It's my Father-n-Law's birthday and I'm smoking/grilling for 16-18 people.
He wanted smoked/grilled chicken and my Mother-n-Law wanted to make sure there was more than enough, so she bought six 2lb+ birds.
Six birds fit very nicely and neatly into the RT1250 three per rack.
Eight 2lb birds would be do'able.
Anyways, all I'm doing is the chicken, the ladies have everything else in hand.
They put out a huge lunch spread of chicken salad on croissants, veggie trays, chips, dips, cookies, treats and more.
And honestly I've stayed out of their hair and way in the kitchen and can't tell ya what is being served with the chicken.
As for the yard birds, they got spatchcocked, sprayed with EVOO and then well covered with my Chile's Chicken Rub.
www.smokingmeatforums.com
They're getting smoke at 225° for 1.5 hours and then the temp goes to 375° to finish at 165° IT in the breasts.
It's time to turn up the heat!
He wanted smoked/grilled chicken and my Mother-n-Law wanted to make sure there was more than enough, so she bought six 2lb+ birds.
Six birds fit very nicely and neatly into the RT1250 three per rack.
Eight 2lb birds would be do'able.
Anyways, all I'm doing is the chicken, the ladies have everything else in hand.
They put out a huge lunch spread of chicken salad on croissants, veggie trays, chips, dips, cookies, treats and more.
And honestly I've stayed out of their hair and way in the kitchen and can't tell ya what is being served with the chicken.
As for the yard birds, they got spatchcocked, sprayed with EVOO and then well covered with my Chile's Chicken Rub.
Chile's Basic Rubs for Pork, Chicken and Brisket
These are my basic homemade rubs, always bags of these in the spice cabinet. From these basic recipes it is very easy to adjust them one way or another, no salt, more salt, sweet, savory, mild, hot or for particular flavor profiles. These are not processed in a spice grinder, I just whisk them...
www.smokingmeatforums.com
It's time to turn up the heat!
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