imported post
I do a lot of grilling and BBQ...slow and low...cooking in my backyard. I have a dual propane and charcoal/smoker that takes up about 7 feet of my porch. Half of it is a propane grill...I use it for burgers, chicken, brats, other types of sausage and hot dogs for my wife...Nathan's of course! The other half is for my serious cooking. I do a lot of smoking there....ribs, whole chickens...especially my Drunk Hippie Chicken....and beef ribs and brisket.
My drunk Hippie chicken is my personal favorite....I have a special rub I put on the outside and a compound herb butter that goes under the skin, and then I inject my drunk hippie marinade into the chicken and I also add my secret ingredient under the skin with the butter...thick cut pepper bacon. I also add a nice layer of thick cut pepper bacon to the top of the chicken to make it look like hair on top...thus it looks like a hippie!!! I then set the chicken on top of a half a can of Coors light...the beer has the herbs and garlic in it...and I have a special pan I put the hole thing in and add two cans of beer to the pan to help steam the chicken. After about an hour and a half at 300 degrees...the bird is done and goodness is it good!!! Juicy and delicious!!! I also do a Cherry Vanilla Dr. Pepper BBQ chicken...with a Jack Daniels/Dr.Pepper glaze...that's out of this world!!
Added 12-9-09
When I smoke ribs...I have a simple dry rub I put them...pretty basic..nothing exceptional...garlic and onion powder, kosher salt, black and white pepper, red pepper flakes, brown suger, thyme, and some paprika. I put my ribs in a cake sheet pan and cover them in the fridge for a few hours. I start my charcoal in a chimney starter..pleasedon't use lighter fluid!!!! I then put the charcoal on one half of the bottom of my BBQ pit. I have a metal basket I put my soaked woods chips in and set it beside the charcoal. I put the ribs in my rib rack, and before I put them in the smoker...I put down a drip pan under them...it's just an old 9" x 13" cake pan I don't use anymore...and I put a mixture of apple and cherry juice, cider vinegar, water and some Cherry Dr. Pepper in it to aide in steaming and keeping the ribs moist. ( And if there is some Jack Daniels hanging around the house...well of course it goes in there too!) I just smoke the ribs until they are done....a few hours at least. I do use the mixture in the drip pan to mop the ribs with...and I usually have to refill it ever hour...just to make sure it doesn't all evaporate and burn the pan.
