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squirrell!!
08-30-2009, 04:51 PM
What is your guys favorite recipe for ribs and chicken:chicken:



Hill Hunter
08-30-2009, 05:01 PM
Apply stubs dry rub and leave in the fridge overnight, next day 4 to 6 hours in a smoker with apple wood smoke. apply Sweet Baby Ray's bbq sauce the last hour of cooking and look out. do Chicken hole and ribs in full racks.:bouncy:
deerhunt45
08-30-2009, 05:13 PM
Apply stubs dry rub and leave in the fridge overnight, next day 4 to 6 hours in a smoker with apple wood smoke. apply Sweet Baby Ray's bbq sauce the last hour of cooking and look out. do Chicken hole and ribs in full racks.:bouncy:

You are speaking the truth...ever heard of Wildman's spice/rub? Ohio made!
Hill Hunter
08-30-2009, 06:11 PM
no ,do they have a web site?
Buckmaster
08-30-2009, 07:50 PM
My favorites, Just had ribs this evening....

Ribs- I generally do western cut. Place in crockpot with Jamican Jerk seasoning found at Sam Club and 3 cheap beers and throw in crockpot on low. Cook long enough that meat almost falls off the bone. Transfer to BBQ grill with some hickory bark chips for the BBQ sauce adder. I generally spray with vinegar in between BBQ sauce treatments. My grill is on low and I use Sweet Baby Rays.

Chicken- Buy cheap quarters at Walmart, season with your favorite spices, foil pack, and grill low and slow. When the foil (usually double or triple wrapped) begins to swell; your chicken is done. It will fall off the bone.... and for your toothless fellas you don't even need your dentures ....its sooo tender. :shhh:
deerhunt45
08-31-2009, 09:13 AM
no ,do they have a web site?

Couldn't find a website...here is the info.

W H Wildman Co

25956 State Route 33, Wapakoneta, OH 45895
(419) 568-7531
jeffmo
08-31-2009, 11:00 AM
the secret w/ chicken is to turn it often and don't put the sauce on until the last 10 minutes or so.that way it doesn't burn.the only sauce i have used for the last 15 years or so is called "the jug".
bluefinn
08-31-2009, 11:24 AM
I started brining chicken, what a difference! After the brine I like the beer can method over indirect heat on the grill.
Bassin' Buckeye
10-15-2009, 01:45 PM
I like the brining idea, I do it with turkey all the time. I think I'm going to try that with pheasant and do the beer can method. And I have a lot of quail from a hunt down south...........if I could just find a can small enough!