Let's Talk BBQ

Outdoor Cooking Equipment => Charbroil Infrared & SRG style Cookers => Grills & Smokers => Big Easy (BEESR) and SRG Type cookers => Topic started by: pz on September 22, 2013, 11:58:00 AM

Title: I need advice...
Post by: pz on September 22, 2013, 11:58:00 AM
I've an SRG that I used to almost ruin pork butt on the first time I used it.  Today I plan to do two chickens (and maybe some baked potatoes to go along with) - can someone advise on time/temperature/method so I don't muck it up again?

Thanks
Title: Re: I need advice...
Post by: hikerman on September 22, 2013, 12:13:13 PM
PZ I don't have an SRG, but rather a TBE. I usually either cook chicken whole or spatchcocked in this cooker. Go to IT ,of 160F and foil for 10 min. Potatoes take 40-60 min. depending on size, IT of bakers about 200F.  Scrub taters, dry, rub with EVOO, then lots of course sea salt. Best bakers by far.
Title: Re: I need advice...
Post by: deestafford on September 22, 2013, 12:16:35 PM
pz,  I do all my cooking in the SRG on high.  I cook with the lid down until I get the color I want on the chicken.  Watch keeping the lid down too long on potatoes or they will make charcoal lumps taste tender...experience speaking.

As to chicken I like to spatchcock mine and cook with the back down so that the juices collect in the cavity.  This is a trick I learned from one of my cooking heroes...Old Dave.

I cook the taters to about 200*... I think I got that from muebe.  I ain't got nuthin' original with me. Also, rub with canola oil and put either salt and pepper or Cajun spices on them. Don't forget to punch some small holes in them to let the steam escape.

I would cook the taters above the chicken as they should be done in about 30 minutes or so.  Cook both the chicken and meat to IR and not time.

Don't worry too much  about over cook  because I've found with IR cooking you can over cook meat somewhat it it'll still be juicy.

I always brine my chicken in a solution of water, salt, and brown sugar.  Sometimes I throw Cajun spices in there.

Sometimes I'll inject also.  Brinning is fro moisture and injection and marinating are for flavor.  I don't do much marinating.  Laziness probably.

Well, that's how I do.  Tommy will most likely come along and tell you the right way.

Dee
Title: Re: I need advice...
Post by: mikecorn.1 on September 22, 2013, 03:51:02 PM
I also cook full blast on high with the lid down for everything. I go by color and use my maverick et732 to monitor the IT. Its hard to mess up a yard bird in the SRG, always comes out juicy even if you go above IT.
Title: Re: I need advice...
Post by: TMB on September 22, 2013, 09:35:03 PM
What I would do is this. 

Cook the spuds till 200 temp remove and wrap in foil then into a cooler to keep warm.  Take you first bird and set it into the basket then use the half racks to set the next one in.  If you have two sets of half racks lift the lower bird up a rung or two.  This will help get it out of the dead zone and will let it cook close to the sametime as the top bird.

Cook lid down, high setting the intire cook and watch your rub so it's not high in sugar.  I use butter on the skin and wipe all the moister off before adding the butter
Title: Re: I need advice...
Post by: Keymaster on September 22, 2013, 09:38:53 PM
I think it is 10 minutes per/LB as a rule but someone needs to verify that. On high :)

