jstim
New member
What did you rub that with? The bark looks really awesome!
BBQ/Smoking Meat
- Thread starter jstim
- Start date
What did you rub that with? The bark looks really awesome!
GangsterOfLove
New member
The chicken chili looks great! :thumb:
Does it taste different made on the grill than it does made on the stove inside the house?
Does it taste different made on the grill than it does made on the stove inside the house?
The bark is always my favorite. This time I tried a recipe from "all recipes".com(Bob's Pulled Pork on a Smoker Recipe - Allrecipes.com)
Fairly straightforward recipe, but I cooked the 8.5lb boston butt for about 11.5 hours with smoke for half that time.
00Sebby
Senior Member
Chili on the grill is in a league of its own. I've made regular chili on the grill for years but we wanted to try this. It obviously tastes like chicken chili but you also get that smoky goodness from the grill. We never cook chili on the stove anymore. :hungry:
97BlackAckCL
Elite Member
Chili looks awesome Seb, my gf made Turkey Pumpkin chili on Friday night and let it sit overnight and we had it Saturday, it was amazing! :bravo:
BearsFanRyan
New member
Looks awesome, makes me want to bust out my smoker and do a pulled pork! 10-12 hours on the smoker with some rub and my homemade BBQ sauce, people eat it up, there's never left overs! For a rub I generally uses McCormicks applewood pork rub, but thee BBQ sauce is where it's at!
I got the recipe somewhere, will post when I find it.
:cheers:
00Sebby
Senior Member
Never had turkey pumpkin chili but it sounds like something I should try.
97BlackAckCL
Elite Member
:nod: I was skeptical because of the pumpkin, but it was really good!
97BlackAckCL
Elite Member
So I've never smoked poultry, but I bought a couple pounds of chicken legs, looking for good brining / rub recipes from you guys. Not a big fan of bbq sauce, so other flavor options preferred.
00Sebby
Senior Member
Can't help you much with brine or rubs since I keep mine simple. I leave skin on since it shrinks away from the upper leg but also protects from drying out. I season with Montreal steak seasoning. I throw the on direct at about 300 with mesquite chunks for smoke. I cook until I like the looks of them and have finished my beers. They are crispy skin on outside, juicy inside with meat easily pulling away from the bone. In other words... delicious![emoji490]
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97BlackAckCL
Elite Member
Thefishguy77
New member
Salvaged an elk the other day. Trimmed it all out. Dried out all the stuff normally ground into burger in a nesco dehydrator for dog treats. 160deg for about 14 hours. Good and crisp should be good for storage.
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