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First chickens on the Weber Performer

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    First chickens on the Weber Performer

    This is a first time for me on doing chicken on the Weber Performer also the first time doing the butterflying. I put Lawry's Poultry rub on one and my rub on the other. I cook them @ 325 F for 1.5 hours rub down with vegetable oil then I flip them and oil again and sprinkle them with course pepper and went 1hr and 15 mins. I want to tell you that that chicken was DAMN GOOD and it was so moist. Click image for larger version

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ID:	70226 I got a bottle of Big Bob Gibson white BBQ Sauce that the wife and grandkids didn't care for bit I thought it was ok.

    #2
    They do look delicious. I just received the 4 sauces big Bob Gibson makes. Our favorites are the mustard and habanero. Great photos too.
    Last edited by fuzzydaddy; March 11, 2015, 04:34 PM.

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    • DWCowles
      DWCowles commented
      Editing a comment
      Thank you fuzzydaddy. I will get some of his other BBQ sauces and try them. I'm always looking for good sauces.

    #3
    Bird looks GREAT. Have you tried meatheads white sauce recipe. Probably pretty close to that if not the same I'd guess. Just wondering if they were close.

    http://amazingribs.com/recipes/chick...ite_sauce.html

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    • DWCowles
      DWCowles commented
      Editing a comment
      Jon Solberg I though about making Meadhead's verson of the white sauce but I got lazy

    #4
    DWCowles, you're the chicken man now. And where did that pile of snow go???

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    • DWCowles
      DWCowles commented
      Editing a comment
      Huskee I have a pack of bone-in chicken thighs that I'm going to do on the Lang this weekend (probably Sunday) so we'll see.

    • Huskee
      Huskee commented
      Editing a comment
      DWCowles, them bad boys can take mid to upper 300s and be mighty fine. I have been cooking birds (whole or pieced) at 360-380 lately with great crispy skin/juicy meat results.

    • DWCowles
      DWCowles commented
      Editing a comment
      Huskee I was really surprised how juicy they were and the skin was crispy. I was so worry that they would be dry. I diid used a water pan under the chicken so I don't know if that help them or not but I do know it didn't hurt them.

    #5
    That's a pro shot of the sauce too, nicely done!

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    • DWCowles
      DWCowles commented
      Editing a comment
      Huskee I have no ideal how I done that either

    #6
    Those birds look phenomenal!

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    #7
    Try the white BBQ sauce recipe on this site. Much more flavorful than what comes in that bottle. I personally like to heat it for a while to thicken it, but that's me.

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