Lawd have mercy that looks good

I bet it was as delicious as it looks !

Bell Tower Grey said:

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Final product





Sauce side is a mix of Mild Bone Suckin Sauce, A-1, a little brown sugar and some melted butter.

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Wow...looks great!

Bell Tower Grey said:

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Final product





Sauce side is a mix of Mild Bone Suckin Sauce, A-1, a little brown sugar and some melted butter.

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Looks great BTG. Sounds like a good sauce mix. Hard to beat Bone Suckin Sauce.

JocoPack said:

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Bell Tower Grey said:

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Final product





Sauce side is a mix of Mild Bone Suckin Sauce, A-1, a little brown sugar and some melted butter.

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Looks great BTG. Sounds like a good sauce mix. Hard to beat Bone Suckin Sauce.

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It DOES look great.

Honestly....You see BBQ snobs that get uppity about store-bought sauces, but the fact of the matter is, those sauces are 99.9% as good as anything you can make from scratch, and a LOT less trouble.
I have a brisket sauce I make that's awesome, but it's a PITA to prepare. Much easier to concentrate on cooking the meat and just pick a few sauces up from the grocery and find one you like the best.

Having lived in KC for a few years, I am a HUGE fan of Gates Extra Hot BBQ sauce. I still order it off Amazon as I havent seen it in stores here

FlossyDFlynt said:

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Having lived in KC for a few years, I am a HUGE fan of Gates Extra Hot BBQ sauce. I still order it off Amazon as I havent seen it in stores here

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'Please tell me more about this sauce if you will. I'm about to go to Amazon to order a couple of grill & smoker items that I need, and I may add the sauce to my order.

Tomato based and spicy. I LOVE it on chicken. Goes good with beef/pork too.



For beef/brisket, I love Arther Bryants or Joes KC sauce as well

Bell Tower Grey said:

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Final product





Sauce side is a mix of Mild Bone Suckin Sauce, A-1, a little brown sugar and some melted butter.

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BTG, after you mix your side sauce, do you warm it in a pan first ? Thanks.

You're exactly right. When I go to buy Boston butts I always pick up a couple of bottles of Scott's for this very reason. That and a little Texas Pete and it's mighty fine.

Half way thru the cook. Still gotta steam it in apple juice mixture in foil and glaze it.

If you're lookin you ain't cookin

Tootie4Pack said:

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Bell Tower Grey said:

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Final product





Sauce side is a mix of Mild Bone Suckin Sauce, A-1, a little brown sugar and some melted butter.

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BTG, after you mix your side sauce, do you warm it in a pan first ? Thanks.

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Yes. I put it in small serving containers warm. Like the cocktail sauce at Sunnyside Oyster Bar.

The Joetisserie is putting in work this evening. 2nd go with it. First bird a couple weeks ago was good. Seasoned this one a bit differently and hoping for even better goodness.

packgrad said:

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The Joetisserie is putting in work this evening. 2nd go with it. First bird a couple weeks ago was good. Seasoned this one a bit differently and hoping for even better goodness.

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Do you brine your birds, even the whole ones, before you cook them?

Good stuff!

Bell Tower Grey said:

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packgrad said:

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The Joetisserie is putting in work this evening. 2nd go with it. First bird a couple weeks ago was good. Seasoned this one a bit differently and hoping for even better goodness.

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Do you brine your birds, even the whole ones, before you cook them?

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I don't. Admittedly, I haven't tried brining a lot, but I've never noticed much of a difference when I do brine. Additionally I don't have the right Tupperware/plastic ware to brine bigger birds like a large chicken or turkey.

I will gladly accept correction if someone knows better. I don't do chicken as well as I do beef and pork.

Nearly had a disaster. Big rule follower of if you're looking you're not cooking. Well, apparently I didn't tighten the pieces that hold the chicken in place. One side came off and basically made it so the bird didn't rotate on the rotisserie. Cooked breast side down a significant portion of the time. The breast was done more than I would like (180), but somehow remained juicy. Skin was very good. It looks a bit charred but it still tasted great. As the pic shows, we snacked before getting a pic.

Either way learned some stuff and the chicken still turned out good. Twas a good cook.

It looks delicious. I'm sure it was.

Crispy chicken skin can be food for the gods. Glad it turned out good for you.

That skin looks awesome man packgrad!

I have brined several birds before and I do believe it can make a difference with chicken.....just not enough to go through the whole process haha. Heck it could have been my mind playing tricks on me to make me think it tasted better since I went through the effort.

Now turkey, it was a game changer. You can buy the brine bags from the grocery store and tie it up and place it in a 5 gallon bucket with lid. I cleared out a spot in the beer fridge in my garage for it. Brine it overnight then smoked it. Most tender turkey I've ever had. I used the Meat Church bird bath(I think that's the name) brine for it, but honestly you can probably make a comparable one with seasonings already in the pantry.

packgrad said:

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Bell Tower Grey said:

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packgrad said:

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The Joetisserie is putting in work this evening. 2nd go with it. First bird a couple weeks ago was good. Seasoned this one a bit differently and hoping for even better goodness.

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Do you brine your birds, even the whole ones, before you cook them?

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I don't. Admittedly, I haven't tried brining a lot, but I've never noticed much of a difference when I do brine. Additionally I don't have the right Tupperware/plastic ware to brine bigger birds like a large chicken or turkey.

I will gladly accept correction if someone knows better. I don't do chicken as well as I do beef and pork.

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Agree with this. I did a whole chicken tonight too, turned out great. I don't have a rotisserie though, that looks sweet. I just did mine on the grate.

