Lollipop Chicken

[tekn50]

This probably would of been easier on the kettle, but I am trying to get this thing down.  Besides it is a new recipe, should use the new cooker.  It was a balmy 48* today, my barrel ran at 210 again today.  I have no idea whats up with that.  I had to pull both bars out and crack the lid for an hour and half.  Pulled the skin off the chicken and rubbed with a basic BBQ rub I make.  I added a little extra brown sugar.  Then into the zip-lock and sat it in the fridge for 4 hours.  Wrapped with bacon, sprinkled a little rub on that also.  Salted, herbed, and oiled some tators.  Then on the barrel with a couple of hickory chunks.  They came out real good, I will make this again.   Even the six year olds liked it. 

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[HighOnSmoke]

Tasty looking chicken and sides! I have not yet attempted this one with the legs, but will soon.
Yours do look like they were perfectly cooked.

[Pappymn]

Looks great! Nice color

[muebe]

That chicken looks outstanding!

You can open up the PBC air shutter a little bit to get the temps higher. Maybe it got closed a bit without you knowing. Or even it is possible that the batch of charcoal has a slightly higher moisture content than normal.

[sliding_billy]

Very nice work.

[Smokin Don]

Looks like you are getting it down pretty good!!! Good food and cook!!! Don

[deestafford]

Those look great. I put a mixture of brown sugar and a little chili powder on the side of the bacon that touches the chicken.  Dee

[bbqchef]

Cackalacky has a recipe for lollipops... I served them at a food demo I did a while ago.

The worse part if frenching the drumettes... It's like frenching chops... time consuming!

[africanmeat]

looks yummy to me .

[Keymaster]

That turning chicken into lollipops can be frustrating and time consuming very nice job, they look fantastic!!

[Hub]

Nice job on the lollipops 

We see these occasionally in KCBS competition.  I've tried them a couple of times and found I don't have either the patience or the skill to get them looking pretty.

Hub

[tekn50]

These took awhile to prep, but they were worth it.  As the temp goes, my vent setting is correct.  I sent a pic to PBC, and said it was ok.  I put foil in the bottom, and think it might be the problem.  I am a whopping 5'6", so reaching the bottom is a stretch. If it is touching the bottom of the basket.  I think it would block some airflow.  I am going to try it with out that.  I have been filling the basket level and pulling out enough to fill the chimney 3/4s full.  Which is 45 or so briquettes.  The food is still coming out great though.  Also is less work than using the kettle on the ribs and pork butt.  I might try brisket soon.  I have never done one.  As always thanks for the kind comments.

Dave

[smokeasaurus]

Great looking chicken.

[Scallywag]

Awesome looking chicken!

[fishingbouchman]

Chicken looks good.