rb.
member
Reged: 12/14/05
Posts: 1010
Loc: mo
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No brine, no rub, no smoker wood just salt and pepper and over the coals bone in legs and thighs. Had not grilled anything the way my dad used to until yesterday for a long time. Skin was crispy and chicken juicy. Basted it with Sweet Baby Rays vidalia onion sauce and have not had chicken like that since the last time the old man made it.
Edited by rb. (05/07/14 09:07 AM)
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redleg
Enzyte - one a day!
Reged: 12/13/05
Posts: 6002483
Loc: Big Rock Candy Mountain
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Other than pan fried that's my favorite  'cept on chicken I'm kinda like the ole man,,,I use Mauls Original..
Haven't had it grilled like that since last year.
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A gun is like a parachute, if you need one and don't have one, you'll prolly never need one again.
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rb.
member
Reged: 12/14/05
Posts: 1010
Loc: mo
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Every once in a while we will get some Maull's. Its still pretty good stuff and mostly available in STL. We liked that chicken so much going to do it the same way tonight.
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DuckMeRunnin
member
Reged: 12/17/05
Posts: 2739
Loc: Missouri
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What makes you goofs think you need sauce ?
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rb.
member
Reged: 12/14/05
Posts: 1010
Loc: mo
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Quote:
DuckMeRunnin said:
What makes you goofs think you need sauce ?
I don't use sauce when I use a rub. This was the old style of sauce basted at the end. Kind of a STL style I guess. Regardless it was some fine eats.
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sptsman
member
Reged: 12/14/05
Posts: 6192
Loc: Missouri
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Sometimes simplicity is best 
My go to method is cut up chicken and/or leg quarters. Trim the excess fat and skin. Get the coals on the Weber to medium heat. Lightly pepper the chicken on both sides Put the chicken on for about 2-3 mins on each side then start the garlic-butter basting. I coat the each side every time I turn it and I turn it every 4-5 mins until you see the meat by the bone start to pull away, usually about 35-45 mins (depending upon fire heat, chicken piece sizes, lid on or off most of the time, etc...). The chicken on the inside is moist and cooked to perfection. The skin is crispy but not burnt and has a garlic butter flavor that will make you want to smack your mama!!
The garlic butter baste is just a stick of butter, a stick of margarine (cooks better on the skin and less scorching, if you get a fire) and garlic powder to the extent you like it. Heat it on the stove top slowly (whilst coals are getting hot). The only time this is a biatch is when it is cold outside. It tends to want to go back to it's solid form...  Since I grille 12 months a year, I tend to reserve this method for warm weather, where I can leave the garlic butter baste outside for the whole process...
Try it sometime...
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"Hunts are best measured by the endurance of the memories they produce..."
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DuckMeRunnin
member
Reged: 12/17/05
Posts: 2739
Loc: Missouri
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You call Sweety Ray's or Maull's old school ?
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rb.
member
Reged: 12/14/05
Posts: 1010
Loc: mo
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Quote:
DuckMeRunnin said:
You call Sweety Ray's or Maull's old school ? [/quote
Maulls.
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rb.
member
Reged: 12/14/05
Posts: 1010
Loc: mo
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Quote:
sptsman said:
Sometimes simplicity is best
My go to method is cut up chicken and/or leg quarters. Trim the excess fat and skin. Get the coals on the Weber to medium heat. Lightly pepper the chicken on both sides Put the chicken on for about 2-3 mins on each side then start the garlic-butter basting. I coat the each side every time I turn it and I turn it every 4-5 mins until you see the meat by the bone start to pull away, usually about 35-45 mins (depending upon fire heat, chicken piece sizes, lid on or off most of the time, etc...). The chicken on the inside is moist and cooked to perfection. The skin is crispy but not burnt and has a garlic butter flavor that will make you want to smack your mama!!
The garlic butter baste is just a stick of butter, a stick of margarine (cooks better on the skin and less scorching, if you get a fire) and garlic powder to the extent you like it. Heat it on the stove top slowly (whilst coals are getting hot). The only time this is a biatch is when it is cold outside. It tends to want to go back to it's solid form... Since I grille 12 months a year, I tend to reserve this method for warm weather, where I can leave the garlic butter baste outside for the whole process...
