Any KettleHeadz?
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Kettlehead here. It's been a long time since I've done a beer can chicken. They are so easy and they turn out great.
Fellow kettlehead here. Running a Slow N Sear and PitmasterIQ on mine. Sear with scorching heat or go low and slow.
Ima KettleHead, too
Teachin the boy
His rub wasnt quite even, but he'll get there
Legs and thighs
Sausages and veggies
Low and slow beef ribs with veg
Teachin the boy
His rub wasnt quite even, but he'll get there
Legs and thighs
Sausages and veggies
Low and slow beef ribs with veg
True.
My wife got me a new large Traeger for <$700
But can it seer with a fire hot enough to forge iron and cook indirect at 500 degrees? All without the risk of an electrical failure or an auger clogging?
I always get it wrong, Is this the right time for the " Slow hand clap" ?
Beef ribs are the best and the young rub shaker did just fine .
I used to be a beer can chicken fan until I tried them spatchcocked.
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Sadly, I haven't used the Weber too much here lately. We've had a lot of rain and when the weather was good, the timing was off. I hope to get back into it again soon, real soon. Here are a couple of old cobbler pictures until I try something new.
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You don't need a smoker, I just use a Weber kettle grill. With a little practice you can do almost anything. My recipe, along with some others, are in this thread.
Share Your Recipe
We have a lot of good cooks, grillers, and smokers as members. I'm starting a recipe thread. If you have a recipe that you want to share, post it in here.
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Yes, @lowcountry , please tell us how to prepare the Spatchcock chicken. Here's a thread for recipes.
Share Your Recipe
We have a lot of good cooks, grillers, and smokers as members. I'm starting a recipe thread. If you have a recipe that you want to share, post it in here.
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You don't need a smoker, I just use a Weber kettle grill. With a little practice you can do almost anything. My recipe, along with some others, are in this thread.
Check it out and add any of yours that you'd like to share. We have some great cooks out there and this thread needs reviving.Share Your Recipe
We have a lot of good cooks, grillers, and smokers as members. I'm starting a recipe thread. If you have a recipe that you want to share, post it in here.
Thank you sir!
Use sheers to cut out back bone of chicken, then flatten the bird out by spreading the cavity open. Apply pressure until the breast bone cracks. If I have time, I will dry rub both sides and let rest overnight on a wire rack. This round was dry rubbed right before starting and those are similar weight birds so they finish at the same time. Smoke at 300 until you hit your desired temperature. For me that was 165 at the breast at about an hour and 45 minutes. Let rest and enjoy succulent goodness.
Same process works great on turkey. Better than any oven baked turkey I have ever had.
Yes, @lowcountry , please tell us how to prepare the Spatchcock chicken. Here's a thread for recipes.
Share Your Recipe
We have a lot of good cooks, grillers, and smokers as members. I'm starting a recipe thread. If you have a recipe that you want to share, post it in here.
Spatchcock is the way to go, I do my Turkeys for Thanksgiving the same way
I'm relatively new to this, but why would you want to cook at 500Ā° indirectly? In my limited experience indirect cooking is typically for smoking at 225 - 250.
BTW I've had my Akorn now for two weeks and smoked 2 pork shoulders, 1 pork loin and a rack of St. Louis style ribs. Not to mention searing a 24oz ribeye at 700Ā°.
Last smoke was a 7lb butt at 250 for 7+ hours over apple wood.
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@Flashpoint good question.
I like to do high indirect heat for when I want a crust but not burn really thick steaks. For those, I want to cook fast as possible with a good crust, and not turn the inside to rubber, until medium rare. I will sear over direct heat for a nice char, then move to indirect to come up temperature. While going indirect, the outside is no longer charing but it is definitely getting cooked. If it was a thin steak, it would be done as soon as both sides are seared. I also like to do pork roast the same way. They do well with hot and fast.
I am by no means an expert, but this has worked well for me. I struggled with either having steaks with no crust or sear or over cooking them to get a nice crust or sear. Thanks to charcoal, no more gray steaks.
I like to do high indirect heat for when I want a crust but not burn really thick steaks. For those, I want to cook fast as possible with a good crust, and not turn the inside to rubber, until medium rare. I will sear over direct heat for a nice char, then move to indirect to come up temperature. While going indirect, the outside is no longer charing but it is definitely getting cooked. If it was a thin steak, it would be done as soon as both sides are seared. I also like to do pork roast the same way. They do well with hot and fast.
