Ok Who is cooking today and what are they cooking?

[Big Poppa]

I have three weeks off from competing then 8 weeks in a row and then Im done until January....So what does a comp bbq cook do on off weeks? That's right, Cook

I have a brisket on the MAK, two butts on the drum and when the Brisket comes off the Ribs go on the mak....photos later

Now your turn

 

[jimsbarbecue]

Not cooking on anything today. Tomorrow Tri tip on the drum and chicken on the MAK and some home made country sausage.

 

[Bossy J's BBQ]

A week after my first semi-real comp I am smoking again. Daughter came home from college this weekend and requested Spatchcock Chicken with White Sauce. I threw in some chicken thighs for good measure. The family loves Chicken on the Mak and so do I. Wanted to work on Bite-Thru skin.
Here's a before shot:


Different cooking pattern. Usually I set the 1 Star at 275 and let it go. Not today. Wanted to start a little lower (and hopefully get more smoke flavor). So for the first hour I set it at 235.

This is about an hour and a half in:


At IT of say 120 to 125 i sauced each piece including the whole bird ( A little earlier than i normally do just to see if skin texture improved and if the color would improve)I sauced the Whole Bird with White Sauce and the thighs with Blues Hog/The Shed Mix. You can see it on the above pic. Notice the lonesome thigh on the bottom rack. I forgot to sauce it lol.

End pics:






Around IT of 150 I cranked the Mak to High. I wanted at least 1 hour on that temp just to see if i achieved bite-thru skin.
Pulled at it of 180 in the thigh. The individual thighs came off first bc they cooked faster. Left whole bird on for a bit. Pulled whole bird at temp.

Result/Observations: Skin on chicken thighs shrunk and exposed the meat. Probably not a good thing. Some skin was bite thru but not all pieces were hmmm. Hot spots on the 1 Star? I need to do the biscuit test again =)

Also, since i removed the smaller thighs first and tented them, would/can that contribute to rubbery skin?

The whole bird turned out juicy and very flavorful. I kinda liked the color on the thighs tho. All comments are welcome, just want to get better

Thx

 

[RickB]

Nasty weather here so cooking inside. Found some nice Chilean Sea Bass so that's on the menu. So here we go.

Chilean Sea Bass with a Caper Dill Tarter Sauce , Baked Sweet Potato and Steamed Broccoli with a garlic, lemon and olive oil dressing.

Enjoy!

 

[Big Poppa]

lets keep the cookin photos coming!

 

[Bossy J's BBQ]

I saw your bite-thru chicken post too late BP. I know why you always say the "search" button is your friend =). Sounds very interesting. Next time ill try it and see what happens =). Btw, hey BP does it only take about 2 hrs with that recipe or am I looking at it wrong?