Title: Re: I need advice...
Post by: TMB on September 22, 2013, 11:11:57 PM
That's what Charbroil claims but it's not set in stone.  I have had turkeys go 12 to 17 mins per pound.  The 10 min is just a starting point so keep this in mind
Title: Re: I need advice...
Post by: pz on September 22, 2013, 11:52:26 PM
Many thanks everyone for all the advice; your experience has made my first bird cook a success!
The day was cold and blustery, and the plan was to roast two chickens in the SRG along with baked potatoes and squash.  Also in the plan is to smoke several cheeses and some kosher salt.
Chicken is spatchcocked, and ready to go on the heat.  One bird is breast side down, and the other is breast side up.  Both were liberally sprinkled with the sweet mesquite seasoning from Costco. IT=170F - overshot a bit but it was still delicious.
(https://lh4.googleusercontent.com/-loxMknBIevk/Uj-xAryQYuI/AAAAAAAAED0/vjPeN3ion9c/w1346-h898-no/IMG_2102.JPG)
Potatoes were scrubbed, dried, oiled, and liberally sprinkled with kosher salt.  Squash was oiled
(https://lh4.googleusercontent.com/-S5L9nJ_2qc8/Uj-xBrsmOpI/AAAAAAAAED8/F8O0WZltNV8/w1346-h898-no/IMG_2103.JPG)
Cheeses went into the Bradley, with pecan: kosher salt on paper plates-top rack, 2 goat cheese logs and a log of fresh mozzarella on the next, then a block of Swiss and two sharp white cheddar wedges, and another Swiss and 2 Gouda blocks on the bottom.
(https://lh3.googleusercontent.com/-9A3GMvZeyfQ/Uj-xCo_8dhI/AAAAAAAAEFc/FWR2BoaQhB8/w599-h898-no/IMG_2105.JPG)
Because it is a cold and sometimes rainy day, into the gazebo go my babies.  Now it's time to relax with a glass of wine and enjoy the aromas
(https://lh5.googleusercontent.com/-oMA5FFwD6NA/Uj-xDdGg3rI/AAAAAAAAEEU/lxsx0QA6iv8/w1346-h898-no/IMG_2106.JPG)
The chicken looks great!
(https://lh5.googleusercontent.com/-FtW6jKXyUGc/Uj-xESLypcI/AAAAAAAAEEc/878qu6763Gg/w1346-h898-no/IMG_2107.JPG)
Here are the goodies - chicken looks perfect, as do the potatoes and squash
(https://lh4.googleusercontent.com/-SGUyO39BMSw/Uj-xFHzW1FI/AAAAAAAAEEk/2loJkPneYeg/w1346-h898-no/IMG_2108.JPG)
That potato looks good enough to eat - IT=210 (I tried for 200, but oh well, maybe next time)
(https://lh3.googleusercontent.com/-VefUgjr9ays/Uj-xF7_6eZI/AAAAAAAAEEw/_wryx9FfjLY/w1346-h898-no/IMG_2109.JPG)
Finished plates and wine.  I substituted tomatoes Ahron for the squash my sweetie likes
(https://lh3.googleusercontent.com/-tSnl3MQBqQw/Uj-xHB9T6uI/AAAAAAAAEE8/FK_HZ54LT2g/w1346-h898-no/IMG_2111.JPG)
Cheeses are done!
(https://lh4.googleusercontent.com/-b2jP3K8p614/Uj-xHn56VKI/AAAAAAAAEFk/tNK64kYc9t0/w1346-h898-no/IMG_2112.JPG)
Smoked pecan salt.  Although the salt took on lots of smoke color, the taste just was not there.  Will need to find another method.
(https://lh4.googleusercontent.com/-qcPocL9e5dQ/Uj-xIUvtdoI/AAAAAAAAEFM/SLijrsiUfkc/w1346-h898-no/IMG_2113.JPG)
The upper 2 are goat cheese, and the sliced lower is fresh mozzarella.
(https://lh6.googleusercontent.com/-2aiHltmzpy4/Uj-xIxsDJXI/AAAAAAAAEFQ/p2evxlKa3YE/w1346-h898-no/IMG_2114.JPG)
At the end of the day...
Title: Re: I need advice...
Post by: Dakota Don on September 23, 2013, 12:34:50 AM
Congratulations on an Awesome cook pz! Yes, that is a great looking bird, and that cheese...WOW! I bet it's delicious.  ;)
Title: Re: I need advice...
Post by: pz on September 23, 2013, 01:04:54 AM
Thanks Don!  I can't really take credit though, the advice from the experienced folks on this forum made it a no-brainer.

