this is some of the very best chicken I have eaten, thanks lonnie mac mac for the recipe, I cooked them on the wsm on the top rack with no heat deflector and a full load of lit chimney kbb, vents wide open about 350 degrees. cant wait to do these again with some alabama white sauce!
I wonder if chicken wings would have the same juicy flavor???,
Last edited by marshall; November 17, 2019, 05:34 PM.
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
my neighbor brought me some of the best chicken ive had recently and he marinated it in vinegar, it tasted like port-a-pit , so im wondering if anyone has a vinegar marinade recipe or ratio of vinegar to salt and water brine they could share\... im thinking maybe 1 cup vinegar , 1 tbls worchestershire and some salt then cover
Glad ya liked it brother! NateDonw got it for ya. Just some good ole Roadside Chicken! This is something I have tried to prefect for many years. Don't know why, maybe from my childhood. I have come to think that any vinegar based recipe for chicken is just dang good.
this is some of the very best chicken I have eaten, thanks lonnie mac mac for the recipe, I cooked them on the wsm on the top rack with no heat deflector and a full load of lit chimney kbb, vents wide open about 350 degrees. cant wait to do these again with some alabama white sauce!
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