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Smokin it up. (Backyard Smokers Unite)


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#41 Juthro

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Posted 21 September 2017 - 07:52 PM

My pork, right off the smoker.

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#42 phlegmbae

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Posted 21 September 2017 - 09:13 PM

My pork, right off the smoker.

Looks great! Kinda looks like ya dusted it with powdered sugar from the slight glare! Cool effect!


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#43 Juthro

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Posted 21 September 2017 - 10:27 PM

Thank you, Phlegmbae.

It did have kind of a weird reflective glare coming off the glazed BBQ sauce and the fluorescent lights in my kitchen.

I thought about taking another picture, but it smelled soo good, and I was hungry :) (in my defense, I had been smelling it cooking for the last 5 hours, and couldn't take it anymore.)

#44 Juthro

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Posted 14 October 2017 - 01:14 AM

Alright I've got kind of a personal question for y'all. When you grill/smoke your chicken, do you spatchcock?

I can honestly say I never have, but I am thinking about trying it. Like I got a chicken thawing in the sink right now, and have to decide by tomorrow kind of thing .....

If you have ever tried it, I would love to hear your story. (other comments are welcome as well)

If by chance any of y'all aren't acquainted with spatchcocking, here is a short introduction.

[Direct Link]



#45 jkdeth

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Posted 14 October 2017 - 09:53 AM

I've don't that. Not for slow smoking in particular, but to speed up grilling time and get it more even cooking time. Usually I'm lazy and just split them.
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#46 Juthro

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Posted 17 October 2017 - 02:19 PM

Well I got lazy and distracted, and ended up smoking my bird whole.

It turned out ok though, nice and juicy with a good flavor from the brine.

 

post-136504-0-53359500-1508267970.jpg

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Edited by Juthro, 17 October 2017 - 02:20 PM.


#47 jkdeth

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Posted 17 October 2017 - 03:21 PM

Looks beautiful !

#48 Juthro

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Posted 17 October 2017 - 03:40 PM

Thank you brother.    It sure did taste that way.

 

I'm actually in the process of boiling down the carcass and a bunch of veggies from the garden to make some smoked chicken stock.  Then I'll can it up into pint jars.   I'm figuring on about a 1/2 gallon of stock  (4 pints).

 

Way healthier then that stuff they try and sell me in the store.



#49 jkdeth

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Posted 17 October 2017 - 04:11 PM

Love home made stock. I used to smoke or at least grill the bones whenever I deboned chicken or even pork chops, then use the bones for stock.

#50 jkdeth

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Posted 17 October 2017 - 04:12 PM

Also celery carrots and onions charred and smoked I've used for stock.
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#51 Juthro

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Posted 17 October 2017 - 04:30 PM

That's a good idea jkdeth, thank you!

I've charred tomato's, onions, and peppers for more flavor when making tomato sauce, but never for my broth.
I going to have to try that, thanks again for the great idea :)




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