SO much more comfortable doing ribs over coals but that wasnt an option today due to thunder/lightning/hail...

These turned out ok, still lacked the smokey goodness of the bbq.



Glazed and out of the Broiler



On the plate.

I served with traditional cornbread and a horseradish slaw.

Nothing to be out cooking in. My cousin was in a highrise downtown and reported snow outside his window.

Today on my way home from the gym I saw a weber grill discarded on the side of the road. Not sure why, since I have 2 already, but I felt it my duty to rescue the little guy! They go FOREVER!!!

Threw it in the back of the truck and took it home. All it took was some serious elbow grease and some steel wool to breathe some life back into him...



Fired it up and made a feast of szechuan grilled chicken with grilled pineapple. Heat distribution was good, airtight for smoking, welcome back little buddy!!!

I had a couple whole chickens that I wanted to brine before roasting. I started with a brine heavy on apple cider vinegar, then realized too late that the chicken was still mostly frozen despite being in the fridge for over a day.

I watered it down quite a bit, but it will have been in the brine about 14-16 hours before it goes in the oven for lunch. Any idea how bad this will be, having been in a highly acidic brine for that long?

never brined chicken that long but have done it other meats and they end up souer but tender. but thats quiet obvious.
why dont you take the chicken out of the brine early or change the vinnegar brine against some apple juice based

Tried the 'Modified Minion Method' for slow cooking on the Weber. Worked brilliantly.

To do this make 3 rows of briquettes 3/4 of the way around the outside of the grill like fallen dominoes with one row on top of the other 2. Add wood chunks of your choice:



Add drip pans and light the first 5 or 6 briquettes:



Add meat, I did a pork shoulder rubbed with a spice blend from Penzeys and injected with some apricot nectar and apple juice.



Cover and let it go for 6 ish hrs. Will stay a consistent 200-250. I opened once an hr and misted with the apricot nectar/apple juice blend.







Make a bbq sauce and serve it up!

I'm loving the use of the "rescue" grill. Well done!

PTW FTW wow, well done

Two of my friends held an Iron Chef competition this weekend. For any foodies that don't venture into the No Content Thread, here is a link to the Iron Chef Trip Report.

delicious looking pork, well done.

Thanks. I must have watered it down enough. Didn't turn out sour or mushy. (Lol at my lazy way of a quick truss.)



Pork looks awesome PTW!

Thanks for Iron Chef report IrishThug.

I may be completely wrong about this, but from what I understand, the purpose of trussing your chicken is not to close the cavity (which would be worthwhile if you were stuffing it); it is to keep everything snug and compact, like a football with arms that stick out. This is done to help this thing cook easily. An un-trussed chicken somewhat resembles Sputnik, and will cook very unevenly unless held together. There is no point in trussing it as you did, as far as I can see.

I agree that this method was not effective.

how did you light the briquets?

Touch of fluid. While I usually use a chimney (and lump charcoal for that matter) neither is compatible with this method.

Could someone please point me in the right direction concerning home made southern fried chicken. I'm a Brit so if there are any ingredients that are vital which we cant get easily here, then a substitute would be really appreciated.

Thanks in advance.

I remembered your post last night and decided this would be a good thing to throw in the crockpot for lunch today. 2p2 was taking too long to load at the store, (lol living in the sticks), and all I remembered was cream cheese and chicken.

After checking the recipe when I got home, I ended up throwing the following in the crockpot:

2 1/2 pounds chicken breasts
8 oz. cream cheese
1 can fire roasted tomatoes, (glad I had them in the cupboard already)
can of cream of chicken soup
can of chopped green chiles
an onion, chopped
2 cloves of garlic, minced
tbsp. chili powder
tsp. cumin
salt and pepper

I probably would have gone heavier on the spice, but the granddaughter was going to be here for lunch. Shredded the chicken breast. Threw the meat in corn tortillas, with a little of the liquid top and bottom, (hard to do because there was so much chicken), covered in Mexican blend shredded cheese and heated in a 350 oven for 15 minutes.

Easy and tasty. Will definitely make again. Going to have to spend more time on the crockpot365 site for ideas. Want to do Italian beef soon, and carnitas.

Thank you!

I'm used to cooking for the two of us for lunch, but with the kids home from college, they're home on their random days off from work, and our daughter is coming over with Olivia every Wednesday. By the time I adjust to having more mouths to feed around here, they'll head back to college.

http://www.foodnetwork.com/recipes/p...ipe/index.html

This is the best fried chicken I have ever made.

Prepping the pit @ 6am for a goat bbq in the northern nevada desert...full birria trip report to follow...

and i jsut got hard

+1 I admit to turgidity as well.

Smitten and considering the seven hour drive to Empire. Burning Man trial run?

+2

Ok, as promised here is the full TR on the Great Goat Pit BBQ in the Desert. Had a fantastic friend pass away unexpectedly who loved his annual Goat BBQ. We put this together in his memory.

It was pretty windy so we opted for buried dutch ovens as opposed to open grilling as not to get sand in the meat, etc...

2 butchered goats, 5 large Lodge dutch ovens, a crap ton of spices and marinade (24 hrs) and we were ready to roll.

Readying the pit at 6 AM:



Goat Marinating:



Me packing up the Dutch Ovens:



Packed with a light beer in each for braising fluid along with excess marinade:



Loaded Pit:



Adding Aromatics Before the Bury:



Out of the pit with a f-ing hot steel pole...



Ready to serve:




Served in large chunks that were fall-off-the bone tender with an assortment of sides including handmade tamales and salads:



I did the ribs in their own Dutch Oven so they were easy to identify and hit em with a glaze and tossed em in a broiler, babyback style. Turned out delicious, but in the future Id remove the fatback before broiling as there is a ton more than on babybacks or pare ribs.




And that was Lunch.....



For dinner, shredded the goat haunches:



Made a spicy corn salsa:





Served taco style...



Dinner under the stars:



RIP DT...

More like GOAT pit, imo