20 Sept, Chicken....

after 2 hours she looked done but only 140 F

I had to put a few veggies on to balance somewhat the meat!

all worked out really well, carrot very tasty, corn still a bit crunchy.

need to put the taters in about an hour earlier next time.















another couple of hours until....

The smell of the chicken attracted one of the regular interlopers































The Joker

Onion Rings

did a few of these boys overnight.















fried and frozen. just to pop em in a hot oven in future

















Solid onion discs in a water flour, garlic powder, salt and pepper batter.

did 20 - should do as sides for 5 dinners for 2.

The good thing about reheating them is that a lot of the cooking oil comes out when reheated!

20 Sept Chicken

OK prepped up the chicken with the rub
















About 1 part of each as per recipie below, x2 lemon pepper, Paprika and sugar.


lifted the skin, spread it under and rubbed it in.















added about 4 patties of butter under the skin.

Tightened the skin up with a few cocktail sticks., left in the fride for a few hours.

rubbed the remaining rub all over the rest of the bird.

Prepped up the smoker - 3/4 full waterpan, full basket of charcial - want to see exactly how long it burns for future reference.

got together all the vital cooking equipment















Last minute addition of a head of garlic into the body cavity and a couple of cans of guinness into me.

Put the bird breast side up onto the smoker @ 250 degrees. A small bit of applewood for smokiness.

The infamous beef ribs

ok, they look great, and didnt smell too bad either!















the good stopped at the looking and smelling.

Cut em open, a bit tough, nice and pink inside, nicely medium, only a very small smoke ring.

Although the guinness and vinegar marinade was ok, it didnt really work on its own. the beef definately needs some kind of rub.

I left far too much fat and meat on the ribs themselves, should have cut them in half above the bone. Also they need to be left a good bit longer than the pork boys. I didn't freshen the charcoal but will do next time, need to keep em going for about 6 hours at least it say.


Not sure Ill try the beef ribs again for some time.

20 Sept Smokin' a chicken

OK today's test is a whole 2kg chicken.

I was going to do a beer butt chicken but this time round just going to do a smoked roast chicken.

After the beef ribs fiasco, I'm definitely going with a rub this time. Nothing's going into the smoker without being rubbed up goood first. Learned some valuable lessons from the first run. - the amount of water needed in water pan, not siting the smoker near a window, the amout of charcoal needed.

chicken rub:

garlic powder
onion powder
paprika (sweet)
lemon pepper
thyme
ground bay leaf
brown sugar
salt (tiny bit)

going to go under the skin, will add some softened butter too.

dont ask about the beef ribs

Ugh disgusting, disaster.

far too fatty- should have trimmed them massively, didnt do them long enough and no rub.