Vermin999
Executive Chef
For me anyways. Smoked a couple of chickens, short ribs and a ham on the drum. Used a chunk of apple for smoke and cooked in the 225-240 range
Chickens. One on left rubbed with Rooster Booster, right using Yummmy Chicken seasoning. Smoked them for approx 3 hours. Shredded both of them for.........whatever.
Short Ribs. Seasoned with S&P, granulated garlic, cumin and red chile flakes
Yummmy chicken done.
RB chicken done
Short ribs done. Smoked them for approx 3 hours then put in pan with some mushrooms, garlic, onions celery and a beer for about an hour. They were good but should have left them foiled for a little longer to get them a little more tender.
Smoked a ham. Seasoned with Yellow mustard, brown sugar and chipotle chile powder. Smoked it for about 1.5 hours.
Then a hunk o beef on the Weber grill with the rotisserie. Marinaded in Worcestershire sauce overnight and then applied some Suzie Q Santa Maria seasoning.
Planning on slicing the ham and beef sliver thin for sammies.
Chickens. One on left rubbed with Rooster Booster, right using Yummmy Chicken seasoning. Smoked them for approx 3 hours. Shredded both of them for.........whatever.
Short Ribs. Seasoned with S&P, granulated garlic, cumin and red chile flakes
Yummmy chicken done.
RB chicken done
Short ribs done. Smoked them for approx 3 hours then put in pan with some mushrooms, garlic, onions celery and a beer for about an hour. They were good but should have left them foiled for a little longer to get them a little more tender.
Smoked a ham. Seasoned with Yellow mustard, brown sugar and chipotle chile powder. Smoked it for about 1.5 hours.
Then a hunk o beef on the Weber grill with the rotisserie. Marinaded in Worcestershire sauce overnight and then applied some Suzie Q Santa Maria seasoning.
Planning on slicing the ham and beef sliver thin for sammies.