Jerod Broussard my problem is I can start cooking chicken but end up with a salmon dish. My mind is always experimenting, so if I get an idea I switch over HAHAHA
@Earnest, What I like best about your Pics and Post is No. 1 your chicken looks fit to Eat! No. 2 your Grill and Equipment looks like mine, used often by someone who knows how and not by some trick shot artest from the factory who never cooked on anything twice! ðŸ‘ÂðŸ‘ÂðŸ‘ÂðŸ‘ÂðŸ‘Â. Dan
ChefSteps ultimate roast chicken yields a chicken with glassy and crispy skin but also tender and extremely juicy flesh. http://www.chefsteps.com/activities/...
Jerod Broussard, Very interesting, Agreed this needs to be tried. I have some 24 week old roosters (Rhode Island Red & Barred Rock) that need to be culled, would these work on the grill or are they only good for soup chickens?
Ernest damn, making us hungry over here. Great looking birds. Is the 45min cook a result of the temp (325-375)? Looking for ways to speed up my chicken cooks on the PBC.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
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