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  1. backcountry

    Good Chicken Rub?

    TN_BBQ, wicked idea! I couldn't find Jerk Paste at the Safeway, but I found some canned chipltle peppers like you mentioned. Put them in the food processor, added olive oil, a bay leaf, garlic, thyme, tequila and lime... Bagged the chicken for 48 hours in the stuff and slow cooked it on the...
  2. backcountry

    Good Chicken Rub?

    Thanks guys. I had thought of maybe just removing the skin before dusting them and putting them in a ziplock to really let the flavors penetrate, but I don't want it to dry out on the grill either... So I might go the wet route. Jerk paste sounds interesting. Given that we're kind of roughing...
  3. backcountry

    Good Chicken Rub?

    Looking for a bit of a twist on a regular dry rub for chicken. Going to a remote smowmobile in only cabin this weekend for a fishing trip and I'm in charge of the meat on Saturday night. I want to do 1/4 chickens with a bit of kick. Any suggestions on a rub recipe with a bit of kick? I'd like...
  4. backcountry

    Ham...

    Nice and simple; I can appreciate that. Maybe a touch of honey and orange juice to glaze will be a nice touch. Thanks guys.
  5. backcountry

    Ham...

    Picked up a pre-cooked/smoked ham today. Plan on smoking it to go along side a smoked beer can chicken this weekend at the cottage while we're closing the place down for the winter. I did a large ham last Christmas and I wasn't happy with the rub or the mop. Anyone have any ideas or suggestions...
  6. backcountry

    Grillin On The ECB...

    You can either run the fire pan where the water pan goes, or use less charcoal and put it where the top grill goes and just put the grill right on top of that for a great sear. I've tried both with my ecb and either method is just fine. Try it, you'll love it!
  7. backcountry

    Unfoiled Spares

    So this was mostly a successful smoke. The ribs ended up being the absolute hands down best tasting ribs I've ever eaten. I attribute this to a few things. Most of all I think it was the fact that the TBS was going steady the whole time with no thick white at all (which I always end up with a...
  8. backcountry

    Unfoiled Spares

    Thanks DDave and danbury. I read about the bend test once upon a time, but forgot about that. Cool. Been a bit of a bad start today... Dropped the display half of my wireless thermo in a full sink just after getting the smoker up to temp... No camera, no spritz bottle for a while, so I'm left...
  9. backcountry

    Unfoiled Spares

    Doing 3 racks of spares today. They're on the ecb right now with hickory chunks providing the tbs. I was thinking of trying them unfoiled for a first time. Can someone lay down any method differences? How often would you baste them? At what point? I would have liked to do a q-view, but my...
  10. backcountry

    3 different flavors CB in cure today

    Looks great. Lots of waiting, but seems well worth it!
  11. backcountry

    Help finding a recipie

    Hmmm which of these do I use.... Great timing to bring this dip up, Dude! I just so happen to have some leftover chicken... Thanks to the others as well for posting links and recipes.
  12. backcountry

    Looking for Jerky Info.

    Oh... And I don't put any water in the water pan because the goal is to dry your meat and steam doesn't help too much. Sorry if I'm pointing out the obvious...
  13. backcountry

    Looking for Jerky Info.

    I run just one tray of smoke in my GOSM type smoker on jerky as it seems to absorb the smoke flavor quickly. I use round roasts usually, but any lean roast that's on sale will do. I typically only make jerky in the winter months, so I can get the unit as low as 180F and no higher than 200F. My...
  14. backcountry

    Two Whole Chickens - Spatchcocked

    Part 2: Made up some home made taco seasoning with chili powder, cumin, onion powder, garlic powder, paprika, sugar and oregano. Kept it light so as not to overshadow the subtlety of the tasty citrus brined chicken. Added some water and reduced it. Got some yellow tortillia shells ready...
  15. backcountry

    Two Whole Chickens - Spatchcocked

    Thanks for the advice and great comments. One bird is almost gone here at work. Had it on fresh kaisers with some Famous Dave's Sweet and Zesty Q sauce.
  16. backcountry

    Pulled Pork as currency?

    Wow, busy smoke with all that going on! PP looks great.
  17. backcountry

    3 different flavors CB in cure today

    Thanks for the link, Dawn. I will order the 2 pound bag for sure.
  18. backcountry

    3 different flavors CB in cure today

    Being Canadian, I'd really like to try this one day. I just need to find out where to buy TQ! Never seen it before. Looking forward to seeing the finished product!
  19. backcountry

    Two Whole Chickens - Spatchcocked

    The temps weren't holding too well at my target 275. They seemed to hover between 250-260F. I have a hard time trying to figure out how long the coals lasted as every time the temps started to fall slowly, I added small ammounts and that seemed to help it rise back up to 260F again. As far as...
  20. backcountry

    Bless me smokers for I have sinned

    A little bit of q-view is better than none at all! I'm sure we've all been there before: Entertaining friends and family, full smoker, prep work, beers to crack and consume... Still looks like a great feast. Thanks for sharing.
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