28 Jan 2012

Roasted Topless Chicken

by | posted in: Chicken | 0

So how does one roast a topless Chicken?  Easy … hang it upside down in a Char-Broil Infrared Smoker, Roaster, Grill (SRG)!!  A couple of weeks ago I carved out the upper part of a chicken to smoke/cook a nice Bone-In Chicken Breast and this is the bottom half consisting of Leg Quarters and backbone.  Rubbed Annie’s Roasted Garlic EVOO and Plowboys BBQ Bovine Bold On/Under the skin. Read More

28 Jan 2012

Ready To Cook Ham … Hickory Smoked on a Pellet Grill

by | posted in: Pork | 0

Finished off a “Ready to Cook” Ham left over from Christmas.  Too bad you can only get those kinds of deals on Turkeys and Hams during the holidays.  As noted in a previous post you need to pay attention to the difference between “Ready to Eat” and “Ready to Cook” Hams.  The main difference being that “Ready to Eat” are fully cooked and only need to be taken to an Internal Temperature (IT) of 140ºF but “Ready to Cook” Hams are only partially cooked and need to be taken to an IT of 160ºF. Read More

17 Jan 2012

Hickory Smoked Boneless Pork Shoulders … Quick & Dirty Pulled Pork

by | posted in: Pork | 2

The uses for Pulled Pork are only limited by one’s imagination.   Lately we’ve been treating ourselves to Mexican delicacies which use shredded Pork for tamales, tacos, burritos, tostadas, etc recipes.  Only problem is that I don’t have a stash of Pulled Pork so I decided to use a quick & dirty recipe to rectify the situation instead of using the time and tested “low and slow” method that can take up to 20+ hours. Read More

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