If I am going to be putting this many chickens all the once I usually preset the smoker for 300F. The temp will drop drastically once the birds go in. For all of these it was 6 hours in the smoker with 2 hours of hickory smoke so that internal temp is 155-160F. Pull off cover with aluminum foil for few minutes and serve. The skin will be garbage unless you throw the chicken pieces on the grill to crisp up, which is what I did. Use the smoke flavoured bones for chicken soup
Post Pics of Your BBQ'd Food Thread
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- cRaZyRaVr
- Deal Fanatic
- Mar 11, 2004
- 5317 posts
- 3943 upvotes
- Milton, ON.
- AudiDude
- Deal Guru
- Mar 1, 2004
- 12861 posts
- 1485 upvotes
- Pickering
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- zalapski
- Deal Addict
- Jan 3, 2005
- 3612 posts
- 115 upvotes
- GTA
How do you like using that particular meat grinder? Any negatives you find working with the unit? TIA.
- AudiDude
- Deal Guru
- Mar 1, 2004
- 12861 posts
- 1485 upvotes
- Pickering
It's OK but I feel that it is labouring on certain pieces of meat. You can alleviate that by making the strips of the meat smaller. This grinder was a gift. The way that I personaly shop is I find out what I need and buy the next one up. So far this has stopped me from breaking things and being disappointed. Oh yeah, it broke right away and that is the second one in the picture. the grinder has a plastic gearbox/transmission to get the torque up to grind the meat. The transmission broke.
As I said in the other thread with the $150 grinder, I'd buy the LEM. The last time I bought a product in this quality range, it was the Waring Pro meat slicer. I used it for a year and then gave it away and got a Globe GC9 belt drive slicer. Real power and can run in a small deli. Never does it cross my mind that that slicer would fail and I can get parts from anywhere. The Waring/Cusinart stuff will eventually have the models discontinued and then you will have to toss it.
If treated nicely it will definitely do the job. The above pics I posted was of my first time making sausages and I will be doing it more often because it was easy (with the right tools) and fun. I had no help, it was just me and the appliances.
- gr8dlr
- Deal Expert
- Sep 1, 2005
- 21699 posts
- 17373 upvotes
- Markham
Thanks for posting your exploits. Think you set up your own Youtube channel!AudiDude wrote: ↑It's OK but I feel that it is labouring on certain pieces of meat. You can alleviate that by making the strips of the meat smaller. This grinder was a gift. The way that I personaly shop is I find out what I need and buy the next one up. So far this has stopped me from breaking things and being disappointed. Oh yeah, it broke right away and that is the second one in the picture. the grinder has a plastic gearbox/transmission to get the torque up to grind the meat. The transmission broke.
As I said in the other thread with the $150 grinder, I'd buy the LEM. The last time I bought a product in this quality range, it was the Waring Pro meat slicer. I used it for a year and then gave it away and got a Globe GC9 belt drive slicer. Real power and can run in a small deli. Never does it cross my mind that that slicer would fail and I can get parts from anywhere. The Waring/Cusinart stuff will eventually have the models discontinued and then you will have to toss it.
If treated nicely it will definitely do the job. The above pics I posted was of my first time making sausages and I will be doing it more often because it was easy (with the right tools) and fun. I had no help, it was just me and the appliances.
We're all bozos on the bus until we find a way to express ourselves...
Failure is always an option...just not the preferred one!
Failure is always an option...just not the preferred one!
- fido1984
- Deal Addict
- Aug 19, 2007
- 1912 posts
- 82 upvotes
- Mississauga
- Samwfive
- Deal Addict
- Nov 21, 2007
- 3433 posts
- 1386 upvotes
- Scarborough
Seeing that you use tandoori spice, next time try with garlic, onion, cilantro and in powder form cardamon, cinnamon and clove.
- ar2020
- Banned
- Jan 27, 2014
- 5574 posts
- 2580 upvotes
Grilled ribeye steak with sautéed mushrooms and grilled asparagus.
- Jucius Maximus
- Deal Expert
- Aug 18, 2005
- 21223 posts
- 5939 upvotes
- Burlington-Hamilton
Ladies and Gents, let me kick off the 2016 BBQ Season's postings in this thread! Today we broke out the grill and in my excitement I somewhat overcommitted on a 2" thick prime rib steak from Rowe Farms. I have to say it was absolutely delicious, mouth-wateringly juicy and almost too satisfying...
