The 5 pound bird was injected with Tony Chachere’s Cajun butter and seasoned with Tony Chachere’s
Creole seasoning.
I am cooking it tonight in the Performer, using the Vortex. I am using KBB and a few chunks of my
favorite cherry wood.
A little over 2 hours later and the chicken is done!
All sliced up.
Plated with yellow rice and green beans.
It was a nice even cook and the chicken was very juicy, tender with good crispy skin. A real delicious
Monday night dinner.