I have been using my SRG sparingly lately, mostly to sear my Sous Vide cooks, so I decided to cook
on it tonight. Leg quarters were marinated for about 8 hours in Zesty Italian dressing. Quarters
were seasoned with Top Secret #2.
Potatoes were washed, dried, oiled with Garlic EVOO and then seasoned with Little Louie’s Seasoned
Garlic Salt with Pepper. TentHunter gave me a sample of the seasoning at the Gathering. It is so good
I just ordered some from BPS.
Quarters and spuds ready to go into the SRG. I am burning cherry pellets tonight.
Well so much for cooking on the SRG tonight! I was monitoring the chicken temp and was wondering
why it was stuck at 92 degrees for a long time. I went and checked and lo and behold my propane
tank was empty. I grabbed my spare tank and dang it was empty too.
I know where I will be
going tomorrow. So I fired up the Grid Iron, set it to 350 and put the quarters and spuds in there to
finish. Big NOTE to myself: Keep propane on hand!
It was too late tonight to go get them refilled.
Chicken is done!
Potatoes are done!
Here’s your plate with some mini cob.
Well no harm done by switching cookers. Chicken was very moist, tender with crispy edible skin. Potatoes were excellent!
