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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 05-10-2010, 05:05 PM   #1
Derek
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Default BBQ Chicken & Adolle sausage w/ Pron & Pic Heavy

The Prep work ( and they're about to start cooking in 5 minutes )





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And the new toy thanks to my folks.


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More photo's pending.
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Last edited by Derek; 05-10-2010 at 08:51 PM..
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Old 05-10-2010, 05:07 PM   #2
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Nice start there Bro.
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Old 05-10-2010, 05:09 PM   #3
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Good start, Andouille goes with everything. What are you going to do with it?
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Old 05-10-2010, 05:16 PM   #4
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Quote:
Originally Posted by Chef Jim View Post
Good start, Andouille goes with everything. What are you going to do with it?
Thanks guys, And I'm just going to eat it plan ( hence the high sodium level ) I'm going only to have half. and I might have some eggs with it.
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Old 05-10-2010, 05:33 PM   #5
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Quote:
Originally Posted by Derek View Post
Thanks guys, And I'm just going to eat it plan ( hence the high sodium level ) I'm going only to have half. and I might have some eggs with it.
Derek, let me know how you like it by itself. I usually put it in something sorta like a spice. Depending on the quality, it could be very strong. Cant tell much from the package but it looks nice.
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Old 05-10-2010, 05:37 PM   #6
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Will do Jim.

Here's more picture.




Controlling the temp by the bottom flu.


And another temp gauge.
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Old 05-10-2010, 05:51 PM   #7
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One more photo the sexy orange glow.
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Old 05-10-2010, 06:29 PM   #8
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Derek - how far below the grill grate does the themometer tip reach when the lid is on ?
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Old 05-10-2010, 06:31 PM   #9
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Quote:
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Derek - how far below the grill grate does the themometer tip reach when the lid is on ?
Almost hitting the water pan ( Hope that is ok ) but I'll do something about it tomorrow if it;s not.
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Old 05-10-2010, 07:08 PM   #10
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I like my thermometer to be just above the cooking grate.
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Old 05-10-2010, 07:14 PM   #11
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Quote:
Originally Posted by Derek View Post
Almost hitting the water pan ( Hope that is ok ) but I'll do something about it tomorrow if it;s not.

try to slide/lower the clip on the rod so it's closer to being just above grill grate temp
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Old 05-10-2010, 07:20 PM   #12
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Quote:
Originally Posted by MilitantSquatter View Post
try to slide/lower the clip on the rod so it's closer to being just above grill grate temp
Thanks ms, I'll try that tomorrow, how much above the great?
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Old 05-10-2010, 07:38 PM   #13
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More pictures



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Old 05-10-2010, 08:23 PM   #14
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Last of the pics.

About an hour ago.


Adollee ( The most kick ass sauage I've ever had. )


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The chicken pulled at 225, and boy was it ever farking tasty


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Old 05-10-2010, 08:34 PM   #15
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Was the internal temp of the chicken really 225 degrees? Chicken thighs are safe to eat at 165. Most folks cook them to 165 - 180.
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