 pm 
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Joined: Thu Mar 14, 2013 8:45 am
Posts: 3666
I like to be organised when cooking

most outing to costco ill drop about $200 on meat

ill buy, pork belly (home made american bacon) usually about 3-12kg as people buy it off me (shhhhhhhhh)
ill buy a beef rump about a 6kg one (pulled beef for chilli con carne)
ill get about 3-4 pork shoulders (great just in the freezer ready to go)
ill get a pack or 2 of chicken thigh (tandoori chicken for curries)
when im feel like impressing guests ill get 2 packs of ribs, god they are expensive ($15 per kg) but they are when i bring out the big guns

to date my biggest spend is $750 but thats because i bought a computer chair :)

in saying that ive ALWAYS got stock where with 2 days notice i can pretty much have whatever cooked without having to go shop for it (1 day thaw and 1 day of cooking)

most of my recipes ive honed (ive upped my game on hotwings again by finding by simmering the franks hot sauce longer and adding a smidgen more vinegar they are amazing) hence the OCD

Ive started to log all my cooks in a notebook so i can slowly change elements on them and reproduce the results for consistency. i HATE cooking something amazing and thinking "how the F*&K did i do that again?"

_________________
ImageImage
KCBS Melbourne 2015 - 9th/15 Outright
ABA Port Macquarie - 11th/45
- 3rd Lamb
KCBS Melbourne 2016 - 7th/17 Outright
- 2nd Chicken


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PostPosted: Sat Mar 30, 2013 12:56 am 
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Joined: Wed Mar 27, 2013 1:19 pm
Posts: 1799
Location: Macedon Foothills (Sunbury), Victoria
Quote:
Ive started to log all my cooks in a notebook so i can slowly change elements on them and reproduce the results for consistency. i HATE cooking something amazing and thinking "how the F*&K did i do that again?"


Lololol :lol:
That's totally me and the Mrs cooking dilemma!!

Your a sharp man to actually write it down!!! :idea:

I gotta start doing that.... man there's been some good grub before at my place... never to be tasted again !!! :cry: I gotta pick up my game plan!!

2 cheers for slightly OCD!! :D :D

_________________
Hark style offset smoker
1986 57cm Webber Kettle
Shiny Gasser
lil Brinkman
Charcol grill
Modded BBQ specialist
Creosote enthusiast
...... Sooooo wheres the brisket at??

Image


Top
   
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