Newbie checking in from Baltimore, MD

[mulebennett]

Hey fellas, stumbled on this forum after searching around for somewhere to learn more about my newfound hobby from fellow smokers.

I'm big into cooking, so my wife had the idea to buy me a MasterBuilt electric smoker for my birthday. Was pretty intimidated at first but I smoked a whole Peruvian-style chicken and Alton Brown's pork shoulder and I've been hooked ever since.

My equipment isn't pro-level and I've only done five or six cooks, but I'm hooked. Done a few whole chickens, a few pork shoulders, a couple pork tenderloins, some chicken wings, a whole duck, and a bison tenderloin. Tried out a variety of different rubs and made my own barbecue sauce from scratch that I put on just about everything.

No need to turn this into an autobiography but when I registered, it suggested I check in here and introduce myself. So hi there, looking forward to learning a lot from you guys!

[seriouslyson]

Cool beans. look fwd to some food posts. Hope your welcome is better than mine was,

[sweet_magnolia]

from Kentucky!

[MossyMO]

Great to have you join us mulebennett, from North Dakota!

[gmotoman]

Welcome aboard from the Pacific N.W.! Looking forward to your posts! That Peruvian chicken sounds intriguing got a link to the recipe you used?

[barkonbutts]

Welcome from Dayton!! Now go smoke some meat!!

[HawgHeaven]

from DullaWhere!! Glad to see you on board!

[zombini]

SE iowa

[mulebennett]

Welcome aboard from the Pacific N.W.! Looking forward to your posts! That Peruvian chicken sounds intriguing got a link to the recipe you used?

Ingredients:

• 3 tablespoons extra virgin olive oil
• 1/4 cup lime juice, from 2 limes
• 4 large garlic cloves, roughly chopped
• 1 tablespoon kosher salt
• 2 teaspoons paprika
• 1 teaspoon black pepper
• 1 tablespoon cumin
• 1 teaspoon dried oregano
• 2 teaspoons sugar
• 4 pound whole chicken

Directions:

• Combine all of the ingredients except the chicken in a blender or mini food processor, and blend until smooth.
• Remove the giblets from the inside of the chicken and pat the outside of the chicken dry with paper towels; place in a bowl, breast side up with the legs facing you. Loosen the skin from the flesh over the breasts and legs, being careful not to tear the skin or push all the way through (you want the marinade to stay inside the bird).
• Get the marinade all over the outside of the chicken and under the skin.
• Marinate the chicken in the refrigerator for at least 6 hours or overnight.
• Cook at 250 degrees over any type of wood (I think I used applewood) until done.
• Tent in foil for an hour, then devour it.

I didn't have to butterfly the chicken, it cooked fine whole and the thigh finished without drying out the breast meat.

[dsgarner06]

Welcome from the Truckee Meadows of the Reno/Tahoe area Thanks for sharing the recipe... I'll bet that cumin really makes it pop! Oh and congrats on your new addiction!

[Doug S.]

from Utah

[Bbqgoddess]

from Central California!