Good stuff - BBQ Central

Go Back   BBQ Central > General > Grilling
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 07-02-2006, 06:37 AM   #1
Master of All
 
ScottyDaQ's Avatar


 
Join Date: Mar 2005
Location: In ur house, eatin ur foodz.
Posts: 7,490
Good stuff

Morning!

Did up some road side chicken and corn on the cob on the 1TG lastnight.



Yup, I can see why people get hooked on RSC. I kicked mine up with some rooster sauce. I wasn't sure I was gunna be able to put it on, it kept raining wicked hard, then it would stop, then start again. It actually hailed a couple of times.
Lexi's a fan of RSC chicken too...


I just threw a 4 pound beef round eye into the freezer to slice up later and turn that into jerky tomorrow. I loooove jerky. =P~ =P~ =P~

Aaahhhh I'm off work until Thursday. Come on weather. Cooperate dammit!
__________________

__________________
-=-=-=-=-=-=-=-=-=-=-
Weber Smokey Mountain Cooker ?
Weber 22.5 One Touch Gold ?
Weber Smokey Joe Gold ?

Weber Grill Decency Agent # KTL9352
ScottyDaQ is offline   Reply With Quote
Old 07-02-2006, 06:49 AM   #2
Moderator
 
wittdog's Avatar
 
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
Looks great Scotty. =P~ Cute looking kid too. Damn I hate this site now I've got to put some jerkey on my list of things to do. How are you planning on doing your jerkey....
__________________

__________________
Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
wittdog is offline   Reply With Quote
Old 07-02-2006, 07:17 AM   #3
Master of All
 
ScottyDaQ's Avatar


 
Join Date: Mar 2005
Location: In ur house, eatin ur foodz.
Posts: 7,490
I'm gunna run out a little later and see if can get some of the cheap wire grill pans, then stack em with wood spacers.

I usually marinate/cure the meat overnight, and then do it in the WSM for 7-8 hours at 150-160 with smoke only in the first 4 hours... pretty much the Stogie way.
__________________
-=-=-=-=-=-=-=-=-=-=-
Weber Smokey Mountain Cooker ?
Weber 22.5 One Touch Gold ?
Weber Smokey Joe Gold ?

Weber Grill Decency Agent # KTL9352
ScottyDaQ is offline   Reply With Quote
Old 07-02-2006, 07:21 AM   #4
Moderator
 
wittdog's Avatar
 
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
Quote:
Originally Posted by ScottyDaQ
I'm gunna run out a little later and see if can get some of the cheap wire grill pans, then stack em with wood spacers.

I usually marinate/cure the meat overnight, and then do it in the WSM for 7-8 hours at 150-160 with smoke only in the first 4 hours... pretty much the Stogie way.
I’ve done mine on the dehydrator and in the electric but never the WSM…..Do you put sand in the water pan or water or leave it empty? I have a buddy that does his in the oven and uses tooth pics to hang the jerky from the over grates……What is this stogie way you speak of?
__________________
Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
wittdog is offline   Reply With Quote
Old 07-02-2006, 07:21 AM   #5
Web Celeb
 
Greg Rempe's Avatar


 
Join Date: Jan 2005
Location: Cleveland, Ohio
Posts: 8,177
Chicken looks good, chief!
__________________
Host of The BBQ Central Radio Show
www.thebbqcentralshow.com
Greg Rempe is offline   Reply With Quote
Old 07-02-2006, 07:32 AM   #6
Master of All
 
ScottyDaQ's Avatar


 
Join Date: Mar 2005
Location: In ur house, eatin ur foodz.
Posts: 7,490
Quote:
Originally Posted by wittdog
Quote:
Originally Posted by ScottyDaQ
I'm gunna run out a little later and see if can get some of the cheap wire grill pans, then stack em with wood spacers.

