Decided to fire up the smoker for easter. I took some chicken tenderloins, seasoned them up with some jalapeno seasoning, wrapped them in bacon then seasoned with some Juicy Pig seasoning I use that is awesome on about anything. Before all this, I brined the chicken for about 24 hours.
I also took some wings and drumettes, doused them in Worcestershire sauce and Lousiana Hot sause, then sprinkled with the same jalapeno seasoning and Juicy Pig seasoning. Also on the menu are some baby backs, but I will be cooking them in the crock pot with some barbq sauce and Dr. Pepper at my daughters request.
I am trying some corn on the cob on the smoker also. I soaked them in water a couple hours, then pulled the husks, buttered them up and seasoned with some stuff called Herbal Red that I use. I wrapped them back up with the husks and threw back onto the smoker.
I am running the smoker at 275 with some apple wood and plan to run the chicken tenders to 160 degrees. By then, the corn and wings should be done also.
Forgive the crappy cell phone pics!