Porkchop

tried this with the Old Bay instead of my rub... next time, i'll go a little heavier. proportion was per the instructions on the bottle... 3# ground beef (75% or something) 2 T. Old Bay 3 T. Worchester sauce 1 T. onion juice make into 1/2# patties and put in 250 deg. smoker, indirect, with cherry or hickory for smoke. turn (gently!) after about 1/2 hour. takes about 45-60 min total cooking time. came out smokey (no need for bacon!) and very juicy even tho well-done. if you've not done nice thick slow-cook burgers before, give it a shot. it'll get you over the "same old burger" blahs...

i really like the PAD-135! i mean, if i were into the whole "tiled" thing. i think that'd be my choice for a tile color. i really like the matte finish!

those are some great pics, jack!! can't wait for mine! hey, how did the welds on the KK compare to the old K? i know you weren't too happy with the metal work on the mexi-K...

well, lessee, i've got some mardi gras beads here somewhere and, while i have said nice things about you sanny, the credit for the thread in question should go to curly! FD, i'm sure you could say it more colorfully i don't think sanny's responsible, even in part, for a certain thread being removed from this forum you are BOTH very naught girls... no wonder curly has nothing but nice things to say well, anyway, i'm FAIRLY sure you're girls. you know the internet these days... i'm actually a lesbian trapped in the body of this big hairy throwback! except i don't know cars...

plan on bone-in, skin-on chicken breasts. on sale in town for .79/lb. hoping they're not "enhanced". if not, brining with some old bay (thanks for the idea majestik) and grilling hot! i do a combo trick on these, where i get the smoker going and ramping up; at around 250 i throw on cherry chips and the chicken and let the temp climb to 550, skin side down. flip after 20 min and roast til done, about another 10.

you. ain't. right.

well, now that's diff'rent! a ribmonkey doesn't know it has been given the keys to the kingdom, so to speak. women are WAY too curious to make good ribmonkeys... and devious too.

dang it. that's the trouble with the world today. women using grills! greg, you dont WANT her to know how to operate it. let it remain a mystery, so that YOU will remain the rib connection...

porkchops on the grill, curley? there's more than one with that plan tonite!

very nice! sounds like you are a true enthusiast; moving that all by yourself so you can get them leg quarters on! take a long look at that clean interior; wont stay that way long!

jack, that is suh-WEET!! nice digs, brother! you gotta love that fine adjuster knob on the draft door! have you christened it yet, or do you shy away from such foolishness?

i bought "all natural" at sams the other day; tysons. when they say "all natural", they meant 12% "all natural" chicken broth added... i buy them anyhow. even calculating for what i'm spending on the "broth", it's a decent deal. just not allowed to brine it myself... and, bottom line, pretty tasty off the ol' mexi-K. 550 indirect about 40 min. papery, crispy skin! juicy meat!

it's kinda funny this thread is seeing so much attention; just took 2 birds out of the deep freeze this morning for dinner tonite! love chix off the grill!

while not a huge beer-butt fan, i'm not a detractor either have you tried brining? brining pieces or whole chickens accomplish many of the same things steaming it from the cavity does; reduces cooking time, produces juicy meat, and gets the flavor as deep into the meat as injecting. problem is anymore, cant get chickens that aren't "enhanced", which is just stupid! you can't brine an "enhanced" bird; already got salt in there. reason i'm not a beer butt fan; i don't like whole chicken in general. i like parts. that's hands-on eating, not fork and knife eating. cutting a spatch'd bird or whole into parts makes even more mess, and the escaping juices get the skin soggy. i like crispy chicken skin. if KFC sold just buckets of fried chicken skin, i'd be in line right now! and i vote you DONT boil that chicken!! unless you're making soup.

just mixed up some of that lexington vinegar sauce with sugar free/low sugar ingredients (atkins), and it is wonderful! this is my new vinegar sauce! thanks for sharing this dennis!

sanny, that comment with that avatar... it just ain't right. if you're going to make those kinds of comments, we need an updated pic in that avatar. black bars over the eyes are fine...

c'mon sanny. supreme means "sour cream"...

we don't have BJ's here. too bad, that sounds like a deal!

i don't really like spatchcock'n chickens. i break them down to eatin' pieces and i've never noticed a difference in juiciness. anymore, any chicken cheap enough for me to buy already has "12% broth added" which is ok, i guess. always comes out good, but it doesn't give me a chance to do my own brining... ALTHO, once i get my KK i might consider saving up for a rotis...

didn't sound obstinate. i just was trying to say "i don't know" in a way that doesn't make me sound dumb. i dont question the meat on my smoker anymore. let it cook the way it wants to cook; worry makes the meat tough! i think we get caught up in the "rules" of bbq.

dude, don't question it! wasn't being dogmatic, just "supposin'"! these ain't big macs; not every one is the same. always more than one way to skin a cat, yknow! only way to settle this is for you to do one low and slow, and me to do one hot and fast! that's why it's called the learning place!

I LOVE IT!!!

you are right on 2 things, i figure: 1) very forgiving 2) longer cook would have rendered out more fat and broken down more connective tissue that's the beauty of this things size and overall uniform shape. because you can really take your time with this beast, the internal temps get to sit at plateau for a loooooong time, and all that connective tissue breaks down nice. do a whole one sometime for a party!

Re: Jeez - it is kinda harsh around here!