I usually marinate/cure the meat overnight, and then do it in the WSM for 7-8 hours at 150-160 with smoke only in the first 4 hours... pretty much the Stogie way.
I’ve done mine on the dehydrator and in the electric but never the WSM…..Do you put sand in the water pan or water or leave it empty? I have a buddy that does his in the oven and uses tooth pics to hang the jerky from the over grates……What is this stogie way you speak of?
I have sand in the pan...just cuz I never bother to empty it.
I've done it with the wooden skewers, but it's a pain.
Kevin Taylor (Stogie) has a great page on jerky.
http://mywebpages.comcast.net/ktaylor11/kevi.htm
__________________
-=-=-=-=-=-=-=-=-=-=-
Weber Smokey Mountain Cooker ?
Weber 22.5 One Touch Gold ?
Weber Smokey Joe Gold ?

Weber Grill Decency Agent # KTL9352
ScottyDaQ is offline   Reply With Quote
Old 07-02-2006, 01:48 PM   #7
Master of All
 
ScottyDaQ's Avatar


 
Join Date: Mar 2005
Location: In ur house, eatin ur foodz.
Posts: 7,490



Recipe with my adjustments.
4-6 lb Eye of round
1/2 t Celery Salt
1/2 t Black pepper
1 T White pepper
1/2 t Red pepper
1 T Seasoned salt
2 t Accent
1 t Garlic powder
2 T Morton tender quick
2 T Brown sugar
1/3 c Worcestershire sauce
1/3 c Soy sauce
1/3 c Barbecue sauce
1/3 c Maple syrup
1 T Cholula hot sauce
1 T Sriracha hot sauce
Cut meat in thin slices. Meat is easier to cut when partially frozen and it will cut evenly. Combine dry ingredients first, add wet ingredients, and marinate/cure for 24 hours in a sealable plastic bag. or non reactive container.

Smoke 7-8 hours at 150-160 with smoke only in the first 4 hours
__________________
-=-=-=-=-=-=-=-=-=-=-
Weber Smokey Mountain Cooker ?
Weber 22.5 One Touch Gold ?
Weber Smokey Joe Gold ?

Weber Grill Decency Agent # KTL9352
ScottyDaQ is offline   Reply With Quote
Old 07-02-2006, 03:02 PM   #8
Official BBQ Central Mark
 
Cliff H.'s Avatar


 
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
Boy, you have been keeping busy. :biggrin: It all looks good.
__________________
" Never let a day go by "
Cliff H. is offline   Reply With Quote
Old 07-02-2006, 04:38 PM   #9
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
Good looking quarters there Scotty! Thank God Lexi got her mothers looks!!!! 8-[
__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 07-02-2006, 06:10 PM   #10
Official BBQ Central Mark
 
Puff's Avatar


 
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
What Larry said

You da' man =D>
__________________
Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
Puff is offline   Reply With Quote
Old 07-02-2006, 06:40 PM   #11
Graduate of BBQ Central


 
Join Date: Apr 2005
Location: Texas
Posts: 673
ScottyDaQ when are you going to smoked the beef jerky and don;t forget the pictures.
__________________
Have Fun and keep it Low and slow.


https://img42.exs.cx/img42/3756/licen...2659_10965.jpg
The Missing Link is offline   Reply With Quote
Old 07-02-2006, 06:53 PM   #12
Master of All
 
ScottyDaQ's Avatar


 
Join Date: Mar 2005
Location: In ur house, eatin ur foodz.
Posts: 7,490
Quote:
Originally Posted by The Missing Link
ScottyDaQ when are you going to smoked the beef jerky and don;t forget the pictures.
It's been in the fridge since I took those pics, so it's gotta be in the mornin. With the Tender Quick... it could be beef slurry if one waits too long.

I'm thinking a mix of cherry and apple for woods.
__________________
-=-=-=-=-=-=-=-=-=-=-
Weber Smokey Mountain Cooker ?
Weber 22.5 One Touch Gold ?
Weber Smokey Joe Gold ?

