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Offline Hub

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Oops!
« Reply #-1 on: May 04, 2013, 06:53:22 PM »
Sometimes the best laid plans . . . as they say  :(

I seasoned five really nice big chicken leg/thigh quarters with some new rub Tim wanted me to try.  Let them "bask" for a few hours.  Fired up the PBC and hung them inside with the hooks securely fastened into the bony part of the thigh side.  Alas, three of the five tenderized and gave in to gravity, landing in the fire.  The two that did not succumb were okay but tainted by the burned meat smoke and smell from the ones that did.

Next time I'm going to use my chicken leg rack on top of the PBC internal grid and hook the leg ends into it.  That'll solve this problem easily.  Sure am glad this wasn't expensive meat!

Posting this as a warning to anyone else that might try this  ::)

The school of hard knocks is a cruel but effective learning method. 

Hub

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Offline smokeasaurus

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Re: Oops!
« on: May 04, 2013, 06:59:22 PM »
Sorry to hear about that... :(

I have been setting the meat on the cooking rack lately, especially for mid week cooks when I am in a rush.......
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Offline Jaxon

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Re: Oops!
« Reply #1 on: May 04, 2013, 08:27:33 PM »
I haven't tried led quarters in my barrel smoker yet.  Smoked 2 halves on hooks yesterday and they turned out so well, my wife bought 4 more and made me smoke them.  We used Chicken Savor - OUR favorite - and used cherry wood chunks for smoke.
Funny thing about this smoker...I have always been afraid to hang the chicken over the coals - afraid of flare-ups burning it.  "Not to worry", said Barry, "I do 'em that way."  What's good for the rooster is good for the donkey...they all turned out very good. 

Thanks to you folks, here on LTBBQ, I am coming right along.

PS:  In the PBC banner ad up there, it looks like leg quarters they're cooking.

Just sayin'...
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Offline Hub

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Re: Oops!
« Reply #2 on: May 05, 2013, 08:38:16 AM »
Quote from: Jaxon on May 04, 2013, 08:27:33 PM
. . . Smoked 2 halves on hooks yesterday and they turned out so well, my wife bought 4 more and made me smoke them. 

I know what you mean.  I've done spatched, whole birds several times and love they way they turn out with almost no work at all!  In hindsight, I should have noticed that the side bone on the thigh isn't attached firmly to anything else and would pull out as the meat cooks.  On half birds, there's a convenient, solid bony spot in the breast that works well and doesn't let go.

Hub
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Offline muebe

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Re: Oops!
« Reply #3 on: May 05, 2013, 08:41:28 AM »
Same thing happened to me Hub but I was able to recover them! Dang PBC makes chicken so tender!
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Offline Smokin Don

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Re: Oops!
« Reply #4 on: May 05, 2013, 09:17:13 AM »
Sounds like something that would happened to me Hub. Don
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Offline ACW3

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Re: Oops!
« Reply #5 on: May 05, 2013, 10:02:50 AM »
The big question is, did he really learn his lesson?  Only time will tell.

Art
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Offline sliding_billy

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Re: Oops!
« Reply #6 on: May 05, 2013, 07:26:06 PM »
Where's the pictures.  I want to see a unicorn fail.  Heck, I'd wipe them off and call 'em jerky.
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Offline Hub

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Re: Oops!
« Reply #7 on: May 06, 2013, 08:47:22 AM »
Quote from: sliding_billy on May 05, 2013, 07:26:06 PM
Where's the pictures.  I want to see a unicorn fail.  Heck, I'd wipe them off and call 'em jerky.

Too gory to post pics, this being a G-rated site.  Suffice to say the remains were most unappetizing in appearance and the odor definitely took away my appetite.  I'll post pics the next time around when I won't make the same mistake again  ;D

Hub 
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Offline Hub

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Re: Oops!
« Reply #8 on: May 07, 2013, 04:47:56 PM »
Quote from: ACW3 on May 05, 2013, 10:02:50 AM
The big question is, did he really learn his lesson?  Only time will tell.

Art

Learned enough that my next application of Chicken Savor went in the Traeger (see post in Pellet section).  BUT -- next week I'm going to get it right on the quarters.  Stand by.  Yes, Art I'm a slow learner but I've got to remember to buy charcoal  ;D  -- Pellets abound under my bed but charcoal storage is even scarcer  ::)

Hub
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Offline Pit Barrel Cooker Co.

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Re: Oops!
« Reply #9 on: May 08, 2013, 11:32:45 AM »
Quote from: Hub on May 04, 2013, 06:53:22 PM
Sometimes the best laid plans . . . as they say  :(

I seasoned five really nice big chicken leg/thigh quarters with some new rub Tim wanted me to try.  Let them "bask" for a few hours.  Fired up the PBC and hung them inside with the hooks securely fastened into the bony part of the thigh side.  Alas, three of the five tenderized and gave in to gravity, landing in the fire.  The two that did not succumb were okay but tainted by the burned meat smoke and smell from the ones that did.

Next time I'm going to use my chicken leg rack on top of the PBC internal grid and hook the leg ends into it.  That'll solve this problem easily.  Sure am glad this wasn't expensive meat!

Posting this as a warning to anyone else that might try this  ::)

The school of hard knocks is a cruel but effective learning method. 

Hub

Hub- I would definitely recommend using the grill for that :) - Amber
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Offline mikecorn.1

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Oops!
« Reply #10 on: May 08, 2013, 06:56:25 PM »
Sorry to hear about the mishap. I haven't had any trouble hanging anything including leg quarters.
The one bonehead thing I did when I first got it was I hung two links of homemade sausage right where the twist is and ............ ;D  yup, they went down to play in the hot coals


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Offline TentHunteR

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Re: Oops!
« Reply #11 on: May 08, 2013, 07:21:17 PM »
Quote from: Hub on May 04, 2013, 06:53:22 PM
The school of hard knocks is a cruel but effective learning method. 

Hey, I know that school all too well (full-time student)!
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