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Cobia69

Fishing, Hunting, and other activities that end up with dead stuff you

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[quote name='OceanSeasforMe']Chicken smash sounds interesting, is it the same as Drunken chicken ?

Take a whole chicken and stuff an opened beer in its inside and set it on the grill so it dosent spill and let it cook and *(eventually) the beer steams it from the inside also.

Makes a savory and tender morsel. Any beer works. Just make sure you have enough room in your grill to stand the chicken up when the lid closes.[/quote]

Just cooked a couple 2 weeks ago,we call it beer can chicken,the real secret is in the rub,the cavity and on the outside,then pull the skin loose and rub all up underneath the skin,always a real crowd pleaser

Edit:Another twist,pour an inch or two out and put some seasonings inthe beer.

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[quote name='playah']Just cooked a couple 2 weeks ago,we call it beer can chicken,the real secret is in the rub,the cavity and on the outside,then pull the skin loose and rub all up underneath the skin,always a real crowd pleaser

Edit:Another twist,pour an inch or two out and put some seasonings inthe beer.[/quote]

Hi Playah:

Please if you could, describe what you call "rub" is it just how you rub it or is that some kind of special seasoning.

Please understand, I have some 'pole' in me.

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Rubs are a seasoning that is used much like a marinade,you can make your own up or use commercially prepared rub.

[url="http://fooddownunder.com/cgi-bin/recipe.cgi?r=1103"]http://fooddownunder.com/cgi-bin/recipe.cgi?r=1103[/url]

[url="http://www.texasbrothers.com/"]http://www.texasbrothers.com/[/url]

There are parts of the country(Oklahoma for one),that if you try to put some BBQ sauce on their meat while grilling,you'd be in for a fight.They use strictly rubs.
There's a plethora of rubs,one for every palate,oriental,Thai,you name it.

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[quote name='playah']Rubs are a seasoning that is used much like a marinade,you can make your own up or use commercially prepared rub.

[url="http://fooddownunder.com/cgi-bin/recipe.cgi?r=1103"]http://fooddownunder.com/cgi-bin/recipe.cgi?r=1103[/url]

[url="http://www.texasbrothers.com/"]http://www.texasbrothers.com/[/url]

There are parts of the country(Oklahoma for one),that if you try to put some BBQ sauce on their meat while grilling,you'd be in for a fight.They use strictly rubs.
There's a plethora of rubs,one for every palate,oriental,Thai,you name it.[/quote]


Thank you, kindly. Wow, I did not realize that by using BBQ sauce on your meat, you might end up in a pickle in Oklahoma.

Wow, you know, I just thought, here is another thread that is taking another twist, and where is that Cobia? Nowhere to be found.

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In Memphis there's a little place downtown called the Rendevous. The best dry ribs in the world. They rub the ribs several times over a week of curing. OMG They are absolutely incredible.

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BTW The fishing sucked this evening. All we did was feed the crabs and hardheads. There wasn't much bait in the area. All Cobia got in the cast net was some shrimp, Menhaden and a couple of croakers. We put the shark rig out with the croaker but he either got off or eaten by the crabs. We're gonna try again in the morning.

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[quote name='catkicker']About 4 months and I'll be in search of some freash venison The Whitetail hunting here in Ohio is great.[/quote]

You got that right...I'm thinking of tilling the back half acre and planting a deer yard, nothing but Biologic feeds for the deer...plus then I wouldn't have to cut it. ;)

Now that I'm in a township, I can take deer in my own back yard. :D

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[quote name='ExRoadie']In Memphis there's a little place downtown called the Rendevous. The best dry ribs in the world. They rub the ribs several times over a week of curing. OMG They are absolutely incredible.[/quote]

I've heard that [url="http://www.corkysbbq.com/"]Corky's[/url] is supposed to make the best ribs, w/ their secret sauce. I've never tried them, but was thinking of ordering me up a slab or two.

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In my glutonous opinion... Don't waste your time with Corky's. 20 years ago they were great. Then they went corporate and blew it. The last time I ate at Corky's down here they didn't even have Pork Ribs on the menu. Sheesh.

If you want to make your own dry ribs try this link...
[url="http://www.ribrubb.com/"]http://www.ribrubb.com/[/url]

Get the butcher to leave a nice even thin layer of fat on the top side so you can cut it off or just pull it off before serving. The layer of fat keeps the meat from burning.

Order some up and give it a go. Great stuff! And no, that's not the same place that was mentioned in the MASH episode when Trapper called Mildred Feeney(sp?)

[quote name='cpuz']I've heard that [url="http://www.corkysbbq.com/"]Corky's[/url] is supposed to make the best ribs, w/ their secret sauce. I've never tried them, but was thinking of ordering me up a slab or two.[/quote]

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[quote name='ExRoadie']In my glutonous opinion... Don't waste your time with Corky's. 20 years ago they were great. Then they went corporate and blew it. The last time I ate at Corky's down here they didn't even have Pork Ribs on the menu. Sheesh.

If you want to make your own dry ribs try this link...
[url="http://www.ribrubb.com/"]http://www.ribrubb.com/[/url]

Get the butcher to leave a nice even thin layer of fat on the top side so you can cut it off or just pull it off before serving. The layer of fat keeps the meat from burning.

Order some up and give it a go. Great stuff! And no, that's not the same place that was mentioned in the MASH episode when Trapper called Mildred Feeney(sp?)[/quote]


really? I respect your opinion, buddy, but I don't want to spend the time on the hassle. When we get back from vacation (Oqunquit ME ...[url="http://www.gazeboinnogt.com/"]here[/url] ) I think I'll just try a sample of the corkaroo.

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Another weopon in my arsenal of culinary 'cueing is using different wood chips to smoke flavor the item being grilled.
Cherry wood chips are outstanding w/beef,can make ordinary hamburger a real treat.Mesquite is a favorite w/fish,chicken,pork.I even use a mesquite marinade b4 grilling.
Apple is an awesome wood chip also w/chicken and pork,you might even be surprised what some oak,maple,pear can do , and of course hickory, we already know.
It does help having a chipper and access to different trees,when I come across some one w/a dead cherry or other grill wood tree,sometimes I'd just about do the job for free,I just don't always tell them that.

The new method to try for me is plank grilling,selected wood planks w/grill food on one side and then placed directly on hot coals,food cooks on the plank absorbing flavor,old Pacific Northwest Indian method.

If your real serious about 'queing,there is a fantastic book I'd recommend,The Barbeque Bible,
[url="http://www.barbecuebible.com/"]http://www.barbecuebible.com/[/url]

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