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Original Q, Issue #038- blog entries
January 01, 2011

Get Another Drink and Try Again

In the spirit of good BBQ we will strive for the best. Whether bought, borrowed, or stolen... we will tweak, adjust, and otherwise perfect existing BBQ recipes into Original-Q.

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Table of Contents

Recent Website Additions and Updates

*Happy New Year
*It's Tailgate Time

Editors Qs
*Hipshot answers reader's questions

BBQ questions only please. I don't know everything.

Recent Website Additions

Happy New Year

I hope you all had a very Merry Christmas and a Happy New Year. Mine was relaxing. The only problem is that the time off work went by too fast.

During this new year, why not start off with new plans and hopes of BBQ. Give yourself a chance to learn more about the world of BBQ.

Don't be afraid to try something new and a little different. Get out there and smoke... grill... and BBQ.

You can even send me pictures or comments about your new trials, successes (or flops). Who knows, you could even get your own page on the website like Wally's dad. Good luck.

Happy New Year

It's Tailgate Time

Now that my home team Dallas Cowboys are out (far from) of the playoffs, I have to switch to my original team Kansas City Chiefs. Actually, I root for both of them the entire season every year anyway.

Regardless of your team, get out there and do some tailgating (even if it is in your own back yard). The main thing is getting together with friends and family.

Even if you stay home and watch the game on TV, the seats are good, it costs less, and those replays aren't bad either.

It's Tailgate Time

Editor's Qs

Its been a few months from our last letter. Want to smoke a chicken, like many fish I've smoked. Have three smokers, gas, luhrJensen front loader and big one that can hold maybe 40 butts, its very cool. The stainless is more cooker smoker. Would you use this one, and smoke chicken at about 250? And would you have a good brine? Thanks for your help in advance.

Regards, Doug _________________________________________________________________

Good to hear from you again Doug.

I would use the smoker that you have the most control of the heat. Maintaining a constant temperature is about as important as anything else.

You have the option of slow smoking chicken at 225/250 just like beef or pork. You can't go wrong with that. But... since it's chicken, you could also smoke it at a higher temperature, like 275/325. The chicken can handle being cooked faster and still come out juicy and tender.

Just don't overcook it. That is probably the most common mistake made. Either way you decide, pull it off when the internal temperature of the breast reaches 165.

For the brine I would say to use 1 gallon of water with 1 cup of Kosher salt and 1 cup of sugar. You can also add any extras you wish to that.

Brine for about 4 hours, rinse and apply your favorite rub. Smoke for an hour or an hour and a half with the breast side down. Then turn it over and smoke until it gets to temperature.

Hope it turns out great, Doug.

All the Best
"Get another drink and try again." (hipshot)

The Challenge Continues.

I don't want to give you the idea that I can't be stumped, but... let's see what happens.

BBQ questions only please. I don't know everything.

All the Best

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