I’m smoking a butt and chuck roast at the same time this weekend and need a wood that will hold up to, but not overpower, each. I’m thinking pecan, hickory, or cherry. Any suggestions?
To our loyal customers! Well the pandemic has lasted way longer than any of us expected. We are very fortunate for all our online business. We have decided to only offer a limited menu at this time. We are currently under construction to provide us with more cooler/freezer/storage space that will allow us to better serve you, but until this is complete this will be our online menu. Here at Snow’s we are facing many issues we have never had to face. – Continued supply and consistent size availability issues. – Huge pricing changes. – Shipping issues. We have chosen to continue shipping and do all we can do to keep changes at a minimum ( mainly price increases and again we will keep at a minimum ) We want to continue to have items available for our customers to help get through this time and assure you when we can make changes for the better, WE WILL! Again this doesn’t look like it will last for a long time, So lets continue to work together and do our part to eliminate this pandemic. Thanks and GOD BLESS each of you.
Just got my Kamado Joe delivered, have both sets of parents coming over this weekend and wanted to get some chicken going (neither mom eats meat). Any idiot proof chicken recipes I can follow for my first cook?
What you making for the moms? Curious as my moms here and vegetarian. Made a frittata last night and eggplant parm tonight
Chicken. Should have clarified--they don't eat red meat. Neither mom is vegetarian. I will probably be making brussels sprouts or broccoli or something as well though.
I think chicken thighs are a good way to start. Gives me a chance to pimp this. https://barbecuebible.com/recipe/bacon-ham-and-cheese-chicken-thighs/ This stuff is fantastic.
This is simple too. You can decide if you want to do a different rub and whether you want to use the sauce listed, another BBQ sauce, or no sauce at all. Get chicken halves and salt and pepper them. It's best to smoke them at a higher temperature for crisper skin, I do 350F-400F or higher, in the WSM I take the bowl out so the chicken is exposed to the coals. I usually smoke it skin down for 30 minutes, then flip until they are done. Depending on your temperature expect 1-1.5 hours. Once the chicken is cooked, baste the skin side then the meat side with the following. Keep the meat side up until eating to allow the sauce to soak in a bit. Don't cover because that will make the skin get soft: 1/2 cup vinegar ¼ cup vegetable oil 2 tbs Worchestershire sauce 1 tbs yellow mustard 1 tbs ketchup 3/16 tbs (just over ½ tsp) black pepper 3/16 tbs (just over ½ tsp) onion salt – use onion powder to cut on salt 1 tbs sugar 1 tbs salt The sauce will keep in the fridge for a long time.
That would be perfect if Bacon and Ham were not red meat. Will come back to this when the parents are out of town.
Get turkey bacon and use ham or turkey from the deli with cheese to stuff Probably won't be the same, but you could do that for a few for them and do regular ones for you
https://www.bonappetit.com/recipe/spicy-coconut-grilled-chicken-thighs This is my go to for grilling chicken thighs. I sub fish sauce for salt though. Insanely easy and incredibly flavorful.
This is great. I also found this and got it, surprisingly really like it Probably not nearly as good as KRANCH tho
I got several bags of some cheap $8/20lb bag charcoal at sams club looks like shit but only using it for quick high temp cooks. Going to see how it goes tonight when I put some steaks on the grill.
My neighbor told us about it a few months ago and it's a game changer. Adding it as a glaze on smoked wings changed my life