View Single Post
Unread 02-01-2013, 12:40 PM   #41

Ron_L's Avatar
Join Date: 12-09-04
Location: Chicago 'Burbs
Downloads: 1
Uploads: 0

Originally Posted by jbrink01 View Post
Nobody mentioned the skin (or I missed it). I assume you'd be cooking on a 300+ grill and crisping the skin?
Originally Posted by Swamp Donkeyz BBQ View Post
If you listen to the podcast it makes more sense. If I'm not mistaken that's what he does with his comp chicken. And as we all know, he wins a lot in chicken.
I did listen to it and he never talks about his process. He mentiones that he cooks the whole KCBS comp on one WSM, so it doesn't sound like he has a grill available.

He also says that he cooks a breast to 145 then wraps it in foil and lets it sit. That's not the same as holding it at 145.
"Ron Rico, Boss. You can call me Captain Ron..."

Unwrap me!
Smoke me!
Eat me!

The Naked Fatty!

FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser

Remembering a friend
Ron_L is online now   Reply With Quote

Thanks from:--->