I love it when you can ask the experts, and get good information that makes you successful.  All the help has been much appreciated!
Title: Re: I need advice...
Post by: muebe on September 23, 2013, 07:25:54 AM
pz the chicken looks outstanding!

Now about that salt. Don't worry. When it first comes out it almost has no smoke flavor. But after sitting for a month in a container it will start to take on more color and flavor. Don't know why but it just does. I got some kosher smoked salt that is very dark in color now.

You can also add it back to your smoker whenever you run it. Hot or cold does not matter. Each time it will get more smoke.
Title: Re: I need advice...
Post by: deestafford on September 23, 2013, 07:28:15 AM
pz, See, I told you Tommy would come along and set everything straight. :)  What a great cook and what a great looking place you have there.  Dee
Title: Re: I need advice...
Post by: hikerman on September 23, 2013, 10:03:55 AM
PZ, glad your SRG cook was successful! Chicken, potatoes, and tomatoes looked great, as did your various smoked cheeses.
Title: I need advice...
Post by: mikecorn.1 on September 23, 2013, 11:24:28 AM
Wow. What a spread. Nice color on everything.


Mike
Sent from my iPhone 5 using Tapatalk
Title: Re: I need advice...
Post by: squirtthecat on September 23, 2013, 11:28:59 AM

That's one High Caliber dinner!!!!!!    ;) ;)
Title: Re: I need advice...
Post by: pz on September 23, 2013, 02:27:37 PM
Many thanks for all the kind comments and great advice!

We'll be eating that chicken for days, and the cheese for months.  I've now a rotation schedule for my cheeses - there are three batches of differing ages in the fridge - looks almost like a cheese counter in a store  ;D
Title: Re: I need advice...
Post by: drholly on September 23, 2013, 04:42:43 PM
Quote from: pz on September 23, 2013, 02:27:37 PM
Many thanks for all the kind comments and great advice!

We'll be eating that chicken for days, and the cheese for months.  I've now a rotation schedule for my cheeses - there are three batches of differing ages in the fridge - looks almost like a cheese counter in a store  ;D

pz - great cook! Loved the pictures.


Title: Re: I need advice...
Post by: pz on September 24, 2013, 12:24:53 AM
Thanks David!

Typically I cook chicken and save the breast for last - not because it is the best, but because I have to choke down cottony chicken, and have to try to figure out what to do with it.

This evening we sliced a breast across the grain, and put it on a slice of my wife's homemade thyme bread topped with Bradley smoked cheddar (mild).  My wife's comment was "OMG, it's moist!" I was pleased and flattered that she liked the SRG cook so much, but the implication is clear "Dear, sorry to say this but your prior chicken sucks"  ;D

The breast was moist and tender, even on the day after spending the night in the fridge - best chicken breast I've ever eaten.  I am totally sold on the SRG for doing birds, and can't wait to try it on a Thanksgiving turkey.
Title: Re: I need advice...
Post by: drholly on September 24, 2013, 10:38:09 AM
You're going to love that turkey, pz. That's how I got into the SRG. My youngest brother was the family's official turkey fryer for years - the old fashioned way. Several years ago (just when they came out) I bought him a TBE for Christmas. He called me up when he made his first turkey - said not only was it easier and safer with no oil to deal with, it was the best d@#n turkey he ever made or ate. I bought the SRG when it came out and have to agree.
Title: Re: I need advice...
Post by: TentHunteR on September 24, 2013, 01:54:37 PM
Quote from: pz
if you like goat cheese at all, you'd love smoked goat cheese.

Smoked goat cheese, man that does sound good!  I will gladly take that advice and give it a try. 
Title: Re: I need advice...
Post by: fishingbouchman on September 25, 2013, 08:26:04 AM
everything looks great.  starting to get chilly here i think some cheese will be calling my name soon