View Single Post
Old 02-01-2013, 12:40 PM   #41
Ron_L's Avatar
Join Date: 12-09-04
Location: Chicago 'Burbs

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..."

The Naked Fatty!

4x Hunsaker Cans/Southern Q Limo Elite Gravity Fed/FEC-100/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Good-One Model 42/WSM/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Kettle X 2/Weber Smokey Joe/WGA/BS Pizza Oven
Ron_L is offline   Reply With Quote

Thanks from:--->