NJTramcar Posted December 3, 2011 Report Share Posted December 3, 2011 That looks fantastic! Link to comment Share on other sites More sharing options...
NS Mike D Posted December 3, 2011 Report Share Posted December 3, 2011 from a few weeks ago used just a few pieces of apple wood no brine (enhanced birds) injected with pineapple/cranberry juice rubbed with a basic bbq rub glazed with a pineapple cranberry bbq sauce these were such a hit we did them again for T-day - to equally happy diners "... let it go - lets move forward." Link to comment Share on other sites More sharing options...
Mike Posted November 19, 2013 Report Share Posted November 19, 2013 Quote: Put mine in the soak this morning. On the fence about whether or not to use the WSM to cook it in tomorrow, or not risk it and use the oven. Don't risk it. Hard to get just right I think. One of those things to try some other time as an experiment I have a new gem of a butcher shop, and my problem with stock is solved. They process a lot of their own chicken (they have tons of marinated parts, stuffed breasts prepped birds etc) so they have tons of keel pieces, they freeze them three to a package for $1.25. They make the best stock-some fat, some bone, some meat. I grab a couple packs every now n then and whip some up-I am guessing I have about 2 gallons of chicken stock frozen right now. Grill Guy Rule #66. Don't ry something for the first time on a Holiday Meal. "Depend not on fortune, but on conduct." Link to comment Share on other sites More sharing options...
Mike Posted November 19, 2018 Report Share Posted November 19, 2018 Bump "Depend not on fortune, but on conduct." Link to comment Share on other sites More sharing options...
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