I just slather with olive or avo oil, which I think helps to air fry the skin, and do a lot of salt and pepper. I roast around 400 degrees on indirect with a drip pan, takes around an hour give or take depending on the size of the bird. The one I had tonight was over 8 pounds so it took around an hour 20, which is on the long side.

I watch the temp pretty closely but but temps from 375-400 seem to work fine. With the oil on the skin and the higher heat, the skin crisps quickly and locks moisture in. Takes around an hour to cook and comes out with crispy golden brown skin and very juicy meat.

Long story short I've never seen any reason to brine, either.*

*ETA: for chicken no brining works fine. You've got to brine a turkey or it will come out like National Lampoon's. I know from experience, I ****ed that up bad one Thanksgiving several years ago. I stuffed it under the skin with butter thinking the fat would render in and would be enough. Wrong.

My wife fixed this peach galette for dessert last night. I put it on the pizza stone on the grill to finish it off.

OMG

Civilized said:

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packgrad said:

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Bell Tower Grey said:

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packgrad said:

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The Joetisserie is putting in work this evening. 2nd go with it. First bird a couple weeks ago was good. Seasoned this one a bit differently and hoping for even better goodness.

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Do you brine your birds, even the whole ones, before you cook them?

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I don't. Admittedly, I haven't tried brining a lot, but I've never noticed much of a difference when I do brine. Additionally I don't have the right Tupperware/plastic ware to brine bigger birds like a large chicken or turkey.

I will gladly accept correction if someone knows better. I don't do chicken as well as I do beef and pork.

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Agree with this. I did a whole chicken tonight too, turned out great. I don't have a rotisserie though, that looks sweet. I just did mine on the grate.

I just slather with olive or avo oil, which I think helps to air fry the skin, and do a lot of salt and pepper. I roast around 400 degrees on indirect with a drip pan, takes around an hour give or take depending on the size of the bird. The one I had tonight was over 8 pounds so it took around an hour 20, which is on the long side.

I watch the temp pretty closely but but temps from 375-400 seem to work fine. With the oil on the skin and the higher heat, the skin crisps quickly and locks moisture in. Takes around an hour to cook and comes out with crispy golden brown skin and very juicy meat.

Long story short I've never seen any reason to brine, either.*

*ETA: for chicken no brining works fine. You've got to brine a turkey or it will come out like National Lampoon's. I know from experience, I ****ed that up bad one Thanksgiving several years ago. I stuffed it under the skin with butter thinking the fat would render in and would be enough. Wrong.

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Civilized...I cook turkey on our Holland Grill and I never brine. I cover the turkey with olive oil really good, including the cavity, and put salt and pepper on it, cook it 15 minutes per pound, and it is juicy and delicious. The indirect heat certainly helps to keep from drying out. I also check the temp about 20 minutes from the supposed being done time...usually is ready about 15-20 minutes early.

Cut the grill off, let it sit and cool a little, then go out there and start carving the turkey to eat. Two pieces of turkey go on the plate, one piece goes in my mouth. Repeat the eating while carving the turkey often.

Smoked a 9# butt yesterday. Smoked over lump and pecan chunks. Did a couple things differently.

1. Slathered in mustard before rubbing.
2. Cooked higher temp. 315-335 range.

Made the changes because I got started late (had to help a buddy track a buck shot the night before) and decided just to change things up.

Rubbed the butt with Obie-Cues's SteakMaker and Killer Hogs The BBQ Rub.

9# butt cooked indirectly over the higher heat only took 6.75 hours to finish. I stopped it a little earlier at 200, as opposed to 203 as I had to run out and pick something up. Wrapped in foil and put in cooler for a couple hours until we were ready for it.

Pulled it, then roughly chopped it. Sliced a couple pieces of the money muscle just to practice, then put the rest in with the pulled and chopped.

Turned out great. Bark was fantastic. Great smoke flavor. The fast smoke will definitely keep a spot in the rotation for when time is limited. I'm going to try it with brisket next time.

Steve Videtich said:

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Pulled this together today! Hope everybody had a better Sunday!

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That looks awesome. I'm watching the Ballistic BBQ series right now, and one of his segments was a nice tomahawk that he grilled. How'd you season it?

Bell Tower Grey said:

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Steve Videtich said:

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Pulled this together today! Hope everybody had a better Sunday!

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That looks awesome. I'm watching the Ballistic BBQ series right now, and one of his segments was a nice tomahawk that he grilled. How'd you season it?

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I seasoned with lawry's and garlic powder, my normal steak seasoning. Smoked it for about an hour at 250 till it reached about 110 inside, then seared it on both sides. It was amazing! My first one, but will do it again!

Thought I'd do a little grilling before leaving for the beach. Gospel bird, on Tuesday, paired with garlic toasted rolls and spinach salad with hot bacon dressing.

Bell Tower Grey said:

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Thought I'd do a little grilling before leaving for the beach. Gospel bird, on Tuesday, paired with garlic toasted rolls and spinach salad with hot bacon dressing.

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Looks good BTG...I know you ain't talking about a hot bacon dressing similar to that at Rucker John's are you??

JocoPack said:

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Bell Tower Grey said:

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Thought I'd do a little grilling before leaving for the beach. Gospel bird, on Tuesday, paired with garlic toasted rolls and spinach salad with hot bacon dressing.

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Looks good BTG...I know you ain't talking about a hot bacon dressing similar to that at Rucker John's are you??

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All over it

I've got some Kansas City BBQ Chicken going on the smoker right now and some smoked Mac and cheese to go with it. Only about 45 min in