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Chicken: simple, easy, juicy, taste great with two stage BBQ
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Club Member
- Sep 2019
- 1902
- Gainesville, FL
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I cook on a 15-year-old Kamado #9, a huge beast nearly 6 feet tall and with black ceramic tile on the outside.
I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins and fish. Really into cooking of all kinds. There is an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
Update: my Kamado has been rehomed. A new outdoor kitchen is being built. Main cooker is a Lone Star Grillz Adjustable and it is wonderful. There also is a Pit Boss 5 Burner Ultimate Griddle. Both currently live in my garage and get rolled outdoors to use.
BBQ Guru UltraQ
Anova Precision Cooker Nano
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Club Member
- Mar 2021
- 493
- 5,280 feet away from Chicago
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Cookers:
WSM 18.5
Weber Genesis NG
Grilla Silverbac
Traeger 575
SNS Kettle
Accessories:
Thermapen
Signals X4
I just did a whole chicken the other day. How did the skin turn out? Mine wasn't bad......though wasn't great either. Too chewy. I was thinking about finishing the skin on the gasser but the weather didn't agree. I'm still experimenting with getting chicken skin right on my smoker.
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Club Member
- Nov 2017
- 4247
- Virginia
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Grilla Silverbac
Grilla Primate
Weber Summit S-670
Camp Chef Escape
Old Hickory Knives
More Cast Iron than I care to admit
I know you wanted to keep the post brief but this is a great looking chicken. I would also be curious about the prep, did you dry and salt and pepper for any duration before cooking? Also curious about the skin. It really looks great.
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