Here's a shot of the corn compote in the smoker:
Last time I did a cornbread, I overmixed it, and let it set too long, so it was relatively tough, dense, and flat. This time, I added extra baking powder (and extra corn) and mixed it just until incorporated, and it was incredibly tender, almost like a cake. I was happy.
Here's the full spread of sides:
And the bird, freshly cut:
Concerned it would be dry, I tasted a chunk from the very bottom tip of the breast, which is usually the driest part. It was very juicy, very flavorful, and incredibly tender. I played the temperature odds, and won!
Here was my plate:
The leg-thigh was perfectly cooked (by my standards) The fat was almost completely rendered out, and the meat clung to the bones, but would separate with the gentlest of tugs, but still firm enough to chew. Very nearly like a well-cooked pork rib. The pecan smoke worked perfectly, and though I took no picture of it, there was a nice smoke ring throughout the leg-thigh that I ate. I haven't inspected the breasts to verify the presence of smoke-ringage, but I'm sure it's there. I polished off this plate with the help of 2 bottles of Moose Drool, and enjoyed every minute of it; the meal was almost enough to offset the fact that I was dining alone. Almost.
Nevertheless, all good things must come to an end, and to compensate for the huge amount of starch I'd just eaten, I'd decided to have a double-portion of green salad, with Balsamic Vinegar and Myer Lemon Olive Oil.
oh the torture...?