BBQ for the weekend.

avid · Fri Aug 30, 2019 3:25 pm

Bamarick wrote: ↑Thu Aug 29, 2019 8:01 pm On most I'll trim off a pound or so just to get them ready for the smoker.

I never do that, just leave it until ready to pull or carve up. And when I do trim, I've been known to nibble a lot of the fat as an hors d’oeuvre...LOL

Bamarick · Fri Aug 30, 2019 3:29 pm

avid wrote: ↑Fri Aug 30, 2019 3:25 pm
Bamarick wrote: ↑Thu Aug 29, 2019 8:01 pm On most I'll trim off a pound or so just to get them ready for the smoker.
I never do that, just leave it until ready to pull or carve up. And when I do trim, I've been known to nibble a lot of the fat as an hors d’oeuvre...LOL

I nibbled on pieces of the Bark, or as some call it "Outside Meat", while I was pulling it last night. This is some of the best "Q" I've produced.

Fri Aug 30, 2019 6:10 pm

I'll marinate some chicken, cook in the oven a bit in the sauce and then when it's near done I'll go barbecue and Carmelize with sauce on it

Bamarick · Sun Sep 01, 2019 10:39 am

Ruffinogold wrote: ↑Fri Aug 30, 2019 6:10 pm I'll marinate some chicken, cook in the oven a bit in the sauce and then when it's near done I'll go barbecue and Carmelize with sauce on it

Sounds good! What marinate do you use? We normally brine bone-in Breasts overnight in a solution of salted water with a bit of sugar and Weber Rub added. I put them on the grill at about 325deg until they reach about 155deg IT and then they're coated in Alabama White Sauce to finish. More White Sauce is on the table to have with the Chicken.