mr blizzard Posted September 7, 2015 Report Posted September 7, 2015 Trying to make potato bombs like on the bbq pit boys except u cannot find an apple corer anywhere in Yellowknife, nothing surprizing, they used it to core out the centre of russet potatos, fill with onions cheese ham sausage whatever.....,had to do the McGiver thing and made the hole with my fathers brace and auger bit, yes Iron Maker u can relate lol, but instead of plugging the holes with the potatoe cores we used paring knife facsimilies as plugs,,,also in the centre u add 2 dolups of budder, then BRIAN YES U DO WRAPED THE SPUDS WITH BACON 2 STRIPS then wrap in foil for 1 hour on indirect heat turning once,,when done carve lengthwise in half and drizzle with sour cream and chopped chives or green onions with some fried crumbled bacon Sweet dreams bacon lovers, I mean Brian, and Borger and Spiel and Smitty and Geritt and ,,,,,,,,,
mr blizzard Posted September 7, 2015 Report Posted September 7, 2015 Yes we did sterilize the auger bit
manitoubass2 Posted September 7, 2015 Author Report Posted September 7, 2015 Yes we did sterilize the auger bit Why? Hahah
mr blizzard Posted September 7, 2015 Report Posted September 7, 2015 ssome good rick did not know if it would be all that tastey but really good but it is a must try, my son went back for a second spud, honestly its a diamond in the rough recipe just keep rolling the spuds on the q
manitoubass2 Posted September 7, 2015 Author Report Posted September 7, 2015 Oh man i bet! I got a recipe for spuds on the bbq that will fill you for two days lol. Its the side dish that disapears faster than the steaks lol Deadly simple too
Spiel Posted September 7, 2015 Report Posted September 7, 2015 Last night's dinner of bacon and more bacon. Some of the left over maple bacon wrapped beef (that was maple smoked) with a side of more maple bacon accompanied with a side of red tater, red onion home fries, sunny side up eggs and buttered toast. Looks like bacon again tonight, hate when that happens.
akaShag Posted September 7, 2015 Report Posted September 7, 2015 Now THERE is a hunt camp brunch! Looks fabulous!Doug
mr blizzard Posted September 7, 2015 Report Posted September 7, 2015 Spiel, you have out done yourself again, beautiful
Spiel Posted September 7, 2015 Report Posted September 7, 2015 Trying to make potato bombs like on the bbq pit boys except u cannot find an apple corer anywhere in Yellowknife, nothing surprizing, they used it to core out the centre of russet potatos, fill with onions cheese ham sausage whatever.....,had to do the McGiver thing and made the hole with my fathers brace and auger bit, yes Iron Maker u can relate lol, but instead of plugging the holes with the potatoe cores we used paring knife facsimilies as plugs,,,also in the centre u add 2 dolups of budder, then BRIAN YES U DO WRAPED THE SPUDS WITH BACON 2 STRIPS then wrap in foil for 1 hour on indirect heat turning once,,when done carve lengthwise in half and drizzle with sour cream and chopped chives or green onions with some fried crumbled bacon Sweet dreams bacon lovers, I mean Brian, and Borger and Spiel and Smitty and Geritt and ,,,,,,,,, Oh my, must go get some russets!
Gerritt Posted September 7, 2015 Report Posted September 7, 2015 Looking for ideas on what to do with a whole chicken fellas...... I have a Maple Leaf Prime chicken that I pulled out of the freezer. I could just simply season it and toss it in the oven I suppose..... Or I could spatchcock it and BBQ it.... Or.....???? Any ideas guys? G
Spiel Posted September 7, 2015 Report Posted September 7, 2015 I'd brine it for 24 hours and throw in on a rotisserie. But I'm guessing you don't a rotisserie?
Headhunter Posted September 7, 2015 Report Posted September 7, 2015 G, brine it for as long as you can, before cooking. Brine: equal parts salt and sugar, dissolved in water. Drop the bird in it, refrigerate until time to cook. Over night is best. Rinse off the brine, split the bird in two. Cover the bird in your favorite seasoning and put it on the top rack of the BBQ. close lid and let cook for 45-50 minutes on high. Done! HH
davey buoy Posted September 7, 2015 Report Posted September 7, 2015 Or stick a half can of beer up it's rear and cook on the barbecue. Makes a nice moist bird !!
