Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Charcoal Grills => Topic started by: LostArrow on May 04, 2012, 01:18:45 PM
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In my quest to cook the worlds best chicken, my latest try!
Usual bird , 5 lb non enhanced, brined overnite in simple brine.
Injected with 1 & 1/2 sticks butter mixed with 1 tsp Tony's.
Skin rubbed with butter & Tony's
Put on kamodo on charcoal & pecan chunks.
Cooked @ 350F - 375 F till internal temp 162F
Very good, BUT not as good as my GOLD STANDARD bird on my SRG :'(
(http://i828.photobucket.com/albums/zz203/Lostarrow-photos/495b3e37.jpg)
(http://i828.photobucket.com/albums/zz203/Lostarrow-photos/8dd89f6c.jpg)
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Looks d@mn tasty from over here!
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I would hit that yard-bird! What does the SRG do to make the chicken stand out over this one LA????
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The skin from the SRG is almost like salted chicken flavored chips.
A little moister also.
BUT Smoke if the next few cooks on this cooker are as good as the first few, I'm going to suggest you get one ;D
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You really want me to move in, don't ya LA?? ::) ;D
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LostArrow is right this bird is not a prize bird .. just send it to me and start again ;D
i will dispose of it for you
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Good try Africanmeat....the chicken should be divided equally and sent to all forum members... ::) ;D