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Started By
Message
re: Chicken and Ribs
Posted on 3/15/21 at 10:56 pm to SixthAndBarone
Posted on 3/15/21 at 10:56 pm to SixthAndBarone
You don't know shite junior
1
Posted on 3/15/21 at 11:55 pm to BigDropper
Looks great!
Posted on 3/16/21 at 12:02 am to SixthAndBarone
quote:
SixthandBarone
Clearly a Paul Allen alter. No way two different douche bags of this caliber found their way on to this board
Posted on 3/16/21 at 12:02 am to SixthAndBarone
It’s really about your delivery.
I don’t think the discussion of your points are bad, but you come across as an arrogant prick.
I don’t think the discussion of your points are bad, but you come across as an arrogant prick.
Posted on 3/16/21 at 8:34 am to TigerBait2008
quote:
You don't know shite junior
Thank you for your reply gramps.
Posted on 3/16/21 at 8:39 am to SixthAndBarone
You are kind of a prick.
Posted on 3/16/21 at 8:54 am to SixthAndBarone
quote:
2 species cross contamination. You can introduce pathogens from one species to the other.
Cooking temperatures are based on pathogens commonly found in each particular species of meat. The risk is that you add another pathogen not commonly found to that meat species.
I hate you
Posted on 3/16/21 at 10:31 am to highcotton2
quote:
All this talk about safe food temps got me to thinking about the steaks from Costco... blade tenderized... medium rare... Never heard of anyone getting sick from that
The thing about it is, safe food temps are just guidelines to help reduce the risk of foodborne illness (FBI).
With modern food processing, the threat of buying contaminated meat & produce is greatly reduced but, there's still that off-chance that food can become unsafe. It happens every so often because the stakes to produce food on the scale that we do in this country are high & sometimes best practices get sacrificed for bottom line.
Posted on 3/16/21 at 10:39 am to BigDropper
Looks delicious, baw.
Other than more bark and leaving the skin on, is there anything you wish you'd have done differently? What changes would you make for the next go-round?
Other than more bark and leaving the skin on, is there anything you wish you'd have done differently? What changes would you make for the next go-round?
Posted on 3/16/21 at 11:02 am to BigDropper
I've got my MBGS 800 coming in today and have been thinking about what I want my first cook to be.
May have to go with some drumsticks and ribs!
May have to go with some drumsticks and ribs!
Posted on 3/16/21 at 11:03 am to BallsEleven
quote:Be sure to incorporate all the tips that were shared here.
May have to go with some drumsticks and ribs!
Posted on 3/16/21 at 12:33 pm to BallsEleven
quote:
I've got my MBGS 800 coming in today and have been thinking about what I want my first cook to be.
Congrats on your new purchase. I highly recommend conducting the seasoning-in process before cooking on it.
Post pics...
Posted on 3/16/21 at 1:45 pm to BallsEleven
quote:
I've got my MBGS 800 coming in today and have been thinking about what I want my first cook to be.
I have made some incredible food on my 560. Broke out some frozen brisket i made a couple months ago. Best I have ever eaten
Posted on 3/16/21 at 2:00 pm to BigDropper
quote:
I highly recommend conducting the seasoning-in process before cooking on it.
No doubt. I'm hoping to knock this out friday night to use the griddle for breakfast saturday morning.
Also, pregnant wife wants stuffed pork loin instead of ribs/chicken. Menu seems to be pork loin Saturday night, ribs and chicken Sunday.
Posted on 3/16/21 at 3:18 pm to BallsEleven
That stuff looks graat, BD.
This post was edited on 3/16/21 at 3:19 pm
Posted on 3/16/21 at 6:18 pm to BigDropper
So what was the time and temp? Did the chicken come off before the ribs? How did you monitor?
I wanna try to replicate this on my Woodwind this weekend but amd still trying to figure it all out.
I wanna try to replicate this on my Woodwind this weekend but amd still trying to figure it all out.
Posted on 3/16/21 at 7:59 pm to TigerFanatic99
quote:
So what was the time and temp? Did the chicken come off before the ribs? How did you monitor?
I wanna try to replicate this on my Woodwind this weekend but amd still trying to figure it all out.
I would do the 3-2-1 method for the ribs at 225.
Chicken legs, and poultry in particular really does better with a higher heat. You couls smoke them at 225 for 2 hours or so (until they get to 170 internal) then give them a low sear (375-425iah) on a gas grill to get the skin crisped up for 5 minutes.
The reason why OP doesn't like skin on his smoked bird is because its hard to completely cook ribs and chicken in the same unit and have them come out great. Either the ribs are overcooked or the chicken skin is crispy. Thats probably why he takes the skin off.
Posted on 3/16/21 at 8:08 pm to TigerFanatic99
quote:
So what was the time and temp?
225 for 3 hours or so for chicken and 4 or so for pork
quote:
Did the chicken come off before the ribs?
absolutely
I was trying a new technique to prevent the surface meat from drying out, because the legs were skinless. I sprayed them with a wash of ACV, Worcestershire, water, ..., ...? Normally, I coat the skinless chicken in a little mayo (about a teaspoon per leg) to prevent the exterior from hardening and drying out. I think I'll try a combination of spritz and mayo next go.
quote:
How did you monitor?
I was spraying every 45 minutes after the first hour so I kept a watchful eye on the leg tendons for the tell tail sign of them shrinking during the cooking process. Once they were visually tightening and the chicken had a nice color, (about 2-2.5 hours) I started the glazing process. Dipping and drying twice. After the second coat of glaze dried (45-60 minutes), I removed them from the grill to cool. I picked the biggest leg and gave it a bite. It was cooked through and all the collagen had rendered so I figured the rest must be done as well. They were. The BBQ Gods had smiled on me and rewarded my efforts.
The ribs were prepared using the typical 2-1-1 method.
Posted on 3/16/21 at 8:08 pm to TigerFanatic99
Dblpst
This post was edited on 3/16/21 at 9:06 pm
Posted on 3/16/21 at 8:11 pm to BigDropper
Did you monitor the internal temperature of the chicken at all?
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