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slider2021

Full Fledged Farker
Joined
Jun 6, 2021
Location
New York, NY
Name or Nickame
The Dark Bark
The bird came out amazing! Without a doubt, this was the best chicken I ever made.

36 hours of wet brine
Injected with chicken broth
Used personal dry rub
Cooked via my rotisserie attachment on my Weber with Cowboy lump charcoal
Cook time - 40 minutes
Rest for 5 minutes
 

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I see you spin your bird head over heels...I have been spinning mine the other way...hmm...maybe worth a try.
 
So I guess everything you cook looks as though it came out of a 5-star kitchen?

It's bbq, it is supposed to look like it was cooked over a fire, not plated by some French Chef in Paris.

Next time you cook chicken over an open flame, show me what it looks like.
 
Not very pretty, but obviously tasted good.
Ed

So I guess everything you cook looks as though it came out of a 5-star kitchen?

It's bbq, it is supposed to look like it was cooked over a fire, not plated by some French Chef in Paris.

Next time you cook chicken over an open flame, show me what it looks like.

Remember guys, beauty is the eye of the beer holder!
 
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