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Guest
Guest
I finally found some nice, thick cut country-style ribs cut from the loin (blade end) at Wal-Mart. They also had country-style ribs cut from butts as well. Kind of steep in price though at $1.75 lb for either kind.
Bought a 5.60 lb package as well as a nice 5 lb Butterball chicken. $0.67 lb.
Gonna break out the WSM tomorrow morning and smoke them baby's up. Chicken on the bottom rack.
I usually don't like to use big yardbirds, but those Butterballs are great. The breast meat stays super tender and moist, even the leftovers are juicy when re-heated. Guess it must be from whatever they inject them with.
Usually, I like to brine my own birds if that is decided to be the way to go, but those Butterballs are so good, it saves you the time and trouble because they are already brined (or whatever they do to them).
I like to rub a little olive oil on them, and then sprinkle some Cookshack Spicy Chicken Rub on them.
My nephew works at Outback Steakhouse. He recently gave me about 2 lbs of the Outback Steak Seasoning. It is fantastic on ALL meat. Kind of spicy and very fine. I have tried it on Ribs, Chicken, Pork Chops, Fish, and of course, steak. I will eventually try some on Pork Butts & Brisket.
Bought a 5.60 lb package as well as a nice 5 lb Butterball chicken. $0.67 lb.
Gonna break out the WSM tomorrow morning and smoke them baby's up. Chicken on the bottom rack.
I usually don't like to use big yardbirds, but those Butterballs are great. The breast meat stays super tender and moist, even the leftovers are juicy when re-heated. Guess it must be from whatever they inject them with.
Usually, I like to brine my own birds if that is decided to be the way to go, but those Butterballs are so good, it saves you the time and trouble because they are already brined (or whatever they do to them).
I like to rub a little olive oil on them, and then sprinkle some Cookshack Spicy Chicken Rub on them.
My nephew works at Outback Steakhouse. He recently gave me about 2 lbs of the Outback Steak Seasoning. It is fantastic on ALL meat. Kind of spicy and very fine. I have tried it on Ribs, Chicken, Pork Chops, Fish, and of course, steak. I will eventually try some on Pork Butts & Brisket.