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Name:   Tall Cotton - Email Member
Subject:   Lake Season Kickoff Dinner
Date:   4/9/2013 10:52:38 AM

This Sunday our houseboat group will be having our first worship service outside on top of one of the houseboats. Our tradition is to have a pot luck for lunch afterward. I will be smoking  brisket, butt, and chicken for our part. Can't wait to see teh sides and deserts everyone else will bring.



Name:   roswellric - Email Member
Subject:   Lake Season Kickoff Dinner
Date:   4/10/2013 11:56:06 AM

I know just how great that is. Makes me think of the days when we'd go cruising over to the "sisters"  at Lake Lanier, beach out and crank up the grills. If you didn't like your lake lot you'd just crank up and move :-)



Name:   Mack - Email Member
Subject:   Lake Season Kickoff Dinner
Date:   4/10/2013 6:11:55 PM

Got the brisket and butt covered. What/how do you do chicken? Whole hens/leg quarters/what? Skin on/off? Temperature? My smoked chicken is not something I want to brag about,,,,,,, Yet.



Name:   Tall Cotton - Email Member
Subject:   Lake Season Kickoff Dinner
Date:   4/11/2013 10:12:53 AM

Whole chickens, skin on, season with your favorite spices/rubs UNDER the skin and in the cavity. A clove or two of garlic and a quartered onion inside help flavor and moisture too. 225 for 4 hours or until the meat begins to pull back from the end of the leg bone. The "tricks" I use are cook breast down. It doesn't make for a Norman Rockwell presentation but it keeps the white meat moist. If you want crispy skin, brown it under the broiler inside. Ususaly I portion it out, put it in a Pyrex and stick it in the oven to crisp it up before serving. Hope that helps.



Name:   Little Talisi - Email Member
Subject:   Lake Season Kickoff Dinner
Date:   4/11/2013 10:23:34 AM


Whole chicken with what ever herbs you like under the skin. Rub outside with a olive oil and butter mixture. Place chicken on a mason jar (instead of a beer can) and smoke for 4 to 5 hours at 225. Place liquid of your choice in the mason jar. I use a vinegar base basting sauce. Chicken can be picked or wrapped and frozen for later eating.



Name:   roswellric - Email Member
Subject:   Lake Season Kickoff Dinner
Date:   4/11/2013 10:47:49 AM

Whole chicken with fresh herbs, garlic salt & pepper under the skin. I have an oregano plant that gives a hint of some sage flavor that's great with chicken. All done on a rotisserie.



Name:   Tall Cotton - Email Member
Subject:   Sam's
Date:   4/16/2013 10:55:38 AM

We wound up with 22 people, 10 of them college students. Most of the brisket, and one of the two butts was devoured, . As usual the cooks on the other boats did a great job on deserts and sides. For the first time I was disappointed in Sam's meat counter. The butts seemed to be very tough and had LOTS of connective tissue that didn't cook out even after 16 hours on the smoker. I had chosen a smaller pack but will not do that again. Even with the toughness the flavor was good and everyone seemed to enjoy.



Name:   roswellric - Email Member
Subject:   Sam's
Date:   4/16/2013 2:55:24 PM

I'll take Costco's meats over Sam's any day.. That's been my experience. Problem is you have to go to Montgomery.



Name:   Mack - Email Member
Subject:   Sam's
Date:   4/16/2013 3:53:19 PM

If you have not already, give a Picnic a chance. Prepared the exact same way as a butt. Commonly available at most groceries at less per pound than butt.



Name:   Tall Cotton - Email Member
Subject:   Sam's
Date:   4/17/2013 9:01:06 AM

Ric, Costco is about 100 miles from me and I don't have a membership because of that. We are in a small town, 30K and are lucky to have a Sam's. When the locally owned grocery has butts on sale I buy them by the case, smoke, pull, vacuum pack, and freeze them. Makes it easy when I have short notice from someone who needs one.

Mack, I will try a picnic. Is the yield about the same? Have you tried a whole ham?




Name:   Mack - Email Member
Subject:   Sam's
Date:   4/24/2013 6:12:26 PM

TC,  I have not smoked a whole ham yet. Several Picnics though. There is some waste in the heavy skin that I remove before smoking. There is usually very little fat on the outside, not enough to trim away. The bone is a shaft rather than a blade as in a butt.
A Picnic is @ the same size as a butt. But it just seems to me that there is less fat content internally, but still enough to get the full benefit of the fat flavor. Asking the ladies who regularly shred the butts or Picnics, both say w/o a doubt the Picnic is easier, with less waste and fat content.
Just my opinion,,,, I could be wrong.



Name:   Zman - Email Member
Subject:   Sam's
Date:   5/15/2013 9:41:33 PM

Thanks for the words on the Picnic.  I was wondering what to do with that big slab of skin.  I got one for .89 cents/pound at the Sav-A-Lot in Alex City and I am anxious to test it out.

Zman





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