Stuffed some lemon, orange, onion and rosemary in a couple of 4lb birds, and layered some bacon on top for good measure......
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All those great pics and no mention of how it tasted. Was that CS Spicy Chicken rub? Did the citrus and rosemary saturate the meat or just good for aroma? What was the reason for the bacon? Looks good!
Looks like you didn't want the breast to dry out. Every pic looks great. I can tell by the pics it was some good, well seasoned chicken!
What about the details?
1) What type and quanity of wood?
2) What temperature did you set the unit to?
3) How long did they cook?
4) How was the taste? Did your family agree with you?
1) What type and quanity of wood?
2) What temperature did you set the unit to?
3) How long did they cook?
4) How was the taste? Did your family agree with you?
Well, I actually posted the details, but halfway though the upload the site froze, I didnt feel like typing again. Anyway, here goes.....
The family doesn't really care for smoky food, so I didn't use any wood. Cooked at 250 approximately 3 hours. Was very moist; my wife loved it, but my 10 year old was not a fan. (He is used to his mom's dried out chicken breasts cooked on the George Forman grill). Because it was so moist, he didn't think it was done. He'll come around. The bacon wasn't neccessary, but was tasty. Next time I will put the rosmary, with a head of garlic in the smoke box, like I do my prime ribs. Much better aroma. The lemon and orange slices were nice, however next time I will remove the rine. Was a bit overpowering. All in all, it was a nice moist bird.
The family doesn't really care for smoky food, so I didn't use any wood. Cooked at 250 approximately 3 hours. Was very moist; my wife loved it, but my 10 year old was not a fan. (He is used to his mom's dried out chicken breasts cooked on the George Forman grill). Because it was so moist, he didn't think it was done. He'll come around. The bacon wasn't neccessary, but was tasty. Next time I will put the rosmary, with a head of garlic in the smoke box, like I do my prime ribs. Much better aroma. The lemon and orange slices were nice, however next time I will remove the rine. Was a bit overpowering. All in all, it was a nice moist bird.
looks great L.A.!
BTW, I feel for ya on the typing the same thing twice! It' like sitting in an office and having to repeat a story everytime someone new comes in. The only thing worse is being the first person in the office to hear the story!
BTW, I feel for ya on the typing the same thing twice! It' like sitting in an office and having to repeat a story everytime someone new comes in. The only thing worse is being the first person in the office to hear the story!
Great post Russ, thanks for the photos.
I'm not sure about the bacon, just doesn't taste right on chicken for me. But it's a technique that works for some. You know me, if I don't want to dry them out, I brine them.
Retyping, oh yeah, been there done that, after several thousand posts and having it happen to me. When I'm typing a tutorial, I build it in a word doc and then copy/cut/paste it into here so I don't lose it. SOMETIMES it's because it times out. You're always having these problems, but I appreciate you working through it and posting.
LOVE the photos.
I'm not sure about the bacon, just doesn't taste right on chicken for me. But it's a technique that works for some. You know me, if I don't want to dry them out, I brine them.
Retyping, oh yeah, been there done that, after several thousand posts and having it happen to me. When I'm typing a tutorial, I build it in a word doc and then copy/cut/paste it into here so I don't lose it. SOMETIMES it's because it times out. You're always having these problems, but I appreciate you working through it and posting.
LOVE the photos.
Yea, think I hit a wrong button or 2. I will type in Word first and copy / paste next time. No time to brine these, but the 009 keeps them moist everytime, even without the bacon.