On Monday I cooked dinner for some friends. Chicken and ribs were the main course.
Started things off with 3 racks of St Louis spare ribs on a 275 degree pit.
Ribs at the 2 hr mark.
Ribs off after the 2 1/2 hr mark, and ready to wrap.
Chickens ready to go on the pit. We brined these yard birds for 12 hours, and threw on some of our chicken rub.
The birds at the 1 1/2 hour mark. At this point they temped out at a IT of 132 degrees in the breast, and the legs and thighs at 145 degrees. Still a little ways to go.
One of the chicken cut up, along with all the ribs.
Good food, good friends, a great way to end the weekend.
So for this being the first 2 larger cooks on the new Assassin, it passed with flying colors. I was really happy with the results. I am going to enjoy cooking on the bad boy for years to come. Thanks for looking.