For Those Who Love BBQ

[734406pk]

And the Texas side barrel smoker::
http://barbecuebible.com/wp-content/uploads/2014/07/offset-smoker-briskets.jpg

[734406pk]

SPG universal seasoning is :: 7 parts Sea Salt, 2 Parts Granular Garlic Powder and 2 parts coarse ground pepper. I add a little fennel seed and a bit of smoked Paprika. Use it on chicken, steak, burgers or whatever. It is very good!

[73440]

Oh ya, I seen them types .

Here is the plywood box , called china box.

http://www.lacajachina.com/la_caja_china_roasting_box_s/1.htm

[Topcat]

I've heard the Egg is a good design as well.
It's a thick ceramic so it keeps heat in and needs less fuel to keep going.

http://seriousbirder.com/blogs/big-green-egg-vs-kamado-joe-side-by-side-comparison/

If room is a limitation, this would be a good choice.

The Texas smoker I like.
It would be ideal for cold slow smoking like Ham and Lox Salmon.

[734406pk]

Oh ya, I seen them types .

Here is the plywood box , called china box.
http://www.lacajachina.com/la_caja_china_roasting_box_s/1.htm

The China box looks very interesting. I haven't heard of that style and will have to check it out. The Green Egg is a incredible BBQ, just $$$$. I have a few friends that have them. Home Depot carries a similar grill called a "Kamado". The Texas side-burner is for cooking anything "low and slow". It uses hardwood for fuel. Its what the pro's mostly use in competition. It was born out of the Texas oil fields using scrap pipe as rumor has it. This is what happens when you have welders with free time on there hands. LOL   
 

[734406pk]

Here is a site that makes Santa Maria style grill inserts for Weber kettle type bbqs:::
www.gabbysgrills.com

[Topcat]

.

[73440]

I'd say this guy likes BBQ.

[734406pk]

  Texas BBQ 

[Topcat]

So here's how I make award winning BBQ chicken:

I usually buy the 5 pack of Chicken legs and thighs still together.
I find them to be the tastiest for doing BBQ.

I clean out all the fat and remove the rib cage section the day before.
Being good at using knives and filleting pays off.
All that chicken fat creates flare ups that need to be minimized.

I season them with up to 4-5 different ingredients.

Montreal chicken seasoning
Paprika
3 colored pepper freshly ground
powdered Garlic
seasoned salt

Put them in plastic zip lock bags and let sit in frig overnight.
The day of BBQ, pull them out a few hours prior to cooking and get to room temp.

Coat lightly with either Olive oil or vegetable oil prior to cooking.

Here is the important part where most people BBQ'ing Chicken fail: Heat.

Start out really low heat and let the Chicken bleed out any oils and juices.
Keep cross turning every 3-4 minutes and watch for hot spots. Extinguish hot spots with a bottle sprayer.

The Chicken will get to a point where it's almost cooked and flame ups are subsiding.
Now you can turn it up a little if desired.

Time to make your Mook Mook...Your mixture of ingredients I mentioned previously.
I use Everett and Jones medium hot, Garlic paste, Worchester sauce, and a shot of Uncle Chen's siracha Sauce.

Before you baste, make sure you're on a low heat and the lid up.
2-4 minutes a side and Yum!

[734406pk]

So here's how I make award winning BBQ chicken:

I usually buy the 5 pack of Chicken legs and thighs still together.
I find them to be the tastiest for doing BBQ.

I clean out all the fat and remove the rib cage section the day before.
Being good at using knives and filleting pays off.
All that chicken fat creates flare ups that need to be minimized.

I season them with up to 4-5 different ingredients.

Montreal chicken seasoning
Paprika
3 colored pepper freshly ground
powdered Garlic
seasoned salt

Put them in plastic zip lock bags and let sit in frig overnight.
The day of BBQ, pull them out a few hours prior to cooking and get to room temp.

Coat lightly with either Olive oil or vegetable oil prior to cooking.

Here is the important part where most people BBQ'ing Chicken fail: Heat.

Start out really low heat and let the Chicken bleed out any oils and juices.
Keep cross turning every 3-4 minutes and watch for hot spots. Extinguish hot spots with a bottle sprayer.

The Chicken will get to a point where it's almost cooked and flame ups are subsiding.
Now you can turn it up a little if desired.

Time to make your Mook Mook...Your mixture of ingredients I mentioned previously.
I use Everett and Jones medium hot, Garlic paste, Worchester sauce, and a shot of Uncle Chen's siracha Sauce.

Before you baste, make sure you're on a low heat and the lid up.
2-4 minutes a side and Yum!

  I have BBQ'D chicken with your recipe at least 3 or 4 times now using the E&J BBQ sauce as directed and it has come out absolutely spectacular! The family and friends loved it. Thank You!!

[734406pk]

We just cooked a Texas style beef brisket on the side barrel smoker this week end. First one and let me tell everyone it was absolutely something from Heaven!!! 225 degrees, Hickory chunks and 12 hours cook time. Yes it sounds crazy, but all I can say is it was worth it and I can't wait for the next one!!

[Topcat]

That's on my smoker bucket list to do.   

[73440]

Glad you enjoyed that Texas style brisket.
We love it down here!
We are building a new BBQ / Cantina restaurant here , company well known in Houston, that will be using three of the Oyler 1300's. Just placed the concrete slab this morning starting at 4 am, just before what looks like might be a week of rain. Whew!

Check out the capacities.

https://pisuladevelopmentcompany.box.com/s/2p6idbx93sgc5385yoaulslwwqx7i21r

[734406pk]

Glad you enjoyed that Texas style brisket.
We love it down here!
We are building a new BBQ / Cantina restaurant here , company well known in Houston, that will be using three of the Oyler 1300's. Just placed the concrete slab this morning starting at 4 am, just before what looks like might be a week of rain. Whew!

Check out the capacities.

https://pisuladevelopmentcompany.box.com/s/2p6idbx93sgc5385yoaulslwwqx7i21r

  OMG! Now that's a big smoker!! Best of luck with your new business!! Texas BBQ