Made another Mojo Criollo chicken today; turned out much better. Hubby pulled it off three minutes earlier.

Ms. Ingie

Finally picked up a copy... excited... I'm on page 16, and I can "see" Gary's face as I read...

Jay K wrote:Finally picked up a copy... excited... I'm on page 16, and I can "see" Gary's face as I read...

Somehow I feel I should be apologizing............

LTH,

John Kass has a Grilled Pepper Treats, aka Atomic Buffalo Turds, video up on the Tribune web site. Fun to watch and John K has his own unique spin on bacon wrapping.

Enjoy,
Gary

Lesson 1 has been going well and I was getting ready to move on to Lesson 2 (and, no, Gary, we did NOT get tired of smoked chicken! ), but I have company tonight and decided to stick to tried and true. Lesson 1 again but, hey, practice makes perfect, right?

My question (and I think I know the answer to this one) - there really isn't a way to do 2 chickens at once on a large Weber Kettle, is there? I'm planning on just doing 2 smokes, but thought I'd check and see if it was at all feasible to smoke 2 birds with one stone.

Ursiform wrote:My question (and I think I know the answer to this one) - there really isn't a way to do 2 chickens at once on a large Weber Kettle, is there? I'm planning on just doing 2 smokes, but thought I'd check and see if it was at all feasible to smoke 2 birds with one stone.

Sure there is! Stand them both up whole with a beer can in them tripod-style over a drip pan, with coals on either side of the pan and chickens. I think Kass has a video for beer can chicken linked in this very thread.

DeathByOrca wrote:

Ursiform wrote:My question (and I think I know the answer to this one) - there really isn't a way to do 2 chickens at once on a large Weber Kettle, is there? I'm planning on just doing 2 smokes, but thought I'd check and see if it was at all feasible to smoke 2 birds with one stone.

Sure there is! Stand them both up whole with a beer can in them tripod-style over a drip pan, with coals on either side of the pan and chickens. I think Kass has a video for beer can chicken linked in this very thread.

Sadly, the chickens have been split, are marinating and such, so beer can chicken is out.

DeathByOrca wrote:Sure there is!

There are any number of ways to low and slow multiple chickens on a Weber Kettle, that is not the point.

My methodology for beginning smokers is to keep the learning experience simple as possible. Each of the 5-lessons slightly increase in difficulty, building on each step as one moves through the program.

Low and Slow is a Forest for the Trees teaching method, people see the 5-lessons as learning to cook chicken, ribs and pork shoulder - The Trees. What one is actually learning is basics of fire control, smoke preference, 5-senses clues as to when various meats are ready and overall confidence in their ability to produce Low and Slow BBQ - The Forest.

Regards,
Gary

G Wiv wrote:There are any number of ways to low and slow multiple chickens on a Weber Kettle, that is not the point.

Personally, I thought that was exactly the point. Ursiform had a party coming up and I provided an accurate answer to the question about multiple chickens being smoked at once. Curiously, I also did not see your answer to that particular question posted.

I do recognize my answer was outside the realm of your book's your methodology, which I probably should have followed due to the thread it was posted in - so I apologize for that. Just trying to help, not knowing the chickens were already split.

Respectfully,
DBO

DeathByOrca wrote:Personally, I thought that was exactly the point

DBO,

Ursiform has just started the 5 lessons of Low & Slow, the basis, as I explained, is to keep the learning experience simple as the 5-lessons increase in difficulty, building on each step. If she chooses to follow the 5 lessons I prefer she follow as outlined as it is a proven method of teaching beginners the basics of low and slow cookery.

From my perspective, as the person who devised the method she is following, how many chickens one can cook at once on a Weber kettle was not the point.

DeathByOrca wrote:I do recognize my answer was outside the realm of your book's your methodology, which I probably should have followed due to the thread it was posted in - so I apologize for that.

No need for apology, in another thread I may very well have answered the question myself, but she framed the question as one beginning the 5 lessons in a thread about the book, thus my non-answer answer.

Regards,
Gary

For the record, I did two smokes and the chicken was a big hit. In fact, our visitors from Boston are now Low and Slow converts and are looking forward to buying the book and starting the program.

Barbecue Life Coach - when using a Weber One-Touch Gold or Performer kettle with The Method, would you recommend using one of the included coal baskets (which fits right under the hinged part of the grilltop for easy refilling), or just building the bed against the side of the kettle? Is there any advantage or compensation to be made for the ashes either building up in the basket or sliding down into the ash bucket through the vent / cleaning mechanism (since I assume they just build into a mound over time in a conventional kettle)?

[edit: found an indirect answer - no pun intended - in one of the sidebars in the KISS section]

LTH,

I have the pleasure of chatting with Nick Digilio about BBQ this Saturday at 11pm. Should be lively, fun and interesting.

The Nick Digilio Show
WGN AM 720
11pm Saturday 9.5.09

Enjoy,
Gary

kudos to you gary,

typically I boycott anything tribune/cubs related but I may make an exception, and give a listen.

congrats on more good press for your great book.

I tuned in and you sounded great and as always you made me hungary.

dammit .... I wish my pork would start to wobble ... I have a cookout to get to !

G Wiv wrote:I have the pleasure of chatting with Nick Digilio about BBQ this Saturday at 11pm. Should be lively, fun and interesting.

For those with 10-minutes to kill podcast may be found here.

http://tr.im/y1UQ

Gary...just wanted to let you know I tried the garlic/slaw recipe in your book. Outstanding! I got lots of rave reviews!

