Did my first cook on the new pit tonight. I tried the Cookshack Cookbook version for Chicken. Wow, smoked chicken in 45 minutes. Tomorrow we are planning on ribs. Can't wait.
Dan
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How'd you like the results?
Chicken was great. I am still working on the problem with the skin. I do some competitions and that is one of my main problems when it comes to chicken skin. Anybody have any tips I sure would appreciate it.
I did ribs on Sunday. Tried cooking them as if I were doing a competition. Ribs came out great. These were competition grade ribs plus my wife said they were great. I tried the Cookshack Rub on some of the ribs. I did not much care for the taste of the rub by itself but I rubbed the ribs with mustard then applied the rub. I think I will be using this rub from now on. They were great. Hope to do a brisket soon.
Dan
I did ribs on Sunday. Tried cooking them as if I were doing a competition. Ribs came out great. These were competition grade ribs plus my wife said they were great. I tried the Cookshack Rub on some of the ribs. I did not much care for the taste of the rub by itself but I rubbed the ribs with mustard then applied the rub. I think I will be using this rub from now on. They were great. Hope to do a brisket soon.
Dan
What kind of chicken skin are you looking for? Everyone thinks that the skin needs to be crispy. I don' believe that. You don't know who will be judging you. I have judged alot and see alot of people just pull it off, and put it aside.
Craig
FireHouseBBQ.us
Craig
FireHouseBBQ.us
But if you leave the skin on, it should be something besides rubbery and unappealing!
Dan,
Do a search for ocala bill's chicken. It's one way to do it where the skin comes out crispy and brown.
Bill
Do not use a rub with suger in it.
Do a search for ocala bill's chicken. It's one way to do it where the skin comes out crispy and brown.
Bill
Do not use a rub with suger in it.
I think I know....but why???quote:Originally posted by ocala bill:
[qb] Do not use a rub with suger in it. [/qb]
Anything else to avoid in high temp cooks?
FYI, here is a link to the original post:
OB Chicken
Thanks everyone. Bill, I downloaded your recipe and will give it a try this weekend. I did spareribs Sunday and used the recipe in the Cookshack Journal that came with the unit. The ribs were delicious and could have been competition quality. I cook everything I eat as if it were a competition just for the experience.
Thanks again. I will repost after the next batch of chicken.
Dan
Thanks again. I will repost after the next batch of chicken.
Dan