I’ve been searching the recipe section for the last 2 hours trying to come up with a meal for this weekend. One look at the photo caught my attention. One look at the recipe sold me. Hopefully my mouth stops watering before I go to sleep or I might drown.
-
-
Getting ready for a run to Harris Teeter...just finding out we have 8-10 folks coming over tomorrow....Churrasco Style BBQ
Beef, Lamb & Chicken on the Santa Maria
was thinking about this for the chicken
Comment
-
Did a variation of this yesterday. Excellent!
Roasted a whole chicken on Green Egg rotisserie. No drip or water pan. Mesquite lump.
Mexican lump, purchased cheap from a Mexican taco joint that buys it by the pallet.
Mesquite is too strong for some, but we like it.
The Combustion Inc temp probe is a dream. While cooking, downloaded the recent software updates.Comment
-
Hello Troutman-What hanger accessory are you using and would recommend for 22.5" WSM? The Hunsaker rib hanger set comes up on a search but I see several other brands & versions as well. Thanks, ScottComment
-
I'm not familiar with Oakridge Secret Weapon - can I just use my favorite salted chicken rub? Or will that be too salty?Comment
-
I was looking at it on a website that lists it as out of stock, but still has the nutritional info ( https://www.pitmasterbbqsupply.com/p...hicken-rub-6oz ) -- 73 mg of sodium per 1/4 tsp, if your rub is in that neighborhood, I wouldn't worry about it. -
Just now seeing this comment. As SheilaAnn mentions, Oakridge went defunct. unfortunately. I ordered several pounds of Secret Weapon which I keep in my freezer. It's my go-to for chicken, until I run out. Plenty of other poultry seasonings out here including Meathead's Simon & Garfunkel rub https://amazingribs.com/tested-recip...ce-rub/#recipe
-
Comment