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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Old 05-11-2013, 07:45 PM   #1
Fishin4bass723
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Talking Chicken and Fatty (PRON)

Doing Chicken Quarters and my first Fatty
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Old 05-11-2013, 07:51 PM   #2
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way to go
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Old 05-11-2013, 08:21 PM   #3
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Looking mighty fine!

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Old 05-11-2013, 10:14 PM   #4
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Not sure why the skin is so dark. The skin did not taste good either. Any suggestions?
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Old 05-12-2013, 07:54 AM   #5
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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?
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Old 05-12-2013, 08:26 AM   #6
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Nice pr0n!
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Old 05-12-2013, 08:37 AM   #7
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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.
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Old 05-12-2013, 08:42 AM   #8
gotribe28
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Was the fatty not done? Looks like blood in the pic
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Old 05-12-2013, 08:45 AM   #9
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Very Nice Thanks
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Old 05-12-2013, 10:14 AM   #10
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Quote:
Originally Posted by fantomlord View Post
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.
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gotribe28 Was the fatty not done? Looks like blood in the pic
It was definitely done and delicious
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Old 05-12-2013, 11:16 AM   #11
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Quote:
Originally Posted by gotribe28 View Post
Was the fatty not done? Looks like blood in the pic
that's the smoke ring
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