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- casual gastronomist -
- valve
- Sr. Member
- Dec 2, 2006
- 514 posts
- 640 upvotes
- Ottawa
Very nice!
Jucius Maximus wrote: ↑Ladies and Gents, let me kick off the 2016 BBQ Season's postings in this thread! Today we broke out the grill and in my excitement I somewhat overcommitted on a 2" thick prime rib steak from Rowe Farms. I have to say it was absolutely delicious, mouth-wateringly juicy and almost too satisfying...
- raymondly
- Deal Addict
- Feb 9, 2007
- 2758 posts
- 858 upvotes
- Whitby
My new set up - gas grill, old gas grill converted to charcoal and new kamodo. My wife told me I needed to get rid of one but haven't yet....
Only cooked on the kamodo 2 times now - getting use to how little charcoal it takes to maintain temp. Today did a chicken with apple wood and chimichuri sauce at the end.
Only cooked on the kamodo 2 times now - getting use to how little charcoal it takes to maintain temp. Today did a chicken with apple wood and chimichuri sauce at the end.
It's pronounced Throat Wobbler Mangrove
- gh05t
- Deal Fanatic
- Sep 16, 2004
- 9779 posts
- 2050 upvotes
- Toronto
Wow. That looks delish.raymondly wrote: ↑My new set up - gas grill, old gas grill converted to charcoal and new kamodo. My wife told me I needed to get rid of one but haven't yet....
Only cooked on the kamodo 2 times now - getting use to how little charcoal it takes to maintain temp. Today did a chicken with apple wood and chimichuri sauce at the end.
- velomane
- Sr. Member
- Oct 10, 2004
- 919 posts
- 217 upvotes
- Winnipeg
raymondly, that looks nice. Tough choice on which one to get rid of. Do you make your own chimichuri?
- raymondly
- Deal Addict
- Feb 9, 2007
- 2758 posts
- 858 upvotes
- Whitby
Fortunately I work for a company that makes an amazing chimichuri. Otherwise I would make my own.
Next weekend I will be following AudiDudes lead and making sausages. Turkey - thinking traditional thanksgiving meaning turkey, cranberries, sage stuffing, and smoke.
It's pronounced Throat Wobbler Mangrove
- Jucius Maximus
- Deal Expert
- Aug 18, 2005
- 21223 posts
- 5939 upvotes
- Burlington-Hamilton
- Jucius Maximus
- Deal Expert
- Aug 18, 2005
- 21223 posts
- 5939 upvotes
- Burlington-Hamilton
I usually bring my lunch to work and I prefer to cook for several days in advance...
BBQ'd chicken photo:
BBQ'd chicken photo:
- casual gastronomist -
- cessnabmw
- Deal Addict
- Feb 9, 2012
- 4559 posts
- 918 upvotes
- Toronto
Leg of lamb and veges
- BongoBong
- Deal Addict
- Sep 27, 2008
- 3803 posts
- 635 upvotes
- Leuven
Nice. Been getting 2-3 chickens from a market here for 10$, cooking them on Sunday and using the leftovers throughout the week. Great way to have delicious leftovers.Jucius Maximus wrote: ↑I usually bring my lunch to work and I prefer to cook for several days in advance...
Looks great. Leg of lamb is incredible!
- BongoBong
- Deal Addict
- Sep 27, 2008
- 3803 posts
- 635 upvotes
- Leuven
Haven't been taking pictures of my food for a long time, but just did ~6lbs of jerky for Canada Day weekend
Was a very basic pepper jerky. Just soy sauce, Worcestershire, garlic powder, lots of pepper, and cure. Here it is after 2 days of curing and patted dry.
Hung with toothpicks and about to go in UDS. Can see the very ugly UDS its going into in the back
Smoked with hickory and was in the UDS for around 8 hours. Able to keep it between 140-170 throughout. Couple pics of the finished product. Pictures taken at like 1am so colours a little bit darker than it actually is.
Was a very basic pepper jerky. Just soy sauce, Worcestershire, garlic powder, lots of pepper, and cure. Here it is after 2 days of curing and patted dry.
Hung with toothpicks and about to go in UDS. Can see the very ugly UDS its going into in the back
Smoked with hickory and was in the UDS for around 8 hours. Able to keep it between 140-170 throughout. Couple pics of the finished product. Pictures taken at like 1am so colours a little bit darker than it actually is.
- velomane
- Sr. Member
- Oct 10, 2004
- 919 posts
- 217 upvotes
- Winnipeg
Thanks for the post, BongoBong. That looks good. What cut of meat did you use?