jamesp
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Member since October 2012
Posts: 36,612
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Post by jamesp on Jun 27, 2014 13:20:06 GMT -5
Chicken with drip pan under it. chicken done. It was never turned or moved. Heat profile from edge to edge homogenous. Vent set at 330F and heat stayed there for 45 minutes. Very stable and consistent heating. Brined by Greyfinger's Montana wilderness survival food recipe. Gotta add the molasses. Tastes even better after being frozen.   |
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Post by radio on Jun 27, 2014 13:35:48 GMT -5
(drool)that looks incredibly tasty! I never cooked on an egg, but several folks tell me what I'm missing! 'Course they started out with an ugly drum smoker, so most anything is an improvement  too bad those eggs are so pricy  |
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jamesp
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Member since October 2012
Posts: 36,612
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Post by jamesp on Jun 27, 2014 18:10:26 GMT -5
i have a medium radio. It is a little less stable than a large egg, but a whole lot cheaper. I have cooked on a small one and found it tricky due to hot spots
and unstable temp. The medium will do two whole big chickens or an 18 pound turkey. Does not take much charcoal and prefer the medium. priced around $550.
Had mine for about 18 years and no problems. For 2 it is perfect. Lazy cooker/smoker.
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snuffy
Cave Dweller
Member since May 2009
Posts: 4,319
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Post by snuffy on Jun 29, 2014 21:42:11 GMT -5
Hey James,where is that recipe located on here? I have been too busy to read much on here,need to get me a job to get back to normal! :)Got some leg quarters fixin'to get out of the freezer.
snuffy
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Fossilman
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Member since January 2009
Posts: 20,723 
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Post by Fossilman on Jun 30, 2014 9:04:18 GMT -5
Damn that looks good!!
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jamesp
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Member since October 2012
Posts: 36,612
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Post by jamesp on Jul 9, 2014 5:07:03 GMT -5
Hey James,where is that recipe located on here? I have been too busy to read much on here,need to get me a job to get back to normal! :)Got some leg quarters fixin'to get out of the freezer. snuffy 3 CUP BRINE Snuffy: For 10 thighs I use a cup of salt, a cup of brown sugar, a cup of dark honey or molasses or Korean Barbecue Sauce or Teriyaki stir fry sauce or any other heavy meat/stir fry sauce like jerk,sweet/sour. So 3 cups total of salt,brown sugar and some flavor sauce ingredient. Other spices can be added too. Dissolve them in 2 cups of hot water. Add 3 cups cold water to cool-in a plastic container big enough to hold the ten thighs. Put the thighs in the brine, cover, and set in refrig for 24 hours. Longer does not seem to be a problem. This is a simple 3 cup brine. A little light on the salt but the salt runs deep into the meat making it effective and have flavor throughout the meat. Plenty of sugar but it is chicken and for that reason healthy; what can a little sugar hurt. I reuse the brine 2 more times. Too much salt to carry any pathogens or bacteria !! It is so easy to remember and quick. Some lay it on the pan and let it dry before cooking. I just stick it straight in the grill. |
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snuffy
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Member since May 2009
Posts: 4,319
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Post by snuffy on Jul 9, 2014 5:41:07 GMT -5
Thanks James. I'll keep that recipe in mind for the future.Did 20 lbs of leg quarters this past weekend,be a while before anymore.The sugar would be the drawback for me right now,eliminated sugar,grains and starches from my diet 10 months ago,dropped 45 lbs,and don't intend to go back to where I was.Feel like a new person now.
