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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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Unread 05-05-2008, 08:01 AM   #1
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Had some parts to get rid of so a little rub and on the WSM they went. Sauced them towards the end and dug in.





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Unread 05-05-2008, 08:06 AM   #2
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You got some beautiful legs there!
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Unread 05-05-2008, 11:19 AM   #3
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Very nice! that looks like some good eatin'
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Unread 05-05-2008, 11:21 AM   #4
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What did you use for rub? Those chick parts look good.
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Unread 05-05-2008, 11:24 AM   #5
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Very sweet!! What sauce did you finish them with?
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Unread 05-05-2008, 11:47 AM   #6
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Plowboys Yardbird Rub and Head Country Original for the sauce.
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Unread 05-05-2008, 12:02 PM   #7
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If i didn't see them on the WSM, i'd swear those were oven cooked.....
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Unread 05-05-2008, 12:03 PM   #8
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Those look great!
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Unread 05-05-2008, 12:07 PM   #9
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Quote:
Originally Posted by Bbq Bubba View Post
If i didn't see them on the WSM, i'd swear those were oven cooked.....
Busted!!! I just took them outside for the picture.
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Unread 05-05-2008, 12:55 PM   #10
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Quote:
Originally Posted by Fatback Joe View Post
Plowboys Yardbird Rub and Head Country Original for the sauce.
Looks great! Did you thin the sauce and with what and how much? My sauce is always too dark.
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Unread 05-05-2008, 12:56 PM   #11
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Looks good. The color is interesting. I'd like to try some.
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Unread 05-05-2008, 01:02 PM   #12
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Quote:
Originally Posted by Dr_KY View Post
Looks great! Did you thin the sauce and with what and how much? My sauce is always too dark.
I started to say that it was not thinned with anything but I guess it was really. I put the parts in a pan with sauce for a while (bite threw skin method) then took them back out and put them on the grate again to set things up a bit and painted them lightly with the sauce that was in the pan. The juice from the chicken had definitely thinned the sauce some.
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Unread 05-05-2008, 01:16 PM   #13
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Quote:
Originally Posted by Fatback Joe View Post
I started to say that it was not thinned with anything but I guess it was really. I put the parts in a pan with sauce for a while (bite threw skin method) then took them back out and put them on the grate again to set things up a bit and painted them lightly with the sauce that was in the pan. The juice from the chicken had definitely thinned the sauce some.
Hey FB Joe,

Could you elaborate on your entire procedure please? I just did a chicken cook on my new UDS and while it tasted fantastic, all the pieces were very dark. Your's looks so much more appetizing. I assume you used a water pan. Did you use any wood? Did you have the cover on? How long did you cook? What temp?

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Unread 05-05-2008, 01:46 PM   #14
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Quote:
Originally Posted by AlbuQue View Post
Hey FB Joe,

Could you elaborate on your entire procedure please? I just did a chicken cook on my new UDS and while it tasted fantastic, all the pieces were very dark. Your's looks so much more appetizing. I assume you used a water pan. Did you use any wood? Did you have the cover on? How long did you cook? What temp?

Thanks,
Rick
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Unread 05-05-2008, 01:58 PM   #15
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Thanks!
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