Favorite team:	LSU
Location:	BR
Biography:	I come from a long line of bald, pot-bellied frontiersmen...
Interests:	Pastramifyin’ all the things.
Occupation:	Curer
Number of Posts:	3
Registered on:	2/15/2021
Online Status:	Not Online

re: Anyone here cook with black garlic?

Posted by Pastramicles on 1/13/23 at 6:28 pm to mouton

I make a compound butter with a stick of Kerry Gold, kosher salt and about 3-5 toes of the black garlic and keep it in the fridge. Has an intense beef flavor that umami's the hell outta red meat and vegetables.

Food and Drink

Jump to Post View Topic

re: Best way to crisp skin on whole smoked chicken?

Posted by Pastramicles on 7/20/21 at 2:48 pm to CharlieTiger

"I brine and then butterfly/spatchcock them when I'm ready to cook. Get my BGE to temp at around 375 and cook direct heat bone side down until it's at about 150 internal(usually about 40-45 minutes), then flip it in the last maybe 10-15 minutes and finish it skin side down. Skin comes out nice and crispy every time and has plenty of smoke flavor."

This is the way i do it, but have found if I turn the legs facing towards the back during the cook I don't need the flip. I also run raised direct at about 4-415'ish.

Food and Drink

Jump to Post View Topic