What's cooking today? 🔥 Pics are necessary!

[FireTechMike]

I used my “Molasses brined pork chops “ brine on some pork tenderloins and there was a bit of space left in the brine pot, so I threw in some chicken drumsticks. After 24 hours of brine, I seasoned the tenderloins with MC Honey Hog and the drumsticks with MC Holy Voodoo. I put the chicken on first at 180’ for about 15 minutes and then slowly cranked it up to 350 over about 25 minutes. They finished faster than expected and I put on the tenderloins. About 25-30 minutes at 350’ and cranked it to max for the last 5 minutes. Both were very good. I’ve done this before with the tenderloins but never with chicken. The drumsticks reminded me of the $20 smoked turkey leg at Disneyland. I will probably do it again.

 

[smokeyiowan]

Plan was smoked bbq hind quarters. I may have got into a conversation with some friends that stoped by and had a few beers talking. Hopefully they didn't get to dry lol!!

 

[Parrothead1809]

Dark meat chicken is more forgiving then white meat. Hope they came out okay. They look delicious.
-PH

 

[smokeyiowan]

Definitely going to have some crispy skin. The friends are still here but I will agree they didn't look bad, just way over temp

 

[smokeyiowan]

You were spot on @Parrothead1809!! The friends ended up eating the other two and they were not dry. Not my best but, completely acceptable.

 

[RustyJake]

Meet Arnold Ziffel, tonight's dinner guest

Sat Jun 14 whole suckling pig 🐷

Arnold Ziffel - 53 lb suckling pig 🐖<br /> This would be maximum size for the Yoder.<br /> Injected with pineapple and apple juice in the hams and butts. SPG and Honey Hog Bacon rubs in the cavity<br /> 2023 - Charlotte<br /> Sat Aug 19 Suckling Pig 28.6 lbs <a...

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