floydo
Full Fledged Farker
with your help, I had a pretty successful cook yesterday !
so here's some shots I hope you'll like.
Bird all brined, rubbed and ready
chuckie on. here at 4 hours
getting the pan ready . Is that wine in the broth? Should have stayed simple, I think, so I would learn what it tastes like without it.
chuckie in the pan at 165
foiled and down to the bottom shelf
bird and tenderloin on top
took tenderloin off at 130 and finished on the grille. off the grille at 136.
bird and chuckie finished together. chuckie at 212 and bird ( thigh ) at 175.
here they are. chicken. tenderloin. roughly pulled chuckie.
thanks for lookin'
so here's some shots I hope you'll like.
Bird all brined, rubbed and ready
chuckie on. here at 4 hours
getting the pan ready . Is that wine in the broth? Should have stayed simple, I think, so I would learn what it tastes like without it.
chuckie in the pan at 165
foiled and down to the bottom shelf
bird and tenderloin on top
took tenderloin off at 130 and finished on the grille. off the grille at 136.
bird and chuckie finished together. chuckie at 212 and bird ( thigh ) at 175.
here they are. chicken. tenderloin. roughly pulled chuckie.
thanks for lookin'