Huck's Hut - Latest Comments

Re: Review of the Meadow Creek TS-60 Smoker

huckjr — Thu, 03 May 2012 13:10:12 -0000

Nice touch there..they should make them all like that in my opinion.

Re: Signore Bernardo’s Savory Poultry Seasoning: Whole Chicken

huckjr — Thu, 03 May 2012 09:02:51 -0000

Nate as long as you bring your smoker to 275 – 300 degrees prior to putting the whole chicken on and allowing 1.5 hrs to smoke or once the breast reaches 162 degrees, you shouldn't have tough skin.

Re: Signore Bernardo’s Savory Poultry Seasoning: Whole Chicken

Nate L — Wed, 02 May 2012 23:17:18 -0000

It's been a while since I barbecued a whole chicken on my WSM but if memory serves, poultry skin gets tough at those low temps.

Re: Signore Bernardo’s Savory Poultry Seasoning: Whole Chicken

huckjr — Wed, 02 May 2012 23:07:25 -0000

Not at all Nate, why do you ask? Are you having that issue? If so, what is your cook time and temperature you're using?

Re: Signore Bernardo’s Savory Poultry Seasoning: Whole Chicken

Nate L — Tue, 01 May 2012 22:13:22 -0000

Question: does your chicken skin come out tough when you barbecue it?

Re: Review of the Meadow Creek TS-60 Smoker

Philly_Blind_Pig_BBQ — Thu, 26 Apr 2012 11:08:21 -0000

Had them notch out basket at time of purchase, and glad I did! Photo shows basket... I do not have insulated fire box. Using a torch (big one attached to propane) you can bring up temp in cooker before adding fuel.

Re: Review of the Meadow Creek TS-60 Smoker

huckjr — Thu, 26 Apr 2012 10:42:01 -0000

Hey PBP, were you having an issue with the charcoal basket as to why you got that added? Also do you have an insulated firebox and if so, how is the fuel consumption?

Re: Review of the Meadow Creek TS-60 Smoker

Philly_Blind_Pig_BBQ — Thu, 26 Apr 2012 09:13:23 -0000

Meadow Creek is one of the best cookers out there! They cut down the front of my charcoal basket on my TS-120 so wood and charcoal could be added during cook without removing basket.

Cheers!

Re: VIDEO: The Train Smoker

huckjr — Thu, 26 Apr 2012 07:28:51 -0000

Thank you John!! Awesome creation you got there.

Re: VIDEO: The Train Smoker

John Rivera — Thu, 26 Apr 2012 06:48:20 -0000

Thanks! You do nice work, I hope to be your neighbor again soon. John D Rivera

Re: Chicken the Nemesis?

Trapper — Tue, 24 Apr 2012 21:15:45 -0000

I'm about to enter my first competions this summer. I found this site to be very helpful. Thanks for all of your effort in putting this together. I have practiced for awhile and I find it's difficult to get all of the pieces close to the same size. Maybe I need a template of some kind.

Re: Chicken the Nemesis?

Doug F. — Mon, 23 Apr 2012 19:44:05 -0000

Hey Hamilton 'n' Sons BBQ, sorry it took so long to get back to you. I had the same issue when I started out, I tried toothpicks (never again). Yes, I just wrap them, very tightly, with the skin. I try not to cut the skin down in size, but I am trimming the thigh meat down to the point where the skin will easily wrap the entire thigh. I keep the heat at 300* for the entire cooking process, I think that helps from that skin drawing back on the thigh. When I remove them from the rack, there can be some extra skin hanging from under the thigh, I just trim with scissors at that point, and they are ready for the box.

Re: Chicken the Nemesis?

Bruce Huckjr McCall — Mon, 23 Apr 2012 19:21:46 -0000

Hey Hamilton 'n' Sons BBQ, we'll get @Doug Francis to respond to your questions as they're awesome ones!!

Re: Chicken the Nemesis?

