Goose
Full Fledged Farker
- Joined
- Jan 25, 2009
- Location
- By the Bay...NYC
Smoked chicken with Orange juice/balsamic/brandy reduction glaze on a bed of wilted baby spinach.
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Weberlishous smoked chix
- Thread starter Goose
- Start date
Smoked chicken with Orange juice/balsamic/brandy reduction glaze on a bed of wilted baby spinach.
sfbbqguy
is one Smokin' Farker
- Joined
- Aug 18, 2008
- Location
- Corte Madera, CA
Yep!!!!
That's one awsome looking bird. So far for me that method has produced the best birds I've ever done.
Neighbors smell 'em on the kettle and come nosing around looking for handouts!!
Nice job.
That's one awsome looking bird. So far for me that method has produced the best birds I've ever done.
Neighbors smell 'em on the kettle and come nosing around looking for handouts!!
Nice job.
bigabyte
somebody shut me the fark up.
- Joined
- May 10, 2006
- Location
- Overland Fark, KS
Looks fantastic!
Mad Max
is One Chatty Farker
- Joined
- Mar 17, 2008
- Location
- Fort Mill, SC
Good looking bird.
71-South
is Blowin Smoke!
- Joined
- May 2, 2008
- Location
- Harrisonville, MO
Looks great. Once I spatchcocked my first yard bird, I won't do them any other way now.
W
Weiser
Guest
That is a fine looking bird, Goose.
Skin looks just right for my taste. I like that glaze.
Weiser
Skin looks just right for my taste. I like that glaze.
Weiser
Norcoredneck
somebody shut me the fark up.
- Joined
- Jul 11, 2006
- Location
- Norco, Ca.
Looks like it was tasty.
bbq ron
is one Smokin' Farker
- Joined
- Jan 11, 2009
- Location
- saint peters, mo
great looking chicken, i like the color of the glaze ummmmm good
Phesant
Babbling Farker
- Joined
- Aug 24, 2008
- Location
- Appleton, Wi
Sure looks good Goose
dbeast420
Full Fledged Farker
- Joined
- Jul 21, 2007
- Location
- Moncks Corner S.C.
Someone please hand me a towel.......drool mod
Goose
Full Fledged Farker
- Joined
- Jan 25, 2009
- Location
- By the Bay...NYC
Chicken looks great! What is that little chunk of meat in the first pic, looks like a cooks treat
Haha thats my lunch yesterday, I was brining a pork loin for today's cook and I sliced a cutlet off for my lunch, salt and brown sugar. MMmmmmm
