Kentucky Armory Club

I'm new to the game. For anyone willing to share your secrets, what are some of your favorites...

My first attempt was a HUGE success! I think a whole chicken or two will be my 2nd attempt this weekend.

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For a great selection….. The Fire Place Store in Middletown. Lots of good stuffs to try.




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Niceguy wrote: ↑

Fri Sep 01, 2023 8:03 am

I'm new to the game. For anyone willing to share your secrets, what are some of your favorites...

My first attempt was a HUGE success! I think a whole chicken or two will be my 2nd attempt this weekend.

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Spatchcock chicken is good for a smoker.

I used to do beercan chicken. Once I learn to spatchcock the chicken, I never do it another way again.


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nemo wrote:I used to do beercan chicken. Once I learn to spatchcock the chicken, I never do it another way again.


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I've been watching SmokingDadsBBQ on spatchcocking a chicken and looks not to bad.

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It's all but impossible to screw pork belly up.

Downside is that if you don't like fat, you're probably not going to like that.

The wife LOOOOOVES pork belly and fatty pork! I'm okay with it in limited amounts.

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Kroger has recently had bags of Perdue fresh chicken. 5 lb of legs, 10 lbs of leg quarters, bags of wings. All has been $1.00 a lb. Picked up a bag of the leg quarters & it had 10 in it. Those smoke good. Can get whole chickens for around $8

I'll do a couple whole chickens in an aluminum pan. Super easy and virtually no clean up. Smoked chicken skin isn't usually very good anyways.

The meatloaf I did the other day was good. Smoked it at low temp for 2 hrs then cranked it up to finish to temp & thicken up the bbq sauce I slathered on it. Haven’t made it yet but hear good reviews on over the top chili. Will do it later this year.

irishrob wrote:Kroger has recently had bags of Perdue fresh chicken. 5 lb of legs, 10 lbs of leg quarters, bags of wings. All has been $1.00 a lb. Picked up a bag of the leg quarters & it had 10 in it. Those smoke good. Can get whole chickens for around $8

Good deal, but the wifey can't handle our grocery store chemical pumped chickens. Screws her stomach up and gives her bad headaches. They don't have all the chemicals like we do in most of Asia. Hell, most of their critters were alive less than 24 hours before they were eaten...haha

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Marcus wrote:I'll do a couple whole chickens in an aluminum pan. Super easy and virtually no clean up. Smoked chicken skin isn't usually very good anyways.

It is if I can do it right...haha BBQ joint out here did a smoked chicken special last week that was FANTASTIC! Skin to bone! haha

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Niceguy wrote: ↑

Fri Sep 01, 2023 8:03 am

I'm new to the game. For anyone willing to share your secrets, what are some of your favorites...

My first attempt was a HUGE success! I think a whole chicken or two will be my 2nd attempt this weekend.

Sent from my SM-N981U using Tapatalk

Spatchcock it and smoke her at 265. Yummy chicken!!! If you wanna try something super tasty make this rub at home(butter binder) and make yourself Peruvian chicken.

https://missionfoodservice.com/Recipes/ ... +Spice+Rub

And because you are looking for recipes, how about some over the top chili?

Find a chili recipe but instead of cooking the meat before or in the chili, you put a small grate over the chili mixture and put your beef in a giant flattened meatball on the grate. As it cooks, the grease drips into the chili adding the necessary cooking fat and flavor. When the meat is cooked with a nice bark(and smoked which doesn't happen when it's down in the drink), break it up and add it into the dutch oven. There's a shload of recipes out there. Just Google "OTT Chili"

Homemade Canadian bacon, eh? Done it several times. Easy and EPIC

https://blog.thermoworks.com/bbq-grilli ... -homemade/

Oooo, those both sound good! Chicken now, chili when it's chili weather...haha

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And now some "New Smoker" links.

Lump Charcoal Database: https://nakedwhiz.com/lump.htm
Chicken Temps for proper doneness: https://blog.thermoworks.com/chicken/ch ... d-to-know/
Turkey temps too: https://blog.thermoworks.com/tips/turkey-temps/
Recipes. Suzie is the shit!!!: https://heygrillhey.com/

You guys are great grillers and smokers,... but this guy takes the cake, kinda.

https://youtu.be/hxVlUxr4g3s

pb

He had me when he rolled out a whole side of ribs.

pb

is truly a BBQ pit

I do Smoked Scotch Eggs on my UDS.
Boil the eggs about 7 1/2--8 min. Just enough to peel without them breaking apart.
Wrap inside sausage of your choice. Just make sure to pinch the edges of the sausage together so it doesn't come apart when cooking.
Season with your dry seasoning of choice, and throw on the smoker about 260-275 for 90 min or so.

gruntmedik wrote: ↑

Tue Oct 03, 2023 12:54 am

I do Smoked Scotch Eggs on my UDS.
Boil the eggs about 7 1/2--8 min. Just enough to peel without them breaking apart.
Wrap inside sausage of your choice. Just make sure to pinch the edges of the sausage together so it doesn't come apart when cooking.
Season with your dry seasoning of choice, and throw on the smoker about 260-275 for 90 min or so.

Always wanted a UDS. I assume they are similar to my Oklaoma Joe's Bronco.

KYgundude wrote: ↑

Tue Oct 03, 2023 2:40 pm

gruntmedik wrote: ↑

Tue Oct 03, 2023 12:54 am

I do Smoked Scotch Eggs on my UDS.
Boil the eggs about 7 1/2--8 min. Just enough to peel without them breaking apart.
Wrap inside sausage of your choice. Just make sure to pinch the edges of the sausage together so it doesn't come apart when cooking.
Season with your dry seasoning of choice, and throw on the smoker about 260-275 for 90 min or so.

Always wanted a UDS. I assume they are similar to my Oklaoma Joe's Bronco.

They are similar, but bigger I think. I built mine from a 55gal barrel.

gruntmedik wrote: ↑

Fri Oct 06, 2023 8:20 pm

KYgundude wrote: ↑

Tue Oct 03, 2023 2:40 pm

gruntmedik wrote: ↑

Tue Oct 03, 2023 12:54 am

I do Smoked Scotch Eggs on my UDS.
Boil the eggs about 7 1/2--8 min. Just enough to peel without them breaking apart.
Wrap inside sausage of your choice. Just make sure to pinch the edges of the sausage together so it doesn't come apart when cooking.
Season with your dry seasoning of choice, and throw on the smoker about 260-275 for 90 min or so.

Always wanted a UDS. I assume they are similar to my Oklaoma Joe's Bronco.

They are similar, but bigger I think. I built mine from a 55gal barrel.

Yeah mine is only 18". Yours is identical to the size of a standard Weber kettle. 22.5". 4.5 more inches on a round grate is A LOT more. You've got nearly 400sq in where I have like 250.