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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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02-04-2013, 06:55 PM
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#46 |
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somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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What about a Cuban baked chicken recipe cooked just like Landarc suggests? Do not add any wood for smoke since chicken readily absorbs smoke. Use lump, not briquettes.
http://www.tasteofcuba.com/roastedchicken.html
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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02-04-2013, 09:27 PM
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#47 |
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is one Smokin' Farker
  
Join Date: 07-09-12
Location: Colorado Springs, CO
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+1 on no wood. No briquettes with mesquite, apple, etc. Just some roasted chicken.
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WSM 22 ~ WSM 18 ~ Maverick ET-732 ~ Flaming Fast Thermapen ~ Weber SS Performer ~ Weber 22 OTS ~ Weber 22 OTS ~ Weber 22 OTPlus ~ Weber 22 OTS ~ Weber Q300 When all else fails just ask yourself, WWGALD??? |
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