Weber Grill Decency Agent # KTL9352
ScottyDaQ is offline   Reply With Quote
Old 07-02-2006, 06:54 PM   #13
Official BBQ Central Mark
 
Finney's Avatar


 
Join Date: Jan 2005
Location: Savannah, GA and Somewhere near Lexington, NC
Posts: 8,563
Quote:
Originally Posted by The Missing Link
ScottyDaQ when are you going to smoked the beef jerky and don;t forget the pictures.
Yeah... What Link said.
__________________
Chris

"Of all the imaginary friends I've had, I don't think there was one that I didn't end up having to kill."

in seach of Umami
Finney is offline   Reply With Quote
Old 07-03-2006, 04:35 AM   #14
Official BBQ Central Mark
 
Finney's Avatar


 
Join Date: Jan 2005
Location: Savannah, GA and Somewhere near Lexington, NC
Posts: 8,563
The recipe closely mimicks the flavors used by the Roadside Chicken stands popular in the Mid-Atlantic states. Our own Bryan S. is the guy that made it popular on most grilling and BBQ boards on the net. =D>
__________________
Chris

"Of all the imaginary friends I've had, I don't think there was one that I didn't end up having to kill."

in seach of Umami
Finney is offline   Reply With Quote
Old 07-03-2006, 05:33 AM   #15
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
Quote:
Originally Posted by V. Roberts
This recipe for RSC looked so good I had to try it too. My question is, where did the name come from?
Val
Good looking chicken Val!!! =D>
__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 07-03-2006, 12:41 PM   #16
Master of All
 
ScottyDaQ's Avatar


 
Join Date: Mar 2005
Location: In ur house, eatin ur foodz.
Posts: 7,490
Getting there. Good aroma so far.


I wasn't able to find the cheap mesh racks anywhere. But the rack from a wok, and the rack from the Smokey Joe raised up on a couple of inverted Pizza stone carriers turned out to do the trick just fine....dunno if you can see em in the pic. There's some Yankee ingenuity fer ya.
__________________
-=-=-=-=-=-=-=-=-=-=-
Weber Smokey Mountain Cooker ?
Weber 22.5 One Touch Gold ?
Weber Smokey Joe Gold ?

Weber Grill Decency Agent # KTL9352
ScottyDaQ is offline   Reply With Quote
Old 07-03-2006, 01:20 PM   #17
Moderator
 
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
That's why we lost the war. We had plenty of mesh racks, but dang if we didn't run out of wok racks.
__________________
The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
Captain Morgan is offline   Reply With Quote
Old 07-03-2006, 05:37 PM   #18
Graduate of BBQ Central


 
Join Date: Apr 2005
Location: Texas
Posts: 673
ScottyDaQ This is for next time try using Wood skewers to hang the jerky from that way they will cook more evenly

__________________
Have Fun and keep it Low and slow.


https://img42.exs.cx/img42/3756/licen...2659_10965.jpg
The Missing Link is offline   Reply With Quote
Old 07-03-2006, 06:31 PM   #19
Official BBQ Central Mark
 
Finney's Avatar


 
Join Date: Jan 2005
Location: Savannah, GA and Somewhere near Lexington, NC
Posts: 8,563
Quote:
Originally Posted by The Missing Link
ScottyDaQ This is for next time try using Wood skewers to hang the jerky from that way they will cook more evenly

Look at the Link go.
You boys are making me hungry. =P~
__________________
Chris

"Of all the imaginary friends I've had, I don't think there was one that I didn't end up having to kill."

in seach of Umami
Finney is offline   Reply With Quote
Old 07-03-2006, 06:38 PM   #20
BBQ Central College


 
Join Date: May 2006
Location: Millersville, Maryland
Posts: 411
That is some good looking chicken. After I showed my wife now she wants me to make some. Im going to have to try it, maybe this coming weekend.
__________________

JWJR40 is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off







All times are GMT -5. The time now is 03:39 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, vBulletin Solutions, Inc.
×