Let's Talk BBQ
Outdoor Cooking Equipment => Charbroil Infrared & SRG style Cookers => Grills & Smokers => Big Easy (BEESR) and SRG Type cookers => Topic started by: MoHuka on August 13, 2013, 08:45:03 AM
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Yesterday I tried my first chicken in the new SRG..you all may remember I wanted crispy skin on my poultry..well I got crispy. The book says that after the bird had reached the desired level of brownness to open the lid...well as you can see in picture #2 I waited a little too long and it looks like it was shot our of the exhaust of a diesel truck. But believe it or not the chicken was moist and as black as it was the skin still had a good taste...I rubbed with Mo Rockin" Chicken and took it to 165. It only took about 1 hour and 10 mins and I had Pecan smoke going the entire time.
Side note is that the Lab in the first picture is Keelo who took first place in both the Open and Amateur divisions last Saturday in Tournament Hunting Competition at Ravenwood , Missouri. She made enough points to achieve Amateur CHAMPION status so she is hard to live with now..wants a sign on her kennel, or over the couch..wherever she happens to be at the time
Question for the forum: Could you put an A-Maze-N 12" tube in the bottom of the SRG under the basket?
Rubbed with Mo Rockin" Chicken and ready for the SRG
(http://i1283.photobucket.com/albums/a543/gbrand1948/IMG_0546_zps75531b26.jpg) (http://s1283.photobucket.com/user/gbrand1948/media/IMG_0546_zps75531b26.jpg.html)
From the mouth of the dragon
(http://i1283.photobucket.com/albums/a543/gbrand1948/IMG_0547_zpsd29cb4cf.jpg) (http://s1283.photobucket.com/user/gbrand1948/media/IMG_0547_zpsd29cb4cf.jpg.html)
Not too bad plated
(http://i1283.photobucket.com/albums/a543/gbrand1948/IMG_0548_zps202eedb6.jpg) (http://s1283.photobucket.com/user/gbrand1948/media/IMG_0548_zps202eedb6.jpg.html)
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Color looks great (for a brisket). :D Heck, I'd still eat it (skin and all).
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Don't worry about it. We all have been there.
Ed
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The heat produced by the SRG is especially high - and will carbonize any sugars in a rub, or a sauce that you are using. My apologies MO - if I had thought to tell you this, you could have saved the looks of that chicken.
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Oh well looks like there was some good eating on the inside! That corn had to make it better too! Don
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That infrared energy will burn any sugar just like in an oven broiler!
But it seals in the juices so well that the meat will still be juicy ;)
Unlike in this famous scene...
http://youtu.be/Spmqbs8YCW8
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Blackened chicken? A Cajun delicacy ???
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The SRG will burn sugar real fast so be careful with rubs and sauces.
Your chicken will improve I bet so don't let this slow you down
As for an A-Maz'n tube it may not work due to the grease falling on it from the food, BUT there is a fix for this coming soon Todd and I are working together and soon you be able to add a LOT of smoke to your meat!
Stay tuned cause this is the best mode yet!
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The SRG will burn sugar real fast so be careful with rubs and sauces.
Your chicken will improve I bet so don't let this slow you down
As for an A-Maz'n tube it may not work due to the grease falling on it from the food, BUT there is a fix for this coming soon Todd and I are working together and soon you be able to add a LOT of smoke to your meat!
Stay tuned cause this is the best mode yet!
"The A-MAZE-N Tommy Tube" :o
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The SRG will burn sugar real fast so be careful with rubs and sauces.
Your chicken will improve I bet so don't let this slow you down
As for an A-Maz'n tube it may not work due to the grease falling on it from the food, BUT there is a fix for this coming soon Todd and I are working together and soon you be able to add a LOT of smoke to your meat!
Stay tuned cause this is the best mode yet!
"The A-MAZE-N Tommy Tube" :o
No, but Todd and I have come up with a GREAT idea and I hope soon they will be on his site for sale. I'll let y'all know when they hit the site
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Hello..I had them make me a 6" smoking tube. Works perfect in anything. The 12" may be a tight fit. The SRG is bigger than the TBE so you just have to try it. Pam .☆´¯`•.¸¸. ི♥ྀ
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I would get some more yard-birds and hop right back in the saddle...... :)
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Color looks great (for a brisket). :D
that's funny. :D
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You'd never guess with skin that black that the meat inside would look so good - (http://www.niscienceclasses.org/main/Smileys/fantasticsmileys/main_thumbsup.gif)
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Reminds me of some wings I did a few years ago - I left the top down for over an hour (ok I got distracted... :-[ ) - they looked like lump charcoal. Unfortunately, wings don't have enough meat to salvage after they've been turned to carbon. They weren't even good for soft tacos OR cat food!
Live and learn... ;) :D
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I have learned indirect heat for mo rockin chicken is the best.
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I've found that with an SRG, since the cook time is faster, the smoke absorption is less. Thus, you can (and IMO should) use a stronger wood than you might otherwise use. Light flavored woods barely give any taste to food cooked in an SRG. Try oak, hickory, or yes, even mesquite. At least, that's what works for me.
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Color looks great (for a brisket). :D Heck, I'd still eat it (skin and all).
Thanks for all the good natured responses.....this one from Sliding Billy was our favorite....good one
Most appreciated is the advice not to use a rub with sugar in the Dragon (new name at least until I get a good cook out of it)
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That's the way my wife likes it. A Lil on the burnt side ;)
Mike
Sent from my iPhone 5 using Tapatalk
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I've found that with an SRG, since the cook time is faster, the smoke absorption is less. Thus, you can (and IMO should) use a stronger wood than you might otherwise use. Light flavored woods barely give any taste to food cooked in an SRG. Try oak, hickory, or yes, even mesquite. At least, that's what works for me.
Good point from Tinmel!
Mo - this has been my experience with the SRG also.
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Mo, your cook wasn't perfect, the chicken looked moist inside, and was very edible. I assure you, the raccoons wouldn't eat some of my failures!
You take a ribbing good my friend, so next time knock our socks off.
Gene