With all this time on my hands I thought I would try a Sweet & Sour bird.
This is one of my favorite ways to do a bird, they always come out tender and juicy
I started with a 4½ lb er
Rubbed with a new rub,
Good flavor, a little on the sweet side.
Rubbed and ready
Smoked with RO lump and pecan at around 235º- 250º range.
I glazed with La-Choy Sweet&Sour sauce twice during the last hr of the smoke.
It made a great glaze and helped to hold in all those good flavors.
A shot of the thigh meat
I also smoked some yellow onions with butter, minced garlic and beef bouillon.
A fellow member posted these last week and I had to give them a try. They are Awesome!
I'm still trying to find their post to give them credit for such a great onion.(anyone remember them?)
Ain't she a beaut?
I forgot to mention, I loosely foiled them for the first 1½. Then unfoiled the last hour.
This is a first..........(Onion Bear View)
It was darn tasty.
I haven't found a better way to get a breast as tender and juicy as the spatchcock method.
But I'm still trying
Thanks for checking out my Qview
And Thanks for letting me be part of such a great family