- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Chicken and Ribs
Posted on 3/13/21 at 1:33 pm
Posted on 3/13/21 at 1:33 pm
Did a little barbecue today for lunch. Just a dozen chicken drumsticks and a rack of baby back ribs. Removing the skin from the drumsticks allows me to get more seasoning in contact with the meat. Also allows for better glaze coverage. Don't worry, I didn't waste the skin...
On the MBGS 1050 with hickory and pecan
Glazed after 3 hours of smoke
Both meats came out great! Moist and tender with the perfect amount of smoke.
I made Ranch Chicken Chips with the skins I removed from the drumsticks. Crunchy
Cheers!
On the MBGS 1050 with hickory and pecan
Glazed after 3 hours of smoke
Both meats came out great! Moist and tender with the perfect amount of smoke.
I made Ranch Chicken Chips with the skins I removed from the drumsticks. Crunchy
Cheers!
8
Posted on 3/13/21 at 2:44 pm to BigDropper
Looks very good. The only thing I would do different is smoke two racks of ribs.
Posted on 3/13/21 at 4:59 pm to BigDropper
The skin is what makes the legs so good, can’t believe you would take it off, that’s nuts! Where’s the bark on your ribs? They look awfully light.
Also, you should try a rub without meat tenderizer and msg. Use natural seasonings for a more authentic taste and pick the correct blend of flavors so you don’t need msg as an enhancer.
Also, you need to keep your raw pork and raw poultry separate. Storing them on the same tray is not smart. Practice food safety everyday!
Also, you should try a rub without meat tenderizer and msg. Use natural seasonings for a more authentic taste and pick the correct blend of flavors so you don’t need msg as an enhancer.
Also, you need to keep your raw pork and raw poultry separate. Storing them on the same tray is not smart. Practice food safety everyday!
This post was edited on 3/13/21 at 6:19 pm
Posted on 3/13/21 at 7:28 pm to BigDropper
Throwin yardbird on the smoker tomorrow thanks to this thread. Will eat some for dinner and save the rest for enchiladas.
Random thought popped in to my head when reading this. People go back and forth over Pork Shoulder vs Brisket as best BBQ but to me ribs are the perfect bbq meat
Random thought popped in to my head when reading this. People go back and forth over Pork Shoulder vs Brisket as best BBQ but to me ribs are the perfect bbq meat
Posted on 3/13/21 at 10:22 pm to BigDropper
Smoked a butt last night and three racks today. No sauce for me, just a good rub. Delicious
Posted on 3/14/21 at 11:47 am to BigDropper
quote:
On the MBGS 1050 with hickory and pecan
I want to know what happened to the two pieces to the right of the ribs.
They are somehow now missing three hours later!
BTW it all looks delicious. Would definitely eat.
Posted on 3/15/21 at 11:55 pm to BigDropper
Looks great!
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 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.
Page 1 of 1
Back to top
Follow TigerDroppings for LSU Football News