Chicken and Fatty (PRON)

Fishin4bass723 · May 11, 2013

Doing Chicken Quarters and my first Fatty

Crazy Harry · May 11, 2013

way to go

code3rrt · May 11, 2013

Looking mighty fine!

KC

Fishin4bass723 · May 11, 2013

Not sure why the skin is so dark. The skin did not taste good either. Any suggestions?

fantomlord · May 12, 2013

what was your rub? what kind of wood/charcoal were you using? what temp? was your exhaust nice and thin blue, or was it thick and white?

Johnny_Crunch · May 12, 2013

Nice pr0n!

Garrett · May 12, 2013

The off taste could have come from the drippings from that amount of chicken and then adding in the drippings from the bacon. Just a thought. I could be way off.

gotribe28 · May 12, 2013

Was the fatty not done? Looks like blood in the pic

Big George's BBQ · May 12, 2013

Very Nice Thanks

Fishin4bass723 · May 12, 2013

fantomlord said:
what was your rub? what kind of wood/charcoal were you using? what temp? was your exhaust nice and thin blue, or was it thick and white?

I actually used the McCormick Chicken Rub. For fuel I used Royal Oak Hardwood Lump. The temp was mostly between 200* and 250*, it did drop to about 150* for about 20 min., during that time I did get some white smoke.

gotribe28 Was the fatty not done? Looks like blood in the pic

It was definitely done and delicious

fantomlord · May 12, 2013

gotribe28 said:
Was the fatty not done? Looks like blood in the pic

that's the smoke ring

Chicken and Fatty (PRON)

Fishin4bass723

Full Fledged Farker

Attachments

Crazy Harry

is One Chatty Farker

code3rrt

Babbling Farker

Fishin4bass723

Full Fledged Farker

Attachments

fantomlord

is Blowin Smoke!

Johnny_Crunch

Babbling Farker

Garrett

Babbling Farker

gotribe28

Full Fledged Farker

Big George's BBQ

somebody shut me the fark up.

Fishin4bass723

Full Fledged Farker

fantomlord

is Blowin Smoke!

Similar threads