Got my SRG yesterday and spent the afternoon seasoning the cook chamber. Doing that didn’t leave me much time to prep a bird, but I did throw on some burgers (which came out great.)
After I got home from church today, I decided to get to work on getting things ready for my practice chicken ahead of the Thanksgiving Turkey.
First step was to cut a cheap piece of rebar to length to use as a crossbar for my turkey hanger and season it to keep it from rusting.
Then I got to work on the chicken, mixing up a cajun rub and an injection using half of Tommy’s two stick method.
Letting all that set up for a bit and I’ll throw it on to cook up later this evening. I’ll make sure to post the results.
Thanks for all the tips everyone’s given so far, it’s helped a ton already!
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