Been a while since I have been able to crank up the OBS. Doing a couple of yard birds. One rubbed with EVOO and Jan's Rub set over a can of Mango juice. The other rubbed with Carolina Gold and then sprinkled with Soileau's compliments of DarqMan and stuffed with some lemmon and lime I saw on another post, can't you remember who to give credit for on that. Doing 2:40 of Oak.
Not the best pics. In a hurry to get inthe cabinet so they will be ready for dinner.
(http://i762.photobucket.com/albums/xx270/dtaggie/Yard%20Birds/faaa169c.jpg)
(http://i762.photobucket.com/albums/xx270/dtaggie/Yard%20Birds/7785226b.jpg)
Looks good (Both of 'em)...
Might wanna go pretty low on the cabinet temp; with stuffing (or a can), the smoke/heat can't work from the inside, so it's a little harder to get even cooking.
Is Carolina Gold the same as Carolina Treet? First reference to 'Gold' that I've seen. Them birds are looking good.
No, Pete... Not the same. CT is a "cooking sauce".
[EDIT] Pete, what I meant to say is that you can use CG at any time ---cooking/basting/finishing, whereas CT is just a cooking sauce (it's not for "finishing")
Looking good...
Keep us updated!
Quote from: hal4uk on November 05, 2010, 01:55:48 PM
No, Pete... Not the same. CT is a "cooking sauce".
[EDIT] Pete, what I meant to say is that you can use CG at any time ---cooking/basting/finishing, whereas CT is just a cooking sauce (it's not for "finishing")
Ok, being from the left coast I'm going to show my ignorance :-[
I understand what a 'cooking/basting sauce' is used for. For application prior and during cooking, right ... but what is a 'finishing' sauce? Here's the real confusion - Why and when do you apply a 'finishing' sauce like Carolina Gold prior to cooking? Curious minds want to know :D
Is Carolina Gold made by the same outfit that makes Carolina Treet? Just learned that I can get 4 bottles of 18 oz CT for less than the shipping costs will be. Oh well, that's what I get for living on the left coast.
We'lll look the other way on living on the West Coast - well as long as ya'll let some tri-tips come our way.
Carolina Gold is not made by Carolina Treet.
A finishing sauce - I like to think of as a glaze - sometimes thick, sticky and sweet, sometime not so much. It is usually put on very late in the smoke. Some parts of the country swear by them, especially with ribs. Me not so much. Carolina Treet has flour in it so it doesn't glaze the same way. Neither does it have any sugar or sweeteners - at least the original version does not.
Quote from: Caneyscud on November 05, 2010, 03:39:57 PM
We'lll look the other way on living on the West Coast - well as long as ya'll let some tri-tips come our way.
Carolina Gold is not made by Carolina Treet.
A finishing sauce - I like to think of as a glaze - sometimes thick, sticky and sweet, sometime not so much. It is usually put on very late in the smoke. Some parts of the country swear by them, especially with ribs. Me not so much. Carolina Treet has flour in it so it doesn't glaze the same way. Neither does it have any sugar or sweeteners - at least the original version does not.
Thanks Caneyscud that clears up some things. Wish that I could let some tri-tips come your way but then we might run out and wouldn't be able to grill about 300 lbs of tips every home football game for sandwiches. We do about 1,500 lbs each season. The $$ we earn goes to youth athletics in town. We've been able to donate over $300,000 to kids over the last 10 years. We do more than just grill tri-tips ;)
here's a batch of tips being grilled using our secret rub :D
(http://i854.photobucket.com/albums/ab105/papa_peter/BBQ%20Smoke/Tri-Tip.jpg)
Quote from: Caneyscud on November 05, 2010, 03:39:57 PM
Wish that I could let some tri-tips come your way but then we might run out and wouldn't be able to grill about 300 lbs of tips every home football game for sandwiches. We do about 1,500 lbs each season. The $$ we earn goes to youth athletics in town. We've been able to donate over $300,000 to kids over the last 10 years. We do more than just grill tri-tips ;)
here's a batch of tips being grilled using our secret rub :D
(http://i854.photobucket.com/albums/ab105/papa_peter/BBQ%20Smoke/Tri-Tip.jpg)
Hey Pete, that is an awesome thing that you guys are doing.
Youth sports - what a way for our children to learn so many things in life...
Keep it up!
I tip my hat and my bottle to you and your folk for what you are doing!! Fantastic!! The funny thing is when I tip my hat the bottle isn't long behind.
Well at least I have pics before they went in so you can't say "No pics didn't happen". Typical Friday at my place with a teenager. Put the birds in at 2:00 PM. Did 2:40 of Oak and was expecting about a 4 to 5 hour total cook since temp outside was about 55 and wind about 15 mph. The bird with Jan's Rub I put on the roaster with a can of Mango Juice in the roaster. The bird with CG and stuffed with lemon and lime slices and Soileau's went straight on the rack.
Emptied the water bowl and refreshed after the 2:40 of smoke time. Total cook time to reach 170* was 4:45. Both birds were amazingly moist. On each, I loosened the skin from the breast. On Jan's Rub I poured some rub in and worked around with my fingers. On the CG I poured CG down under the skin and then poured Soileau's and worked all down in there.
What amazed me was the citrus from the lime and lemons actually steamed up into the breast and thigh meat. Was excellent compliment to the CG and Soileau's. It goes without saying Jan's Rub was a hit.
So the typical Friday. Daughter gets in from volleyball and son gets in from Wrestling and wife gets in from teaching. ALL are starving. I bring birds in, serve with boiled new potatoes and pan seared fresh green beans. They do not even wait to say he blessing much less let me get pictures.
Wife actually ate the whole bird stuffed lemon and lime and soaked in CG. Three of us split the Jan's bird. Will be doing both again.