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MAK Chicken thighs and wings...
Sam3:
I've made Bacon, seafood, ribs on the MAK before. Tonight I wanted to try chicken and compare it to the charcoal cooked Chicken on the Weber, that we love so much.
So, we're going simple simple here...
Thighs and wings coated with some Mayo and dusted with James Gang Chipolte Chicken Rub (that was graciously given to me from Sam's NW BBQ ;D)
Running at 375 degrees with OAK pellets
All aboard!
We hit 170 probably within 40-45 minutes. Glazed with a little KC Masterpiece and left to set for 10 minutes while the MAK was going through the cool down cycle.
My plate.
Great flavor with a hint of smoke presence. Skin came out nice, not too crunchy and certainly not rubbery.
This was a great cook for after work. Fired it up, put the meat on and was able to make a few e-mails while it cooked. Low maintenance. I like that.
Thanks for looking. ;D
Hub:
Nice bird chunks! The mayo (or you can use spray margarine) is a great tool for escaping the dreaded rubber skin effect.
Hub
muebe:
Nice looking plate
Keymaster:
Good looking Chicken Sam!! Bet your glad all that snow is melted away, to bad it doesn't take the moss with it :) My whole backyard is moss :)
Sam3:
--- Quote from: Keymaster on April 03, 2013, 07:34:36 AM ---Good looking Chicken Sam!! Bet your glad all that snow is melted away, to bad it doesn't take the moss with it :) My whole backyard is moss :)
--- End quote ---
The Pit Barrel cooker has been helping with the moss though. ;D
Patio is getting a serious pressure washing soon. :)
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