I am by no means an expert, but this has worked well for me. I struggled with either having steaks with no crust or sear or over cooking them to get a nice crust or sear. Thanks to charcoal, no more gray steaks.
Chicken too,, maybe not quite 500 degrees but anything less then 375 gives you rubbery skin. Kick up the heat a lil bit indirectly and the skin will crisp up nicely. If you try this directly over the coals you will get a lot of grease fire flare ups and blackened chicken. I get best results if I push whole or separated chick to 400 degrees and separated works best because of the different done temps breasts and thighs require. Works for me , your results might vary.
I'm relatively new to this, but why would you want to cook at 500Ā° indirectly? In my limited experience indirect cooking is typically for smoking at 225 - 250.
BTW I've had my Akorn now for two weeks and smoked 2 pork shoulders, 1 pork loin and a rack of St. Louis style ribs. Not to mention searing a 24oz ribeye at 700Ā°.
Last smoke was a 7lb butt at 250 for 7+ hours over apple wood.
View attachment 326540
View attachment 326541
High heat is for chicken to crisp the skin so it is not rubbery.
The only time I ever cooked on a Weber kettle grill was at the beach at a rental. Cooked steaks. Was good and could have cooked breakfast the next day on it with the coals but didnt. Its just me and the wife, I need a Hibachi or a very small Weber.
Put a 9.6lb butt on at 5pm to have it ready for a family lunch the next day. Dry rubbed it while grill was getting ready.
Topped the charcoal off at 7pm and closed the lid until 6am. PitmasterIQ held the temp at 225 all night long. I use a remote thermometer with high and low alarms so I can sleep through the night not worrying about it.
Got up at 6am and still had charcoal left. Wrapped it and moved it to the oven for it to hit 204.
After it hit 204, wrapped it in a towel and let rest in a closed cooler for an hours. Family put a hurting on it.
Topped the charcoal off at 7pm and closed the lid until 6am. PitmasterIQ held the temp at 225 all night long. I use a remote thermometer with high and low alarms so I can sleep through the night not worrying about it.
Got up at 6am and still had charcoal left. Wrapped it and moved it to the oven for it to hit 204.
After it hit 204, wrapped it in a towel and let rest in a closed cooler for an hours. Family put a hurting on it.
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Looks good enough to eat.
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Made a few ABT's* for an appetizer. I stuffed the jalapenos with cream cheese with some rub mixed in and some cheddar cheese in there, too. I always put too much stuffing in there and it always makes a mess. Heck, I don't care. I'm not entering them in the county fair, we're gonna eat 'em.
*Atomic Buffalo Turds
*Atomic Buffalo Turds
Fired up the Weber tonight...this came off
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I could eat that!
Little man is turning into quite the little kettle head. He does burgers, dogs, and chicken breast unsupervised. He did wings with drumettes a couple weeks ago and thighs tonight under supervision.
Im likin this a lot lol
Im likin this a lot lol
The 'What smoker' thread gets a lot of love, so it's time to revive this thread.
Oh, I wonder what's under the lid?
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Oh, I wonder what's under the lid?
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Turns out its T Bones š
Caught em on sale at Ingles and thought 'Why not?'
Seared on both side real quick, moved to cool side and heated up to 140 internal with a couple slivers of pecan on the coals for some light smoke.
Smothered in sauteed red bell pepper, onion, and homegrown jalepeno then plated up with grilled asparagus tosed with olive oil, salt, pepper, and parmesan.
Dammit, boy....it was good.
I did some chickens today for a family dinner and right when I got everything started, we had a good storm come through and knock out power for 3 hours. While I had have a pitmaster IQ setup to control the temperature, with no power, it no worky. No worries, just open the vents and let the Weber do its thing. This was one of the many reasons I don't want a pellet grill.
Seared some steaks earlier this week directly over some hot coals.
Seared some steaks earlier this week directly over some hot coals.
Felt like having a Pittsburgh Rare steak tonight. Seared the crap out of it, gave it a few minutes on indirect, then let it rest. The rest was longer than I expected and I think it made it even better. It was warm in the center and juices stayed in the meat. I feel sorry for the pellet grillers and their gray meat.
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