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  #46 (permalink)  
Old 02-19-2011, 12:49 PM
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This is ironwood. Some people use it for BBQ. It's hard as a rock but it will burn. I would never use it for that. They dig a hole and put a 55 gallon barrel in it and build a fire in the barrel. They wrap up roast in foil put it on the coals and then put the lid on and put dirt on top. They cook it overnight and then remove the dirt and pull the roast out. The meat falls apart. I was not that impressed with it, the meat was dry to me.
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  #47 (permalink)  
Old 02-19-2011, 05:36 PM
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A friend of mine in the Hill Country used to put on a "Pig Roast" and he did the Pork and Emu in the ground and it was the "BEST" meat that I have ever tasted.
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  #48 (permalink)  
Old 02-19-2011, 06:20 PM
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When I had it, they did not use ironwood. They just used wood cut up for firewood. I used a beef roast. Someone else did the cooking. You are suppose to use meat with a lot of fat. Some ironwood can be 800 years old and it's not easy to find.
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Old 02-19-2011, 06:53 PM
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Ever since I was a youngin', my one complaint about Roast Beef was the dryness.
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Old 03-30-2011, 04:52 PM
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I am attempting the beer can chicken. I am going to use the glaze from the recipe in the link.
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Old 03-30-2011, 04:59 PM
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I think you will love it and especially how juicy the bird is after cooking. Be sure to plug up the hole in the neck with a tater or jalapeno (that's what I use) I truthfully believe that any and all seasonings will work with this technique - - - - depending on what you like.

Good Luck and let us know how the glaze turns out.

Are you gonna leave the skin on or off when cooking?
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Old 03-30-2011, 05:06 PM
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It's only been on there about 20 minutes. It's smoking real good. It's already getting some color to it.
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Old 03-30-2011, 05:10 PM
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Leave the lid closed and go watch TV for at least an hour.
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Old 03-30-2011, 05:19 PM
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The iron skillet might be speeding things up. It's sizzling and poppin.
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  #55 (permalink)  
Old 03-30-2011, 05:39 PM
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V8&4spd,

I love you have a picture of everything you talk about!
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Old 03-30-2011, 07:07 PM
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I made the glaze out of apple juice, soy sauce and brown sugar. The glaze would not stick to the chicken until it hit that skillet. The glaze really put it over the top. The chicken was moist and tender.
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  #57 (permalink)  
Old 03-30-2011, 08:16 PM
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Are those pineapples and poblanos?
That looks larapin and here I am in CST Texas not being able to eat this late at night without severe reflux repercussions Shame on you Glad you enjoyed it - - - how long did you grill it? Mine usually takes about 90 minutes depending on the coals.
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  #58 (permalink)  
Old 03-30-2011, 10:20 PM
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I used a Weber with the lid on it. It was between 1-1.5 hours. The skillet was taking up too much grill space. I should have removed the skillet a little bit sooner. Yes they are poblanos and pinnapple. The onions came the ones I am growing, The peppers are from Mexico, they are not hot, they have a smokey flavor.
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Old 03-31-2011, 12:07 PM
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Now I'm thinking I need a bigger BBQ smoker. I am going to make some ribs with the glaze I used on the chicken. With a bigger set up I could do ribs and a few beer can chickens at the same time.
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Old 03-31-2011, 01:30 PM
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Great idea - - - - BTW they make a two bird rack for the beer butts in case you didn't know. Think I'll do some Country Style/Farmer's Cut Pork Ribs on the pit Saturday. Wiffy promised to do a pot of Lima Beans to go with them and I just happen to have a Ham bone in the freezer - - - yum yum

After we get moved and settled in, I'm gonna get me a larger smoker/pit that has the separate fire box on the end but not now because I don't want to have to move it but once.
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