one eyed jack
Master of the Pit
The fishing was great! Amazon is not my favorite place to shop, but they did refund shipping on my entire order for making the boo boo on the wing/leg rack, so I guess I won't complain for now. Any who, back to the food. In the brine Friday morning at 0600, pulled Sunday morning at about 0445. Almost 48 hours. I'm happy with the end result, but comments to follow.
Fired up the Weber with some standard issue KBB
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Tossed in a few pieces of cherry. I'm on a cherry kick lately. Color is awesome.
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Checking temps. Coming along nicely. Kettle is running hot hot hot! Yes, I'm running around in my socks!
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Oh my.. The skin took on a great color but seems to have really pulled back, product of cooking too hot I'm sure. All pieces registered between 180-190 so set them out on a rack before chow time.
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Bite was Awesome. Very juicy and tasty. I was concerned about drying it out but skin wasn't crispy or leather... I am not picky about it unless we're talking rubbery skin
Full disclosure; yesterday was my last day of a week vacation so I was testing human exposure limits to Modelo Especial and some pretty cheap gin.Taste testing actually happened next day at work... half power microwave setting kept the texture from being tough. That said, I am keen on doing this again. I intentionally did zero seasoning to see how the chix would taste. Maybe a honey baked ham theme or pineapple glaze next go round? Who knows.. the possibilities are endless.
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Great thread. The last picture, with the chunk bitten out, has convinced me to try this.
Great pictures of your smoke Mr. W