Overheard on the elevator ride this morning:
"Making BBQ is easy. Get yourself a Boston Butt and put it in a crock pot with a couple teaspoons of liquid smoke. After about 6 hours, take it out and pull it apart and then put it back in the crockpot for another 2 hours with a bottle of BBQ sauce."
Leg quarters are on sale at El Teatro this week, $0.59 cents per pound. Anyone ever try smoking less than a whole chicken? What kind of time and temp would you use? Thinking about making a homemade sauce, but as ever, would prefer to smoke.
I've done quarters before and they turned out pretty good. You need high temp and it won't take a lot of time (1-2 hours).
Anyone ever used a Pit Barrel Cooker? http://www.bbqsaucereviews.com/pit-barrel-cooker/
Anyone ever used a Pit Barrel Cooker? http://www.bbqsaucereviews.com/pit-barrel-cooker/
I smoked a boston butt overnight on Friday with apple wood and did 3 spatchcock chickens yesterday with cherry wood. This weather is perfect for sitting outside with a cold one and smelling the smokey goodness.