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Discussion in 'DVU' started by Billdozer, Jul 20, 2015.
What are the differences
First is Roadside Chicken, found it online. It was pretty good
1 cup white vinegar
1/2 cup veg oil
1/4 cup worcestershire sauce
1 TBS Sea or Kosher salt
1 TBS white sugar
1 tsp garlic powder
1 tsp onion powder
1 tsp white pepper
1/2 tsp celery salt
Baste every 10-15 minutes
Second was a homemade vinegar based sauce
Third was just Sweet Baby Rays.
I appreciate your love for chicken quarters
I find white sauce disgusting. I enjoy trying out a bunch of different sauces and have never truly understood the regional battles over who has the best sauce. But the awful people of northern Alabama deserve all their coronaries for creating white sauce.
Technically not BBQ but I put these beef ribs in the side vide today to start a 72 hr cook. Will sauce and sear on the grill or broil to serve
White sauce and chicken go well together? I mean fuck, it's not like you put it on ribs or brisket.
Went with the grill and sweet baby rays. Temp in the bath was 140. I don't think you could make beef ribs any better.
Would smash. The only thing you'd really miss doing it that way is the smoke and caramelized rub--big deal or not a big deal depending on how you ultimately finish them. Did you put any sauce/marinade in the sous vide bag?
Just salt and pepper before. I forgot I did put a little sprinkle of a dry rub on them, then they hit the grill and I brushed on the sauce.
It's a lot different than smoking them. It's kind of like a cross between ribs and prime rib.
So i want to try and do my first whole chicken. Any recipes or suggestions for a first go?
Do you want to do it whole or spatchcock it (cut it in half)? I always cut mine in half now. Either way I'd use this rub (adjust amount for your purpose). You can apply your favorite BBQ sauce about 15 minutes before it's done.
6 Tablespoons paprika
2 Tablespoons ground black pepper
2 Tablespoons salt
2 Tablespoons sugar
1 Tablespoon chili powder
1 Tablespoon granulated garlic powder
1 Tablespoon onion powder
1 teaspoon cayenne
I don't know shit about Sous Vide. Could you smoke it to like 90 and then Sous vide it to 140, then finish on a grill? Just curious if that would work, would be the ultimate steak
I like to spatchcock them. Rub with your favorite rub. Cook until it's 160 in the thick part of the breast.
If you do them low (250 or less) will take 3+ hours. Can go up to 350 and get them done in 1+ hr.
Differences in time and temp will change the amount of smoke and texture of the skin.
Also, what kind of smoker do you have?
Yeah. I've seen where people do brisket like this.
One weekend soon I'm going to take a whole packer and sous vide and cube it all then smoke them into burnt ends.
I posted this on TMB too but in case you dont read their thread, make sure you are sitting down to watch this guy's instruction on how to slice a brisket. I thought it was an April Fools joke but it's real ... to him. Check the comments on the video for comedy.
What. The. Fuck.
I would appear they have a food truck in Greenville.
I have a hard time believing that's serious.
top plate and bottom plate
Different one I believe. This guy in the video is out of Plano, TX. Unless they have since moved to Greenville since 2012.
Looking for some DVU recommendations. I bought a whole duck to cook soon. I'm really good pan roasting a duck breast, but wanted to hear good ideas/recipes around cooking a whole duck? All responses appreciated.
What kind of duck?
Rolling out Deshauna Saturday for a bbq. I know I am going to do a brisket, might buy a twin pack of pork butts because why not.
I'm assuming it's already cooked by now, but I like to set the egg at 300 with some apple wood and spatchcock it in a cast iron pan on a bed of garlic and onions, seasoned as you like
12 lb brisket, turkey, and 2 Boston butts on the smoke. Gonna be a long night of cooking and beer drinking. Fun times.
You aren't goi g to cook the turkey all night, are you?
That smoker is loaded down. You be feeding that fire constantly just to keep the temp.
Have some faith boys. I know what I am doing here. About 5 hrs in now. Will wrap in foil as needed going forward.
Ahhhhhh that looks so good. I wish you were younger @Styx and I'd have plenty to offer you for some food. We're going to be awful on the lake in a few hours and just do beers, burgers, and brats. I think we have several pounds of shrimp too but I'm forever jealous of that setup. Lines kill the appetite so I'm just doing straws tomorrow. I need food. I eat like an anorexic lately.... I'm never hungry unless I see something good