So, I've had my MES for 9 days or so now.
I've done four racks of ribs, 5 fatties, some goat barbacoa style (and you can find the story and pics of that in the lamb section).
Today I did my first chicken for some friends. A pair of birds over peach and pecan wood, brined in Jeff's basic brine with injection, a couple different spices added for a rub under the skin.
It mostly cooked at 250 (MES has a hard time I find sticking up at 270 with anything in it).
When it hit about 160, tossed it in the oven at 375 to crisp the skin, which came out perfect.
Here's a blurry pic of the chickens just before going into the oven.
Folk really did love them and they were so moist I was afraid at first they were undercooked. Just lovely stuff.
I've done four racks of ribs, 5 fatties, some goat barbacoa style (and you can find the story and pics of that in the lamb section).
Today I did my first chicken for some friends. A pair of birds over peach and pecan wood, brined in Jeff's basic brine with injection, a couple different spices added for a rub under the skin.
It mostly cooked at 250 (MES has a hard time I find sticking up at 270 with anything in it).
When it hit about 160, tossed it in the oven at 375 to crisp the skin, which came out perfect.
Here's a blurry pic of the chickens just before going into the oven.
Folk really did love them and they were so moist I was afraid at first they were undercooked. Just lovely stuff.