LTH,

Low & Slow radio interview Saturday October 24th 9am Central on The Good Life with Guy Bower.
1330AM KNSS

Link to The Good Life (Podcast available)

Enjoy,
Gary

razbry wrote:Gary...just wanted to let you know I tried the garlic/slaw recipe in your book. Outstanding! I got lots of rave reviews!

Razbry,

Glad you like the slaw, its a terrific recipe for which the inspiration, as it says in the book, came from Danny Gaulden in Carlsbad, NM, a national treasure of a BBQ man. Much as I love the garlic/jalapeno punch of the Garlic Slaw lately I've been leaning toward Lexington Red Slaw, a lighter no mayo slaw, and the essence of simplicity to prepare.

Lexington Red Slaw
From - Low & Slow

SERVES 8 TO 10

1/3 cup vegetable oil
1/4 cup ketchup
3 tablespoons cider vinegar
1 tablespoon sugar
1 1/2 teaspoons celery seeds

1 medium green cabbage, quartered, cored, and thinly sliced (about 8 cups)
3 large carrots, peeled and grated (about 11/2 cups)
Kosher salt and freshly ground black pepper, to taste
Whisk the oil, ketchup, vinegar, sugar, and celery seeds in a large bowl.
Toss with the cabbage and carrot. Season with salt and pepper.
Cover and chill in the refrigerator at least 2 hours, but no more than 6 hours, before serving.

LTH,

I have 8-racks of baby back ribs on the WSM 22 and 25-chicken thighs in buttermilk brine for a class I am teaching tomorrow. Not sure, but a rib bone or two may be 'tested' for quality control.

Class is only two hours so I'm doing the ribs in advance, buttermilk brined chicken thighs will be cooked direct on a WSM 18.5 on site. The class is for the University of Chicago, filled up in slightly over an hour, but it's free to students and includes lunch so I'm guessing its as much about free lunch as wanting to learn about BBQ.

I'll post a picture or three later.

Enjoy,
Gary

all you need is some good hot dogs

philw wrote:all you need is some good hot dogs

Miesfeld's I take it.............

G Wiv wrote:LTH,

I have 8-racks of baby back ribs on the WSM 22 and 25-chicken thighs in buttermilk brine for a class I am teaching tomorrow. Not sure, but a rib bone or two may be 'tested' for quality control.

Class is only two hours so I'm doing the ribs in advance, buttermilk brined chicken thighs will be cooked direct on a WSM 18.5 on site. The class is for the University of Chicago, filled up in slightly over an hour, but it's free to students and includes lunch so I'm guessing its as much about free lunch as wanting to learn about BBQ.

I'll post a picture or three later.

Enjoy,
Gary

Is The U of C adding BBQ to the Common Core? I love it!

I'm glad it's you, Gary, helping to teach our future leaders in the proper ways of bbq!

viaChgo wrote:I'm glad it's you, Gary, helping to teach our future leaders in the proper ways of bbq!

Thanks, but I think its less about the proper ways of BBQ than free lunch to the students with the quickest response time to the class, it filled up really fast, but we shall see.

G Wiv wrote:I have 8-racks of baby back ribs on the WSM 22

33-degrees, seemed like a heat wave compared to the temps I've been cooking at lately.

WSM 22 w/8 racks of baby back ribs





Enjoy,
Gary

LTH,

BBQ class at the University of Chicago went swimmingly, though we flat out ran out of food. sixteen students, there were two no-shows, seemed interested in learning about BBQ, some more than others, but Holy Sh*T Batman could these kids eat. 8-racks of ribs, 25-chicken thighs, big load of slaw and white bread went in short order. When we ran out of meat they ate slaw sandwiches, when the slaw went they ate BBQ sauce sandwiches.

Phil cooked the buttermilk brined chicken thighs and I must say they were some of the best I've tasted, Steve Z made, and did the demo, for the slaw, delicious. One young lady from Malaysia, who when told low slow BBQ took 10-12 hours for brisket or pork shoulder actually said we were "stupid" for devoting that much time to cooking, changed her mind after the first taste of ribs, we made a convert today!

Lots of fun, and I was very happy to have Phil W and Steve Z there, made for an even more enjoyable day.

Sincere thanks to Marybeth for the invitation to do the class, it was an honor and a pleasure.

Almost forgot, Phil brought hot dogs from Miesfeld's in Sheybogan Wi for a snack, incredible natural casing snap, noticeable spice and solid hit of garlic, best hot dog I've had in quite a while.

Steve Z, Marybeth/dippy-do-da-egg, Gary W, Phil W



Steve Z, Master of Slaw



Miesfeld's Natural Casing Hot Dog



Enjoy,
Gary

G Wiv wrote:LTH,

BBQ class at the University of Chicago went swimmingly, though we flat out ran out of food...Holy Sh*T Batman could these kids eat

Wow, this sounds more and more like Blues 'N Ribs every post. Without the blues. The 'without enough ribs' part is exactly right.

You may not have known that the "hollow leg" theory originated from observations of undergraduates at U of C. Bitter cold, neogothic atmosphere, depression, stress, and most importantly dining halls run by Aramark impart the average capital-c College student a 60% increased capacity for anything resembling good food. When they can find it (Chinatown is the common feeding ground), the students can consume amazing fractions of their body weight, much like voles, only without the constant breeding.

Thanks for trying to provide some relief. Marybeth or Gary, do feel free to drop me a line if you do something like this again and I'll work to get you some additional resources or campus press for it.

Santander wrote:Marybeth or Gary, do feel free to drop me a line if you do something like this again and I'll work to get you some additional resources or campus press for it.

I can't imagine what other resources could have possibly been necessary. The school was very accommodating and Marybeth was a masterful organizer. We had everyting we needed for the class.

i thought it went very well & the end product was outstanding , right down to the hot dogs