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Jun 18, 2024 - 5:39:07 AM
Players Union Member

rinemb

USA

16352 posts since 5/24/2005

I do like "low and slow" smoked meats of all kinds: pork, beef, and chicken.
However, in full disclosure, I find that heavily smoked meats seem to irritate my poor and abused tummy. Especially, those products from BBQ joints.
Does anyone else have a similar problem?
(Admittedly, I did some serious damage to my gut, back at New Mexico State University, in my football playing days, with the too many too hot of foods I was eating...Manning up to fellow jocks. I ended up hospitalized for while so doctors could fix me.)
Brad

Jun 18, 2024 - 12:02:54 PM

41474 posts since 3/5/2008

There is but a hand full of places that we eat at..

I like the way ea do things..

Jun 18, 2024 - 1:55:16 PM

387 posts since 4/27/2020
Online Now

I've come to like grilling/roasting/slow cooking chicken and turkey, but I don't know that they'd always qualify for "low and slow."  It kinda depends on my mood, and how much time I have.

I have a dilapidated charcoal Weber grill and a Big Green Egg.

Chicken/small birds - I've learned that a spatchcocked chicken is fine on the Weber if I don't get the heat up to high. Since it's spatchcocked it cooks a lot faster.

Spatchcocking video - https://www.youtube.com/watch?v=pod4x5NJoYI

In addition to the spine, you can cut out the keel bone as well, if you want.

Large chickens and turkeys - In the BGE I've cooked a lot of larger whole chickens an turkeys, but on a stand (not spatchocked/butterflied/splayed) so they take a lot longer - which is why I use the BGE. The 1 inch thick ceramic is an insulator, so once I get the temperature where I want it the ceramic keeps it steady. The Weber can't do that.

I've cooked up to 28 lb turkeys in the BGE with great results. Using hardwood charcoal is another consideration for long cooks since it burns a lot slower and more evenly than brickets.

Brine - this is a huge plus, as it keeps the bird super juicy, even the white/breast meat. For chickens just an hour or two is plenty - they're small, and absorb it quickly. Big birds like turkeys take a lot longer, but you can brine them for too long as well, so be careful.

Brining usually takes a couple of days. Day 1 - make the brine, let it cool on the stove, then put it in the fridge overnight.  Day 2 - brine the bird.  If the brine is too warm when you put the bird in it, the brine will start to precook the bird, and it will turn out rubbery.  This is not good.

16:1:1 is the brine ratio I use, water:kosher salt:brown sugar.

Caveat - I found that when cooking a whole turkey on a stand, or even a large chicken, the legs cook a lot faster than the rest, so I learned to test the legs (temperature, juice), and pull them off early and wrap them in foil while the upper part of the bird continued to cook. It's kinda counterintuitive, given that the legs are a lot less lean, but their proximity to the heat apparently overcomes that.

Edited by - reubenstump on 06/18/2024 13:56:16

Jun 18, 2024 - 11:23:34 PM
Players Union Member

rinemb

USA

16352 posts since 5/24/2005

Lorenzo, a lot of good info in your post. I probably spatchcock my chickens more often than not, on the gasser and in the BGE. I do remove the keel bone. I always use lump in the BGE, gas in the gasser, and mix of charcoal and wood on the Schwenker grill.
For many reasons, I have only used the gasser for some grilling and grill/smoking so far this summer. Brad

Jun 20, 2024 - 7:04:58 AM
Players Union Member

rinemb

USA

16352 posts since 5/24/2005

I guess I may be only banjo picker man enough to admit heavily smoked meats foul my tummy! ??
Yet even so, I man up and eat it with delight.

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