Try it sometime...
That is the way my dad used to do them. It is really good. I'll have to do that method soon.
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sptsman
member
Reged: 12/14/05
Posts: 6192
Loc: Missouri
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My old man never put a drop of BBQ sauce on a piece of chicken in his life. He did the garlic-butter baste or he gave it to mom to fry in the kitchen...
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"Hunts are best measured by the endurance of the memories they produce..."
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DuckMeRunnin
member
Reged: 12/17/05
Posts: 2739
Loc: Missouri
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For some strange reason, I get the hankerin' for sauce on a pork steak. It happens about once a year, and even then it can't be that sweet nasty chit.
The other 364 days a year, bb-q sauce is in the same category as steak sauce and tartar sauce. If the meat needs it, it ain't worth a chit to be begin with.
And no, I don't put sauce on ribs either. 
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wuchang
spiritual advisor and gatekeeper to the Spirit World
Reged: 12/14/05
Posts: 5206
Loc: uphill
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Quote:
DuckMeRunnin said:
For some strange reason, I get the hankerin' for sauce on a pork steak. It happens about once a year, and even then it can't be that sweet nasty chit.
The other 364 days a year, bb-q sauce is in the same category as steak sauce and tartar sauce. If the meat needs it, it ain't worth a chit to be begin with.
And no, I don't put sauce on ribs either.
Truth,my brother
Truth
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rb.
member
Reged: 12/14/05
Posts: 1010
Loc: mo
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Quote:
DuckMeRunnin said:
For some strange reason, I get the hankerin' for sauce on a pork steak. It happens about once a year, and even then it can't be that sweet nasty chit.
The other 364 days a year, bb-q sauce is in the same category as steak sauce and tartar sauce. If the meat needs it, it ain't worth a chit to be begin with.
And no, I don't put sauce on ribs either.
I hear you on the sauce and I don't use it when I use a rub or smoke meat. The wimmens in this family likes the sweet sauce and if make it from scratch have to heap in the brown sugar. For my likes a Carolina sauce is the best especially on pulled pork. Its all a matter of individual taste. PS Greg, can you email me the smoked trout spread recipe. I promise I won't put bbq sauce, steak sauce or tartar sauce in it.
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HAUS
member for now
Reged: 12/14/05
Posts: 4051
Loc: Paradise
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good lord!! i thought beer drinkers were snobs..
judas priest, it's just forkin food people. put whatever the fork you want on it.
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Never kick a fresh turd on a hot day..
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rb.
member
Reged: 12/14/05
Posts: 1010
Loc: mo
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Quote:
HAUS said:
good lord!! i thought beer drinkers were snobs..
judas priest, it's just forkin food people. put whatever the fork you want on it.
Haus, bbq snobs are the worst there is. 
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wuchang
spiritual advisor and gatekeeper to the Spirit World
Reged: 12/14/05
Posts: 5206
Loc: uphill
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Quote:
rb. said:
Quote:
HAUS said:
good lord!! i thought beer drinkers were snobs..
judas priest, it's just forkin food people. put whatever the fork you want on it.
Haus, bbq snobs are the worst there is.
No........
Single malt snobs hands down
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rb.
member
Reged: 12/14/05
Posts: 1010
Loc: mo
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Quote:
wuchang said:
Quote:
rb. said:
Quote:
HAUS said:
good lord!! i thought beer drinkers were snobs..
judas priest, it's just forkin food people. put whatever the fork you want on it.
Haus, bbq snobs are the worst there is.
No........
Single malt snobs hands down
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HAUS
member for now
Reged: 12/14/05
Posts: 4051
Loc: Paradise
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if someone told me how to eat my food, i'd prolly slather my fork in bbq sauce and then stab em in the head..
what category of snobbery does that fall in to??
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Never kick a fresh turd on a hot day..
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DuckMeRunnin
member
Reged: 12/17/05
Posts: 2739
Loc: Missouri
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Haus, I guess you save all of your staunch opinions for beer, huh ? 
My opinion is just that........... and everyone is entitled to it.
