Few Weeks' Worth of Q-View

Discussion in 'Poultry' started by skinnydan, Aug 18, 2013.

  1. Hadn't intended to be absent so long, but a long trip to the West Coast and other bits of life got in the way. Rather than drop a bunch of new topics in, going to share the last few smokes (all poultry, conveniently) here:

    Chicken legs & quarters:




    We needed dinner and I just thought - why not get the smoker going, even if it's just the three of us (two older kids were in camp). A couple of experiments here - I literally got my Maverick T732 that day (thank you UPS) and I also had just picked up some other wood varieties - used Cherry and Pecan. I faked a rub based on some suggestions in one of my Weber cookbooks - kinda one from column A, one from Column B. Smoked around 1hr 45 mins to about 167; temperature in the WSM fluctuated a lot, so I think I still have control issues, but probably averaged around 250.

    Results were good, but the rub didn't quite do it - I don't think I'm a chef who understands flavor profiles or whatever, so I'm better off with formal recipes or premade rubs. There was also a difference of anywhere from 20-30 degrees between the Maverick and the built in thermometer, so clearly I learned not to trust the built in. I also think I should've taken it off a bit earlier - somewhere between 155-160. Good but not great meal, but I did turn the leftovers into Jambalaya which I enjoyed, so waste not want not.
     
    Last edited: Aug 18, 2013
  2. Boneless Turkey breast - we had guests coming for the weekend and it looked like a good opportunity to test out a slightly larger item. I brined a 3 lb boneless breast overnight in the Slaughterhouse brine, though I reduced the amount quite a bit given the relatively small size.



    Pulled it out after a 12-hour soak, rinsed & dried it. I only found out later about the idea of drying overnight, so I skipped that step. Used the Weber Southwest rub and apple wood for this smoke. She sat on there for about 3 hours all told - temps on the smoker were all over the map - anywhere from about 230 to 270. I suspect that with so little food on the grates (or maybe it was the amount of water in the bowl) it's a bit harder to stay at a steady temp. I closed some vents down about halfway through and that helped keep things under control a bit more. Ended up taking it off around 155 and dropping it in some foil.

    We had it for lunch the next day, so I didn't bother worrying about crisping the skin up. Made some honey mustard and it was outstanding, Even have some leftovers likely to make turkey burritos sometime this week.
     
  3. Last one - chicken wings. We had some friends come by today we haven't seen in a while, so we figured on a mixed grill of wings, sliders and hot dogs (for the kids, mostly)





    This is a repeat of the first smoke I ever did, so a little experience helped here. I used the same Weber Southwest rub from the turkey the other day, and Hickory. Temp held rock steady at 240, and they sat on there for about 1:45. Dropped them on the gas grill for 5 minutes to perk them up and they were fantastic. Not even any leftovers - I sent the few that were still there at the end of the meal home with our friends. 
     
  4. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Skinny Dan. try adding some Cinnamon and "Turbinato" sugar to the party(raw sugar) 

    That's , another layer , then if you add a 'Hot' element - you get another layer ...  and so on... strong or I should say , stand alone , flavors... simple as I can get [​IMG].

    Give , JJ a call , I could be off ...
     

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