BBQ Chicken & Adolle sausage w/ Pron & Pic Heavy

Derek · May 10, 2010

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.

deguerre · May 10, 2010

Nice start there Bro.

Chef Jim · May 10, 2010

Good start, Andouille goes with everything. What are you going to do with it?

Derek · May 10, 2010

Chef Jim said:
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.

Chef Jim · May 10, 2010

Derek said:
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.:thumb:

Derek · May 10, 2010

Will do Jim.

Here's more picture.

Controlling the temp by the bottom flu.

And another temp gauge.

Derek · May 10, 2010

One more photo the sexy orange glow.

MilitantSquatter · May 10, 2010

Derek - how far below the grill grate does the themometer tip reach when the lid is on ?

Derek · May 10, 2010

MilitantSquatter said:
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.

landarc · May 10, 2010

I like my thermometer to be just above the cooking grate.

MilitantSquatter · May 10, 2010

Derek said:
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

Derek · May 10, 2010

MilitantSquatter said:
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?

Derek · May 10, 2010

More pictures

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Derek · May 10, 2010

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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Ron_L · May 10, 2010

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.

Derek · May 10, 2010

Ron_L said:
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.

Thanks Ron, We've pulled at eagle practice around 175 and it was RUBBERY tasting and still a little raw, So we put it back on the drum smoker and let it cook until 240. then it was good.

Now here the last 2 times I've done chciken I've pulled at 175 and they tasted rubbery like at eagle. So we've finished them in the oven.

So this last time I've decided to let it go to 225 and it was FARKING JUST RIGHT!

It was TASTY as heck!

MilitantSquatter · May 10, 2010

Ron_L said:
Was the internal temp of the chicken really 225 degrees?

Ronelle bro.....225 makes it mo' betta. :heh:

Derek · May 10, 2010

MilitantSquatter said:
Ronelle bro.....225 makes it mo' betta. :heh:

It was really tasty, and I'm doing that from now on even at comps if I get to do that next year.

landarc · May 10, 2010

Derek, are you sure your thermo is correct? There is no way that chicken is 225F internal and that moist. At least, in my experience, chicken even a little over 170F is dry and hard.

SmokeJumper · May 10, 2010

Nice pics. How was the Andouille alone?

BBQ Chicken & Adolle sausage w/ Pron & Pic Heavy

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