Dave, you know damn good and well I don't have a recipe for the trout dip. ( or for 99 % of the other chit I cook )
I'll send you what I think I remember putting in there.
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rb.
member
Reged: 12/14/05
Posts: 1010
Loc: mo
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Thanks Greg. I think I remember but want to be sure. My daughter who hated fish has now developed a taste for it and is dying to try the dip. I told her everyone says it would be a good sammich and she'll probably say the same thing. I am going to catch some trout for the smoker this weekend so want to be ready to make it. Best chit I ever ate on a fishing boat for sure. I will say you is one creative mofo when it comes to groceries, wild or domestic.
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DuckMeRunnin
member
Reged: 12/17/05
Posts: 2739
Loc: Missouri
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Rounds out !...........
Even folks who don't like trout tend to scarf the dip.
I remember Iifid dredging venison snack sticks through it and washing it down with a bloody Mary. Some negroes will go to great lengths to battle a hangover.
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Burrhead
member
Reged: 12/14/05
Posts: 3075
Loc: Just north of Bugtussle
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Quote:
DuckMeRunnin said:
Dave, you know damn good and well I don't have a recipe for the trout dip. ( or for 99 % of the other chit I cook )
I'll send you what I think I remember putting in there.
I helped make it one time and if I remember correctly, the recipe called for trout and some other stuff.
Quote:
DuckMeRunnin said:
I remember Iifid dredging venison snack sticks through it and washing it down with a bloody Mary. Some negroes will go to great lengths to battle a hangover.
Seent that one too.
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Somebody has to walk the point.
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H2ODOG
the one who never tires
Reged: 12/22/05
Posts: 10993
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Quote:
DuckMeRunnin said:
For some strange reason, I get the hankerin' for sauce on a pork steak. It happens about once a year, and even then it can't be that sweet nasty chit.
The other 364 days a year, bb-q sauce is in the same category as steak sauce and tartar sauce. If the meat needs it, it ain't worth a chit to be begin with.
And no, I don't put sauce on ribs either.
Ribs and pulled pork never get sauce. The brisket shouldn't either. I will lather a pork steak every damn time in some BBQ sauce. I love my pork steaks that way. Right or wrong.....they get sauce. Steak sauce isn't even bought in this house.....and only Yankees use tarter sauce. A full bottle of hot sauce is kept around for the fish though.
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It’s better to be hated for who you are, instead of loved for who you aren’t.
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foots
the exterminator
Reged: 12/14/05
Posts: 5241
Loc: by my spiritual advisor, Wu
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Quote:
H2ODOG said:
Quote:
DuckMeRunnin said:
For some strange reason, I get the hankerin' for sauce on a pork steak. It happens about once a year, and even then it can't be that sweet nasty chit.
The other 364 days a year, bb-q sauce is in the same category as steak sauce and tartar sauce. If the meat needs it, it ain't worth a chit to be begin with.
And no, I don't put sauce on ribs either.
Ribs and pulled pork never get sauce. The brisket shouldn't either. I will lather a pork steak every damn time in some BBQ sauce. I love my pork steaks that way. Right or wrong.....they get sauce. Steak sauce isn't even bought in this house.....and only Yankees use tarter sauce. A full bottle of hot sauce is kept around for the fish though.
Exactly!
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I was born kicking, screaming, and covered in someone elses blood. I have no problem goin out the same way.
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sptsman
member
Reged: 12/14/05
Posts: 6192
Loc: Missouri
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I want to know who in the fork eats pork steaks without BBQ sauce of some sort. By definition that is a piss poor cut of meat. I agree with not saucing good meats but pork steaks cry out to be basted in BBQ sauce.
The story as I have heard it (many times) is that the original Schnucks brothers came up with the idea of slicing pork shoulders into "steaks" and selling them that way. Otherwise, it had to be ground up or sold as pork shoulder for much less...
When I moved to Connecticut in the mid 80's, I asked the butcher for pork steaks and he looked at me and asked if I meant pork chops. Back then, I wasn't aware that the rest of the country had no idea what pork steaks were. When I explained them to him he asked, "And you eat that...?" They're not real big on BBQ in New England. But they do damn fine seafood...
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"Hunts are best measured by the endurance of the memories they produce..."
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