Gerritt Posted September 7, 2015 Report Posted September 7, 2015 Yeah no rotessorie on the Weber kettle.... I'll get it brining right now, and cook it with indirect heat thanks guys
Headhunter Posted September 7, 2015 Report Posted September 7, 2015 RE- drunken Chicken. We had a party here at the house a few years ago, I had to feed about 35 people. I put 6 chickens on the BBQ, all beer can chicken. I figured it would be a good time to try different liquids in the cans to see if they made any difference in the taste of the bird. I used; -water -beer -coke - ginger ale -sprite -apple juice Once finished cooking, I tasted a bit from every chicken and guess what.... NO DIFFERENCE!!! The key I have learned to beer can chicken, make sure that what ever liquid you use, is at least warm, not cold like a beer. Cold liquid in the can only slows the cooking process. HH
Rodbender Posted September 7, 2015 Report Posted September 7, 2015 RE- drunken Chicken. We had a party here at the house a few years ago, I had to feed about 35 people. I put 6 chickens on the BBQ, all beer can chicken. I figured it would be a good time to try different liquids in the cans to see if they made any difference in the taste of the bird. I used; -water -beer -coke - ginger ale -sprite -apple juice Once finished cooking, I tasted a bit from every chicken and guess what.... NO DIFFERENCE!!! The key I have learned to beer can chicken, make sure that what ever liquid you use, is at least warm, not cold like a beer. Cold liquid in the can only slows the cooking process. HH I found the same I usually use water with spices added in it not sure if it does anything but smells good
misfish Posted September 7, 2015 Report Posted September 7, 2015 Or I could spatchcock it and BBQ it.... Give it a good jerk rub and cook away on indirect bud. I get mine from the bulk barn. I did 3 up the last time at the Nip g2g. It got goobled up. Now is the day I wish I had a smoker, but hey, I can make anything work for me.LOL Nice piece of roast, punch some holes and fill with garlic cloves and give a good dry rub. Will put on indirect for 2 hours at 275.
Gerritt Posted September 7, 2015 Report Posted September 7, 2015 (edited) Brian, that looks awesome!!! I get my jerk seasoning at no frills, it's dirt cheap I've done the beer can chicken in the past, and it was good! However I felt it was a waste of beer! And imparted little to no flavour to the bird. Fresh savoury and fresh thyme sprigs, in an empty can with pre boiled (hot) water however was awesome as the aromatics were already being released and intensified and the water further boiled down. I've found however beer chicken just doesn't work on the kettle due to the height of the lid. And I don't enjoy the taste of creosote should the chicken touch the lid. I'll either spatchcock it or split it I'm thinking..... She's brining boys.. 1/3 cup coarse salt and 1/3 cup sugar. Edited September 7, 2015 by Gerritt
misfish Posted September 7, 2015 Report Posted September 7, 2015 Thanks G You could debone the bird,fill with herbs lemon wedges,tie it up or wrap with BACON
Gerritt Posted September 7, 2015 Report Posted September 7, 2015 (edited) Dang........ That does sound like an idea B! Sadly I dont have the knife skills..... Time to YouTube it. The jerk seasoning I get is called cool runnings, comes in a giant plastic bottle. It's good! Edited September 7, 2015 by Gerritt
manitoubass2 Posted September 7, 2015 Author Report Posted September 7, 2015 Anyone else here use mayonnaise rub instead of brining first? That makes a nice moist chicken too Id follow brian here split and rub method... Sounds great!
misfish Posted September 7, 2015 Report Posted September 7, 2015 If you have a bulk barn, you got to try it. It,s kick ass. So many different spices in it. Dont breath in to deep when trying to smell it though. You will sneeze for hours.LOL
misfish Posted September 7, 2015 Report Posted September 7, 2015 (edited) Anyone else here use mayonnaise rub instead of brining first? That makes a nice moist chicken too Id follow brian here split and rub method... Sounds great! I use yogurt rick. Im not a big mayo guy. Edited September 7, 2015 by Brian B
akaShag Posted September 7, 2015 Report Posted September 7, 2015 If time is of the essence, I brush the chicken inside and out with olive oil, seasoned with a bit of garlic.............then into the BBQ in a pan or on the rotisserie
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