Bbq Pit Chicken!!! Ready by 4:00:)

[mathman]

Making Bbq chicken today:). Started fire at 12:15. Misquite wood. Put on my barrel pit at 1:00. Seasoned with uncle Chris steak seasoning.
Sop recipe:
2 tbsp oil
1/2 cup chopped onions
Sauté them for 7 minutes
Add 1/2 cup oil
Add one stick butter
Some salt and pepper
3 tbsp worshistyresauce(sp?)
2 tbsp lemon juice
Simmer for 20 min

Got my maverick wireless thermometer. It's at 250 degrees.

I will post pics as it cooks:)

Also making pit taters in foil pan and fresh asparagus.

 

[dirtsailor2003]

I'll hang around for the finish.

 

[mathman]

What temp for crispy skin?

 

[mathman]

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• mathman
• Jul 10, 2016

 

[dirtsailor2003]

325-350 will get you crispy skin

 

[dirtsailor2003]

Check out the poultry section in this thread:

http://www.smokingmeatforums.com/t/191066/dirtsailors-mega-mother-of-all-cooking-links-index

 

[mathman]

Thanks for that thread. Made it a favorite on my phone:)

 

[mathman]

image.jpeg

• mathman
• Jul 10, 2016

 

[mathman]

image.jpeg

• mathman
• Jul 10, 2016

image.jpeg

• mathman
• Jul 10, 2016

 

[dirtsailor2003]

Looks tasty, nice smoke!

Points!

 

[b-one]

Looks tasty!

 

[mathman]

image.jpeg

• mathman
• Jul 10, 2016

 

[mathman]

It was perfect. Skin was crispy too.

 

[SmokinAl]

Great looking meal there!

Nice job!

Al

 

[dave17a]

image.jpeg

• mathman
• Jul 10, 2016

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• mathman
• Jul 10, 2016

Chicken, spot on. In my opinion, nothing better than buttered up asparagus just grilled or steamed. Have a big patch and just pic and eat.

325-350 will get you crispy skin

 

[disco]

Looks like championship chicken to me!

Disco