James Montigny
Knows what a fatty is.
- Joined
- Dec 11, 2011
- Location
- Raymore, MO
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.
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.
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.
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.
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.
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.
