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Back in the Saddle

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    Back in the Saddle

    A medical procedure (routine, all good), kid’s baseball schedule, and weather (drought conditions in Chicago, a stray ember would have set my lawn a blaze) kept me away from the Weber kettle for a month. Got back in the saddle with some smoked chicken.

    Weber 26”, Sns, KBB, pecan chunks. Ideal weather, 70 degrees, low humidity, no wind. Smoked at 330-335 degrees. Bell and Evans whole fryer. Commercial rub, Sweet Baby Ray’s sauce. Great results. Moist meat, crisp skin, just enough smoke.
    Click image for larger version

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    #2
    Bask in my awestruck admiration, and welcome back. Glad to see there's no real problems.

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    • Reds Fan 5
      Reds Fan 5 commented
      Editing a comment
      Thanks, JGO37. All is good!

    #3
    BBQ is cathartic, glad to see u back after it.

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    • Reds Fan 5
      Reds Fan 5 commented
      Editing a comment
      It was indeed. Perfect weather conditions expected all week and I'm working from home so more catharsis is on the way!

    #4
    Great lookin' chix, but if I thought it was too dry to grill, I'd be hosin' down the yard. Just sayin"...

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    • Reds Fan 5
      Reds Fan 5 commented
      Editing a comment
      Thanks, RonB. Believe me, I thought about it. Had to be mindful of the neighbors' yards, too!

    #5
    Good lookin bird.

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    • Reds Fan 5
      Reds Fan 5 commented
      Editing a comment
      Thanks, Steve B. A lot of credit to our local butcher on the quality of the bird and for splitting it for me.

    #6
    Oh man, them are BBQed!

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    • Reds Fan 5
      Reds Fan 5 commented
      Editing a comment
      They are, bbqLuv. Long overdue.

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