My short ribs were supposed to go on by 8am. I dilly dallied and didn’t get them on until noon. I just hit 187.
What kind of wood you using for the smoke? Always loved mosquite myself.
For this one I used hickory. I usually like oak for beef, but I ran out. And it’s frustratingly hard to find bbq ready post oak in Chicago for some reason.
I am setting to slow cook a chicken! But… that will take a while
I grilled some chicken shish kabobs for a late lunch because I knew I messed up. Good luck with the chicken!
I’ve been doing it 1-2 times a week for about 5 years and it will be great! after i stew it i make broth, i guess bone broth since it goes 20-24 hours,
Oh man, please make a post about your method. That sounds awesome. I’ll do some spatchcock chickens on the kettle, but that’s still hot & fast.
It’s the easiest thing in the world. Put a chicken in the crockpot and turn it on. I add salt and some herbs, but it’s not necessary. The chicken is done at 5-6 hours but better at 10-26 hours, and while it creates broth, it may dry up so it’s good to add water after about 12 hours.
Anyway once the meat is done I remove most of it, add water and make broth… then is the most difficult part where one has to either remove or strain out the bones from your amazing soup stock.
Grab a beer and settle in, folks.