Hamilton 'n' Sons BBQ — Wed, 04 Apr 2012 05:36:14 -0000

One follow up question to this: How does the skin stay on when you put it back??? That is the one thing that has me stumped. I haven't tried, yet, to remove the skin completely, but my brain keeps telling me that this could be a problem. Sure, you tuck it under, but when the judge pulls it out of the box, what is to keep the skin in place??? Does it fuse under the chicken somehow??

I think my biggest problem is the last two times I've done chicken (looking for that perfect bite through skin) I've had the skin pull back way too much (probably due to excessive heat, which I'll admit to) leaving a small piece on the very top. Lately, I haven't really wanted to eat any chicken so I've been trying to work on ribs. That's something else entirely different.

Re: Kingsford to release groundbreaking propane tank!!

huckjr — Fri, 30 Mar 2012 12:45:06 -0000

Good point John we've been hearing rumbles since roughly Tuesday on this but nothing solidified until late last night.

Re: Kingsford to release groundbreaking propane tank!!

John Dawson — Fri, 30 Mar 2012 12:41:20 -0000

I've been reporting it since midnight MDT. ;-)

Re: Kingsford to release groundbreaking propane tank!!

Wayne Brown — Fri, 30 Mar 2012 09:24:23 -0000

Good stuff!!

Re: Kingsford to release groundbreaking propane tank!!

huckjr — Fri, 30 Mar 2012 09:12:52 -0000

Hey wayne, potential gamechanger for sure. I'm all gassed up about this one!!

Re: Kingsford to release groundbreaking propane tank!!

Wayne Brown — Fri, 30 Mar 2012 08:54:22 -0000

This could be a potential game changer in the backyard grilling community...

Re: GAMECHANGERS CONTEST: Win a BBQ Guru Party Q

bestthefirebanKing — Sun, 18 Mar 2012 12:38:48 -0000

On a personal note, it is the ever changing weather, drought , and burn ban in Central Texas. Trying to enjoy a backyard BBQ using wood and charcoal has become endangered here.
Secondly, actually more important, is the Media's grasp of this taste for BBQ in the states other than Texas, Kansas, Tennessee, and North Carolina. To spread the 'sauce' around is needed and welcomed as it 'smokes' the other deprived states into a BBQ Frenzy !
Just look at the most recent gift from our US President to the UK Leader Dude, a BBQ Pit that uses charcoal/wood. Is that not becoming the American Backyard Activity ?
So much competition among everyone to provide that perfect BBQ, whether it is ribs, pork, or my favorite brisket, this is indeed replacing the Mexican food Frenzy.
Just think. meat smoked over a flame, in a pit, is healthier. NO EXCESS FAT !

Re: Updated: Are we looking at the BBQ Pitmasters Season 3 judges?

huckjr — Sun, 18 Mar 2012 00:27:56 -0000

Hey Kevin wow you're so right!! We don't have any prizes to give out at the moment but thanks for helping us identify the 3rd judge!!

Re: Updated: Are we looking at the BBQ Pitmasters Season 3 judges?

Kevin Lee Stewart — Sun, 18 Mar 2012 00:21:18 -0000

Looks Like AARON FRANKLIN http://www.washingtonpost.com/... what you think?? do i win a prize?? :D

Re: Product Review: THE BIG MEAT SLICER

huckjr — Tue, 13 Mar 2012 11:46:35 -0000

Hey wayne, we plan to do a comparison cut rather shortly. We have a brisket going on the smoker today in fact. Please stay tuned!!!

Re: Product Review: THE BIG MEAT SLICER

Wayne Brown — Tue, 13 Mar 2012 11:28:22 -0000

I'm with Neil -- wish I could justify the expense right now. I'd be interested in seeing pictures of cuts using the different knives.

Re: Product Review: THE BIG MEAT SLICER

huckjr — Tue, 13 Mar 2012 11:25:19 -0000

I'm telling you neil, it's well worth it!!