Cornish Game Hens for the Brinkmann Grill and skin on chicken thighs for the ECB. I'm trying to think of something else to throw on the ECB... So what are you cookin' this weekend?
What are you cooking on your ECB this weekend?
- Thread starter bobank03
- Start date
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Anyone else Q'ing on their ECB's? Pics of your rig and your Q are welcomed and encouraged. We are all looking for new ideas and ways to make the ECB's better.
stevec1584
Newbie
Thanks for the group invite, Bobank. Glad to see a fellow MA ECB fan too!
Throwing this puppy on tomorrow morning around 7am. 7.55lb picnic all rubbed down and injected. The rub was a mish mash including salt, pepper, cayenne, paprika, garlic powder, brown sugar, wasabi salt, and a dash of curry powder. Injection was Louisiana hot sauce, Worcestershire and apple cider vinegar, plus a slurry of leftover rub.
I plan on smoking around 250 with applewood chunks and hickory chips, foiling after 5 hours and power cooking her til she hits 185. I'm going for sliced/chopped meat, as I intend to spin the majority of this into a pork chili and I don't want it getting too fine and losing the texture in the chili. I'll have my crock pot simmering away with crushed tomatoes, bell pepper, onion and jalapenos while the smoker is running. I also plan on collecting all my drippings and adding those in for added flavor.
I'm foiling this time around for two reasons: one, last time I did a butt of similar size, she ran for 17 hours at 275 and STILL only hit an internal of 177F. I figure I'll try the crutch this time to try to speed things up. Second reason, since the meat is going into a chili to simmer I'm not too concerned with getting a solid bark.
I have some leftover lard in the fridge and I'm thinking about foiling with that, along with the cider vinegar and a little tangy Stubbs spicy sauce. I know people foil with butter/Parkay a lot, so I figured using actual pork fat should accomplish the same? Anyone ever do this or am I crazy?
I'll toss a thread up in the Pork section once everything wraps and I have some completed Q-View.
The meat:
I like to lay out my charcoal/Minion method setup the night before, so I don't have to scramble early in the morning. Just carry it outside, spark the fire and get it rollin' while I sip my coffee. On the left is my 14" charcoal grill I use as my fire pan. It has vents to allow air control which the stock fire pan lacks.
Grates, drip tray and foiled water pan ready to roll. I like to double up on the upper grates with an extra one I had kicking around. No real reason, just like laying the meat on a more secure footing and maybe it adds a little thermal mass?
Throwing this puppy on tomorrow morning around 7am. 7.55lb picnic all rubbed down and injected. The rub was a mish mash including salt, pepper, cayenne, paprika, garlic powder, brown sugar, wasabi salt, and a dash of curry powder. Injection was Louisiana hot sauce, Worcestershire and apple cider vinegar, plus a slurry of leftover rub.
I plan on smoking around 250 with applewood chunks and hickory chips, foiling after 5 hours and power cooking her til she hits 185. I'm going for sliced/chopped meat, as I intend to spin the majority of this into a pork chili and I don't want it getting too fine and losing the texture in the chili. I'll have my crock pot simmering away with crushed tomatoes, bell pepper, onion and jalapenos while the smoker is running. I also plan on collecting all my drippings and adding those in for added flavor.
I'm foiling this time around for two reasons: one, last time I did a butt of similar size, she ran for 17 hours at 275 and STILL only hit an internal of 177F. I figure I'll try the crutch this time to try to speed things up. Second reason, since the meat is going into a chili to simmer I'm not too concerned with getting a solid bark.
I have some leftover lard in the fridge and I'm thinking about foiling with that, along with the cider vinegar and a little tangy Stubbs spicy sauce. I know people foil with butter/Parkay a lot, so I figured using actual pork fat should accomplish the same? Anyone ever do this or am I crazy?
I'll toss a thread up in the Pork section once everything wraps and I have some completed Q-View.
The meat:
I like to lay out my charcoal/Minion method setup the night before, so I don't have to scramble early in the morning. Just carry it outside, spark the fire and get it rollin' while I sip my coffee. On the left is my 14" charcoal grill I use as my fire pan. It has vents to allow air control which the stock fire pan lacks.
Grates, drip tray and foiled water pan ready to roll. I like to double up on the upper grates with an extra one I had kicking around. No real reason, just like laying the meat on a more secure footing and maybe it adds a little thermal mass?
Looking good there Steve. You can call me Bob. Pat's looked good last night. Seriously, I want to see a pic of your ECB out on Dot Ave smokin'. I just think that is great. There are some great guys on here at the NE Group, so keep us posted. When you have a minute how about a thread on your charcoal pan mod. Also curious about the can in the center of the pan, is that for your wood?
stevec1584
Newbie
There she is, right out on Dorchester Street, the neighbors love it. I usually set it up like a tailgate right behind my truck. Limited yard space plus from this vantage point I can keep an eye on it out my kitchen door from a few feet away. Eventually I'll get a Maverick 732 but in the meantime I just keep an eye out the door.
My charcoal pan mod was basically just buying a small tabletop grill, think Weber Smokey Joe, except I got a knockoff brand for $15 at the Depot. The soup can has both ends cut out of it with a can opener. I stick it empty in the middle of the little grill, and fill in all around it with charcoal. I take a chimney starter and light 10-12 coals until they ash over gray, then I dump them in the can, pull the can out with tongs and voila, instant Minion method. The hot coals in the middle slowly ignite outward and give me a steady burn. Doing this I can get 250-275 for a good 4-5 hours at a time. I intersperse wood chunks throughout the coals and then toss them in periodically as the smoke dies down.
Hey Steve! I have to admit, that I am glad to see you adapting smoking in an area where most wouldn't even try. Good for you. How long can you run with that much charcoal and at what sort of temps? (raspy you taking notes?)
I have to admit to being a tailgater before it was fashionable or even called tailgating. It was just the way you did it. I have a cap on the back of my truck. Inside I keep a 12 x 12 E-Z Up, 3 folding chairs, A small Coleman Roadtrip and a beat to heck Coleman Cooler along with propane bottles and cooking utensils. I do the football games and Nascar races.
More pics when you get a chance.
I have to admit to being a tailgater before it was fashionable or even called tailgating. It was just the way you did it. I have a cap on the back of my truck. Inside I keep a 12 x 12 E-Z Up, 3 folding chairs, A small Coleman Roadtrip and a beat to heck Coleman Cooler along with propane bottles and cooking utensils. I do the football games and Nascar races.
More pics when you get a chance.
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