ok I'm back to wet brine after fully reading the amazing ribs article. I'm going to try it. im doing 4 birds. I don't know my weight yet. I'm picking them up tomorrow.
Official 2022 BBQ, Smoking, Grilling, Baking and Beer thread
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jark87
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- Jun 5, 2011
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Decided to mix things up with some salmon. Seasoned up the fish, melted butter in the skillet and cooked the salmon. Removed salmon, added honey and Old Bay seasoning to the remaining butter to make a glaze. Yum!
Old bay and honey with butter. That is a mix that makes my mouth water. I love old bay. I can put it on anything I think. Lol.
I used to do salt/pepper/garlic on everything. One day it became bay/pepper/garlic. It's one thing that it goes with any kind of meat, fish or bird. But its great on eggs...... sautéed veggies..... any kind of potato or fry.... anything.
It's my turn to get bbq/beer season going 
Still a little cold in New Hampshire, but that's what heaters are for!
Still a little cold in New Hampshire, but that's what heaters are for!
- Oct 18, 2009
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I cook DW salmon all the time but she likes to season here salmon with a spicy glaze,
- Oct 18, 2009
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- Oct 18, 2009
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- Chlorine
- Salt Water Generator
- SWG Type
- Hayward Aqua Rite (T-15)
90 degrees. Show off.Another perfect pool day. The pool temp is 90 degrees perfect for floating with a cold one
Real men have pool water that is 50! And 2 days of non stop rain. That’s how we do it in nepa!
In NY the pool is 50 degrees and uphill. Both ways.
I see what u did there! lolIn NY the pool is 50 degrees and uphill. Both ways.
can I just say my Cornish hens came out awesome! no pics. lol. we ate them too fast. I just wish I could get more crispy skin with smoking chicken with skin on. eve drying the skin out uncovered in the fridge for 4 hours did nothing for it. I think it is just pretty much impossible with a low smoking temp. but they were really good. the amazing ribs brine article is spot on and easy to use. awesome!
I do chicken low and slow on the gas grill using indirect heat. I have similar problems and turn on the burners below them at the end. The 1.75 hours of fat drippings ignite 1 foot high and i babysit and rotate them for a minute or two for the quick sear. 5 mins with the oven on broil would probably do it as well.
- Oct 18, 2009
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jark87
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- Jun 5, 2011
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Indirect at 350° does the trick in my Kamado Joe. At that temp, it’s probably not “smoking”, but produces great chicken. I use the upper position of the grate so that I can get the bird up high enough in the dome to get heat reflecting back down onto the skin. I have a grate extender that goes even higher into the dome that I sometimes use. In the end, it’s the flavor that counts!
I still haven’t experimented with higher heats on my egg. I always go back to my Weber gas. I did have to learn though.
- Oct 18, 2009
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Man I’m moving to ur place for breakfasts. Always on point!Happy Mother’s Day to all. Just left over lamb chops and sunny side eggs
- Oct 18, 2009
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Due to work I now try to cook breakfast and dinner on the weekends while doing chores around the house and pool. Seems like I have had a lot on my plate the last couple of years so just trying to catch up
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