snuffy
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jamesp
Cave Dweller
Member since October 2012
Posts: 36,612
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Post by jamesp on Jul 9, 2014 11:25:05 GMT -5
Thanks James. I'll keep that recipe in mind for the future.Did 20 lbs of leg quarters this past weekend,be a while before anymore.The sugar would be the drawback for me right now,eliminated sugar,grains and starches from my diet 10 months ago,dropped 45 lbs,and don't intend to go back to where I was.Feel like a new person now. snuffy Read more: forum.rocktumblinghobby.com/post/753375/edit#ixzz36zOg6PVLLean and mean, back to fighting weight. Good for you Snuffy. it is work season so i get to eat any damn thing I want. At 57 the joints are starting to hurt good and all that weight removing exercise is not so easy. Never had a jumbo bottle of Ibuprofen till recent. relate ? Carrying weight is hard on the body but sure is easy to gain it. and eat 3 grams and here comes the weight, what's w/that ? |
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snuffy
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Member since May 2009
Posts: 4,319
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Post by snuffy on Jul 9, 2014 11:37:40 GMT -5
lean and mean, back to fighting weight. Good for you Snuffy. it is work season so i get to eat any damn thing I want. At 57 the joints are starting to hurt good and all that weight removing exercise is not so easy. Never had a jumbo bottle of Ibuprofen till recent. relate ? I guess I'm fortunate enough to never have to take anything,no aspirin,any pain reliever.Years of stucco work and gardening was good exercise I guess.Gonna be 65 in a few days.I eat high fat items for energy,very few carbs snuffy |
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jamesp
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Member since October 2012
Posts: 36,612
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Post by jamesp on Jul 9, 2014 12:11:19 GMT -5
I guess I'm fortunate enough to never have to take anything,no aspirin,any pain reliever.Years of stucco work and gardening was good exercise I guess.Gonna be 65 in a few days.I eat high fat items for energy,very few carbs
snuffy
Good for you Snuffy. Beats office work, some of my friends my age are in bad shape from such. And stress seems to take a toll.
most of my problems are from old injuries though.
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jamesp
Cave Dweller
Member since October 2012
Posts: 36,612
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Post by jamesp on Jul 9, 2014 16:53:56 GMT -5
Thanks James. I'll keep that recipe in mind for the future.Did 20 lbs of leg quarters this past weekend,be a while before anymore.The sugar would be the drawback for me right now,eliminated sugar,grains and starches from my diet 10 months ago,dropped 45 lbs,and don't intend to go back to where I was.Feel like a new person now. snuffy Got about 30 minutes left, brine soaked thighs. Had to wear glasses to stick a fork in it. Very juicy. Cooked today.  |
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The Dad_Ohs
fully equipped rock polisher
Take me to your Labradorite!!
Member since September 2012
Posts: 1,860
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Post by The Dad_Ohs on Jul 9, 2014 17:22:21 GMT -5
Chicken with drip pan under it. chicken done. It was never turned or moved. Heat profile from edge to edge homogenous. Vent set at 330F and heat stayed there for 45 minutes. Very stable and consistent heating. Brined by Greyfinger's Montana wilderness survival food recipe. Gotta add the molasses. Tastes even better after being frozen. |
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jamesp
Cave Dweller
Member since October 2012
Posts: 36,612
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Post by jamesp on Jul 9, 2014 19:23:19 GMT -5
Mario, the last job i had as an engineer was heat treating $50,000-$100,000 polyester belts for paper machines.
We had to heat them to set the interlocking weave to give the paper a smooth finish. it was a tricky process and
we had giant bug zappers in the room to keep the bugs away/dead so they wouldn't land on the fabric and create
a dark spot that would make the infared heaters melt a spot in the fabric. The electrical cable was 3 inches to each
two heaters.
it took 12 hours to ramp the heat.
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The Dad_Ohs
fully equipped rock polisher
Take me to your Labradorite!!
Member since September 2012
Posts: 1,860
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Post by The Dad_Ohs on Jul 15, 2014 15:46:51 GMT -5
Mario, it took 12 hours to ramp the heat. 12 hrs to heat up enough to cook some chicken!!!  that better be some really special & moist chicken!!!!!  |
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Post by Pat on Jul 15, 2014 16:36:44 GMT -5
jamesp you can me fooled there. I searched your photos for green eggs.... sigh! Looked up kamado style. New to me. Looks delicious! Learn something new everyday!
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jamesp
Cave Dweller
Member since October 2012
Posts: 36,612
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Post by jamesp on Jul 15, 2014 19:40:54 GMT -5
jamesp you can me fooled there. I searched your photos for green eggs.... sigh! Looked up kamado style. New to me. Looks delicious! Learn something new everyday! They were brought over in 1945 Pat. When they were packing up and taking stuff back from Japan after the war. The officers loaded the empty spots with kamado style cookers and brought them over.They knew how well they cooked. A man in my neighborhood was one of them. His son was my friend and I used to eat dinner w/them. a local Atlantan started building them. He came up with the Green Egg Company in Tucker ,Ga. The one my friend's father had was orange with exquisite black decorations on it; an original from the home country. It was quite large. |
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too bad those eggs are so pricy 
