A simple Wednesday night cook of some thighs and legs. Thighs and legs were brined for 6 hours in
Oakridge BBQ Game Changer. They were then rinsed off, dried and given a dose of Smokin Guns BBQ
Hot rub. Put back into the refrigerator for a few hours so the flavors would blend.
Chicken put in my new SRG basket. I ordered a new basket from Charbroil and I cut out the metal ring
that I thoroughly disliked with my Dremel tool. I completely destroyed my old basket trying to remove
the metal ring. I also cut out 2 slots so my racks would fit and were easier to maneuver. I am burning
cherry pellets in the side holder and a handful of cherry pellets around my Tommy ring.
When the chicken is just about done I will be glazing it with the following combination:
½ cup of Blues Hog Smokey Mountain sauce
½ cup of Peach Preserves
Mix together, heat in pan to blend and then cool. This is a modification of a recipe that Jaxon posted on Facebook which calls for any type of BBQ sauce
and Blackberry preserves or jelly.
Chicken is done!
Plated with some boxed Au Gratin potatoes.
Simply delicious dinner! Chicken was tender, juicy with crisp skin. The glaze was outstanding! I believe
I will be trying this glaze on my next rib cook.
