Chicken PICS

Now that is one hell of an appetite Todd.

What cut of chicken is that and what did you put on them for rub or brine

Those were half chickens, weighing in at about 1.5# each.

Usually I brine with something pretty close to Smokin's holiday brine, but these went without. They were dusted with McCormack rotisserie chicken seasoning and that's it.

I frequently use Caroline Treet sauce as a marinade and basting sauce for chicken, but unless you order it you most likely wouldn't be able to find it out your way.

Dawg gun it Todd, thats a nice little meal for yourself, but I would hate to see(feel the next day) what you used to wash that all down.

Wish my cs020 could turn out some skin like that, but I'm sure the meat tastes a lot alike.

I have been wishing I was TN Q's neighbor, he sure produces some nice looking eats. I guess if I was yours there might be a extra chicken bone.(LOL)

Thats a good looking load of chickens!

quote:

Originally posted by cal:

Wish my cs020 could turn out some skin like that, but I'm sure the meat tastes a lot alike.

The chicken itself is very comparable to what I can produce on my CS's, other than the skin. I cook these at about 350*, and bump it up to about 425* right at the end for maybe 15min to really crisp up the skin. NOBODY discards the skin from these chickens. It's like chicken bacon.

It's fun for a crowd. I have two cookers like the one pictured and I can produce about 240 chicken halves every 90 minutes with a full load. Or I can do one full of ribs in racks and produce enough chicken and ribs on a Sunday afternoon to feed me for the whole football season.