Tonight's Q - MOINK balls and split chicken

[James Montigny]

MOINK Ball Appetizer with Gates BBQ sauce
Last night's batch was such a hit, I decided to make more.
I also added some of my leftover spare rib rub to this batch to give them an extra kick.
I put them on the lower rack early thinking it would take longer to cook but they were done by the time I went to put the chicken on.
http://i38.photobucket.com/albums/e146/jmontign/What%20is%20Montigny%20Smoking/IMG_2577.jpg


http://i38.photobucket.com/albums/e146/jmontign/What%20is%20Montigny%20Smoking/IMG_2578.jpg

Chicken, two split 5lbs. One done with teriyaki marinade and one done with citrus and onion.
These took a little over 2 hours to fully cook,
it's the first time I've done a chicken that did not have the ribcage removed.
I prefer to do these semi-deboned because they cook faster and tend to stay juicier.
Having been though the food poisoning thing before, I make absolutely
sure to cook birds until there is no sign of non-clear fluids.

http://i38.photobucket.com/albums/e146/jmontign/What%20is%20Montigny%20Smoking/IMG_2580.jpg

http://i38.photobucket.com/albums/e146/jmontign/What%20is%20Montigny%20Smoking/IMG_2582.jpg

Chicken with citrus and onion marinade. Served with bessel sprouts and seasoned crinkle fries.
Even my picky eater finished his food tonight. That's a win in my book.

http://i38.photobucket.com/albums/e146/jmontign/What%20is%20Montigny%20Smoking/IMG_2584.jpg

[Phubar]

Looks great!
Gotta ask...what are bessel sprouts?
They do look very much the same as Brussel sprouts.

[James Montigny]

Looks great!
Gotta ask...what are bessel sprouts?
They do look very much the same as Brussel sprouts.#$#%#%% spellcheck:doh:

[tortaboy]

Nice Job! Congrats on winning over your picky eater...that's an accomplishment fo sur.

[tish]

It all looks great, James! About what temperature would you say you were cooking the chicken?

[bigabyte]

Nice looking balls you got there!:becky:

Actually, the whole package looks great!:becky:

[James Montigny]

It all looks great, James! About what temperature would you say you were cooking the chicken?
225-250* for the most part.
It was 20* out today and extremely windy so we had some ups and downs.
Chicken is very forgiving when it comes to cooking temps.

[Gore]

I find that Bessel sprouts resonate better than the Brussels. :roll:

Nice meal. :hungry:

[NorthwestBBQ]

Nice looking balls you got there!:becky:

Actually, the whole package looks great!:becky:

:tsk:

[stubshaft]

I don't care what you call it I'd eat it!:blah: