So I gave the smoker the night off. I fired up the mini tailgate pit and drew all the neighbors in. I know I am just such a tease! RAWR!
So I split a fryer, its how I grill. Grabbed some Cajun sausage and a link of cajun HOT sausage outta the freezer. Wash and dry the bird, add the fan to make it all happy happy. I turn the fan off momentarilary and used my secret poulty rub. Whatcha ya mean it looks like just salt and pepper?
The charcoal is all white, I whire brush the expansion metal grill, rub it down with my mopping solution. Look at that Thin Blue Smoke!!
ROFLMAO.... Ok Ok.... let me explain. That storm that breezed thru here this week, has filled everything up with water... no I don't have a drain hole in this pit.
It gets better I swear........
Really It does!
Well maybe not today....
Come on... you know it does, about when the chicken is done.
Soooooo..... that chicken is done perfectly. And all the water vapor has been steamed out.
Looks around for Bear.......
Grilled chicken, green beans, cajun hot sausage, mac & Cheese, and a tossed salad. Ready in the nick of time, the LSU was just starting.
Chicken was split, washed and dried, rubbed with salt and pepper, put on the grill bone side down. was turned once at 10 mins., second at 10 mins., third at 15, forth at 15. Total of 50 mins on the grill. Grilling is a higher temperature. I mopped every flip after the first with a mixture of butter, apple cider vinegar and salt & pepper. Its almost as simple and easy at smoking.
Chicken was delicious and juicy.
BTW I Did drop pecan shells down in the coals about 1/2 way thru, just a little so as to give the illusion of maybe using a pecan split.
Thats it this time for sure.
Thanks for checking it out.