D
Dave Russell
Guest
Anyone have any idea why the Big Bob Gibson white sauce chicken recipe calls for 3 hours at 325*?
You could say it's simply a misprint in Chris Lilly's "Big Bob Gibson's BBQ book". However, he specifically states to cook the butterflied birds bone down for about 1.5 hrs and then turn to cook about that much more or until the thigh is 180*. FYI, the turning part isn't mentioned in Mike Mill's book, but the temp/time is basically the same. The recipes don't mention the size of the birds, but the restaurant serves half fryers as you'd expect.
Smoking (4) 3lb. split fryers on my 18.5" wsm this afternoon, with only one gal. water in the pan, and temps should be in the 250-275* range for the cook. I'm guessing 2.25-2.5 hr, but what do ya'll think? I need to get better at writing this stuff down after a cook.
Any input would be greatly appreciated, and later I'll post my white sauce recipe if anyone wants it. I always tweak it a bit after tasting, but I can write it out pretty close.
You could say it's simply a misprint in Chris Lilly's "Big Bob Gibson's BBQ book". However, he specifically states to cook the butterflied birds bone down for about 1.5 hrs and then turn to cook about that much more or until the thigh is 180*. FYI, the turning part isn't mentioned in Mike Mill's book, but the temp/time is basically the same. The recipes don't mention the size of the birds, but the restaurant serves half fryers as you'd expect.
Smoking (4) 3lb. split fryers on my 18.5" wsm this afternoon, with only one gal. water in the pan, and temps should be in the 250-275* range for the cook. I'm guessing 2.25-2.5 hr, but what do ya'll think? I need to get better at writing this stuff down after a cook.
Any input would be greatly appreciated, and later I'll post my white sauce recipe if anyone wants it. I always tweak it a bit after tasting, but I can write it out pretty close.