Recent content by Chris in Louisiana

In my experience, duck is better. You might want to cook more than one. If anyone considering it has not cooked a farm-raised duck before, know that they have a thick layer of fat; very different from lean wild duck. Look into methods for dealing with the fat. I like to make many little slits...

The Kinder's products I've used are good quality. Please report back on how that stuffing/dressing mix works for y'all. I saw it at our local Sam's and was curious about it.

I'll be doing the smoke and transport with a turkey this year. Reading up on it elsewhere, and asking AI, gave similar advice as in this thread. Spatchcock looks like the way to get it done faster (for an hour drive to noon meal) and make it easier to pack for the trip.

It lived up to its name. That's some kind of black bark. Beautiful results!

I've never seen a product like that. I tend to avoid pre-seasoned or marinaded meats at the grocery store, but a hatch chilies marinaded pork butt might get my attention. How bad could it be?

My friend likes to grill/smoke, but he over-smokes by adding new chunks or even handfuls of chips throughout the entire cook. It was tolerable to me, but my wife did not care for the heavy smoke on his food. She is good with the stuff I cook with just a few chunks of wood (or now pellets)...

You may have had your event by now. If so, how did it turn out? If not, you might take a look at the widely available Chris Lilly's Six-time World Championship Pork Shoulder recipe. The recipe is for whole shoulder, but the amounts of rub and injection it makes are plenty for two butts. It's...

Nice bark. The finished meat looks great, with a definite smoke ring.

That looks delicious, and I like the choice of pappardelle pasta. I have two chuck roasts in the freezer. One may be getting this treatment with cold weather rolling in. The DeCecco pasta you used is my go to brand. It costs a bit more than some brands, but I find it has a rough texture and...

If you need wind, just ask me to set up the smoker for a big holiday cook. Guaranteed to go from still to blowing at record speed. That's a beautiful turkey. Great color, and nice job slicing and presenting.

It turned out nice. I just posted a new thread with pics of it. Searwood 600: Rotisserie Chicken

I got my bracket in to allow use of my old OneGrill Genesis rotisserie kit on the Searwood 600. Here is the thread on that. Rotisserie: trying to retrofit older Genesis kit to a Searwood Dry brined a 6 lb. chicken with Diamond Crystal Kosher Salt. Made some seasoning of coarse black pepper...

First cook with the new bracket. Worked fine.

I let OneGrill know about the hole size issue, and they wrote back: Thank you for the email. Yes, the holes on that bracket were undersized. We recently received an order of those brackets and found out the hole size was too small on a handful of them. We had shipped some of the brackets out...

The OneGrill bracket came in, and it seems to fit with my older OneGrill motor/spit that was made for my old Genesis. The bracket came with two bolts/nuts. Well, the bolts would not fit through the bracket holes no matter how I tried. Got out the drill and a 1/4" bit. Bored out the holes in...