The BBQ Thread

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Wanted to smoke a chicken on the drum yesterday.

I bought a "Smart Chicken" at HT which is an organic chicken. 4.2 lbs. Stuffed it with onions. Sewed it up real tight front both ends. Melted some butter and mixed it with extra virgin olive oil. Brushed entire chicken with the oil mix. Added some pepper, garlic powder, and rosemary.

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On the drum. I'm using the Thermoworks Smoke X4. I've got a probe in the breast, a probe in the thigh, a probe over the grate, and a probe over top on the hanger.

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I love this smoker. It's TIGHT. Once the temp is stabilized, which is super easy, you don't have to do anything. It'll go for hours and hours with the temp locked in. It'll even cook all night, no worries. Today I have the drum at 225 F. Kept it there the entire cook.

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This is ninety minutes in. I wanted to pour the left over butter/oil mix on top.

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When the breast meat hit 164 F, I pulled it. The thigh was at 178 F. The cook took about three-and-a-half hours. Done deal.

As I was carving, I peeled off some of that skin and fried it up in a pan - makes it crispy and crunchy like bacon and tastes amazing. Only takes a couple minutes.

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Finished product before carving. "Delicious,", my wife said.

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I had a couple of 3 lb round roasts. It came out well.... but you never know with roasts - hard to predict tenderness and because it is all hot and fast cooking you are pretty much stuck with whatever quality you bought. There's no finessing it like you can do with a brisket or slow and steady cook.
 
I love Tiger sauce.

Anyone know what the spicy peanut Italian sauce is called? A joint where I worked years ago had it and I haven't found it since.
Really craving it.
 
skinsmarydu said:
I love Tiger sauce.

Anyone know what the spicy peanut Italian sauce is called? A joint where I worked years ago had it and I haven't found it since.
Really craving it.
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Italian? Not Thai?
 
RedWolf said:
Italian? Not Thai?
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Well, it was an Italian place called Aldo's. Wildly popular, tuxedos, etc back in the 90s. New owner came in and decreased the quality of stuff like ALFREDO SAUCE :poop: and lost the clientele of the whole area...and we had real chefs, too. Closed now.
But it's spicy peanutty, somewhere a little thinner than alfredo. Super on veal or chicken.
 
If I hear/read the name, I'll remember...old lady syndrome ova hea.
 
Boone said:
I had a couple of 3 lb round roasts. It came out well.... but you never know with roasts - hard to predict tenderness and because it is all hot and fast cooking you are pretty much stuck with whatever quality you bought. There's no finessing it like you can do with a brisket or slow and steady cook.
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Yeah that's exactly my experience too. I've posted this earlier, but I've had best results with "bottom round." And then, of course, you want to buy the highest grade you can find. And then, you must slice absolutely against the grain, considering all three dimensions. Doing all that will result in amazingly tender pit beef, very close to what they have up there at Pioneer. Although I suspect they might dry brine that, as well.
 
I forgot that Google is my friend (duh)...found a bunch of recipes, but there was a name for the one we sold...
 
skinsmarydu said:
Well, it was an Italian place called Aldo's. Wildly popular, tuxedos, etc back in the 90s. New owner came in and decreased the quality of stuff like ALFREDO SAUCE :poop: and lost the clientele of the whole area...and we had real chefs, too. Closed now.
But it's spicy peanutty, somewhere a little thinner than alfredo. Super on veal or chicken.
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Never heard of an Italian sauce with peanuts???
 
skinsmarydu said:
I found some recipes on google, yeah it's Asian ;)
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I used to make a Thai peanut sauce 30 years ago that was killer. It was based on a traditional recipe which is very basic but then I jacked it up. It's not that tough. It was all done in a KitchenAid which started out with peanut butter and a basic recipe. But then I added a bunch of stuff to it and made it my own (i.e. fresh lemongrass, Cilantro, scallions, coconut milk, fresh garlic, shallots, curry powder, sesame oil, soy sauce, fresh lime, fish sauce, etc.). It wasn't traditional but had great flavor and was liked by many!

Let me know if you need any ideas
 
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RedWolf said:
I used to make a Thai peanut sauce 30 years ago that was killer. It was based on a traditional recipe which is very basic but then I jacked it up. It's not that tough. It was all done in a KitchenAid which started out with peanut butter and a basic recipe. But then I added a bunch of stuff to it and made it my own (i.e. fresh lemongrass, Cilantro, scallions, coconut milk, fresh garlic, shallots, curry powder, sesame oil, soy sauce, fresh lime, fish sauce, etc.). It wasn't traditional but had great flavor and was liked by many!

Let me know if you need any ideas
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Sounds good.
I take the easy way out.
Mr. Yoshida's sauce, peanut butter, Sriracha sauce. Mix it with a stick blender.
Done!
Everyone, (and not just the drunks at the tailgates) seems to like it. I serve it with Yakitori...sometimes I'll add a little sesame oil and serve it over noodles..
 
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