What to tackle next?

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What to tackle next?

Post  Jonesey73 on Mon Jun 15, 2009 1:16 pm

OK, I'm looking for advice here please ... the only thing I've ever cooked in my smoker is ribs - mostly because they are good and therefore why do anything else!!!.

But, I want to try something new - can I have some suggestions that are easy to do?

CHEERS

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Re: What to tackle next?

Post  Mack on Mon Jun 15, 2009 3:43 pm

Poultry absorbs smoke well, so I would suggest doing a whole chicken, or doing some stuffed chicken breasts.
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Re: What to tackle next?

Post  Jonesey73 on Mon Jun 15, 2009 3:48 pm

Thanks for that ... stuffed chicken breasts sound pretty damn good to me.

With Chicken, it's all about keeping an eye on the temp isn't it to get the right temperature in the centre.
How's that best done - via a temp probe?.

Where can I get such things?

Also if I try ribs and Chicken ... I'm guessing Chicken on the bottom grill, ribs on the top - correct?

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Re: What to tackle next?

Post  Lozart on Mon Jun 15, 2009 4:34 pm

Turkey legs rock too. The thighs especially!

Just remember to brine them first for about 1hr/lb.
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Re: What to tackle next?

Post  Mike_P_in_Tucson on Mon Jun 15, 2009 4:44 pm

Pork butt is one thing that is almost impossible to mess up. You just need to make sure the internal temperature gets up to 195F.

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Re: What to tackle next?

Post  Jonesey73 on Mon Jun 15, 2009 4:51 pm

Yeah, I've read a lot about pork butt.

However, what do I call it over here in the UK when I'm asking the butcher for that cut of meat?.

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Re: What to tackle next?

Post  Mike_P_in_Tucson on Mon Jun 15, 2009 5:04 pm

I'm not sure what they call it there. Over here, it is called either pork butt or Boston butt. It is part of the pork shoulder. Here, the shoulder is sometimes divided into two portions -- the butt and the picnic cut. Or you could cook the whole shoulder. But they often weigh about 12 pounds (over 5kg) and you can figure it will take about 1 1/2 hours per pound (3 1/4 hours per kg).

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