Decoy205
Babbling Farker
I wanted to post this last weekend, but I can't seem to get my flickr images to share on my phone.
Then I saw that there was a Chicken TD going down, so I decided to fire up the laptop to throw up an entry.
Cut a chicken in half and used one half for a nice chicken soup for my family who was sick last week:
I took the other half and marinated it in Italian dressing for a couple of hours.
The dusted it with a little slap ya mama creole seasoning for salt and a little 'Sweet Rub O Mine'
Threw it on the Kettle somewhere around 300 with some Kingsford, and stubbs and some hickory chunks.
Added some Head Country for a glaze at about 30 min in. The temp actually shot up to 350 ish and the chicken was done in about an hour and 10.
Plated with some fries, as a copy cat dinner from a BBQ place in upstate NY called Brook's House of BBQ that my friends and I frequented in college. Really enjoyed the hickory flavor on this bird.
Thanks for lookin!
-John
Then I saw that there was a Chicken TD going down, so I decided to fire up the laptop to throw up an entry.
Cut a chicken in half and used one half for a nice chicken soup for my family who was sick last week:
I took the other half and marinated it in Italian dressing for a couple of hours.
The dusted it with a little slap ya mama creole seasoning for salt and a little 'Sweet Rub O Mine'
Threw it on the Kettle somewhere around 300 with some Kingsford, and stubbs and some hickory chunks.
Added some Head Country for a glaze at about 30 min in. The temp actually shot up to 350 ish and the chicken was done in about an hour and 10.
Plated with some fries, as a copy cat dinner from a BBQ place in upstate NY called Brook's House of BBQ that my friends and I frequented in college. Really enjoyed the hickory flavor on this bird.
Thanks for lookin!
-John
