Daughter turned 14 this weekend (pray for me). She requested grilled chicken, M&C, and salad. I suggested brisket and ABT's but got vetoed by birthday girl.
Picked up a few supplies from my friend Tim and decided to try out his new Judge's Choice Poultry Rub. I have used his products in the past and have never been disappointed. Some days it is just easier to buy some products rather than dig through the jillion recipes that I have borrowed from you guys. Also picked up a new Thermapen. I did notice a funny orange package in the backgound after I uploaded the pic. Wonder where that came from??
I brined the yardbird for four hours in The Solution for Chicken. then rinsed, patted dry and a sprinkled with the new Judge's Choice Poultry Rub. Let them macerate a while and then a light sprinkle of Rooster Booster. Then onto the trusty Hasty Bake. I use Ozark Oak lump charcoal and added some Jack Daniels barrel chips for fun and a touch of smoke.
Time to flip
Just off the fire and ready to rest a bit
Some sides. Wife's baked beans, M&C, lots of fresh veggies and salad. We also whipped up some queso and guac for an appetizer
Plated
MMM juicy.
Have you ever been able to measure drippings from grilled skinless, boneless chicken? This was a first for me.
desert... Damn cake cost more than the whole meal!!!!
This turned out so good that this may become my go to method for naked yardbird. I found three distinct flavor profiles in addition to being very tender and VERY juicy. If you look at the above grill pic you can notice that I had forgotten to adjust my fire down to a lower level and seared the bird pretty well. Normally I would have expected the result to be drier bird but nothing disappointed me.
Have to say the new thermapen was a great tool to add to my arsenal. Now I know why so many folks rave about them. Much faster and accurate than my Mavericks; plus I could check multiple cuts rather than relying on one piece to check for doneness.
Also, I have to put in a plug for a new sauce that I got. It's the Butcher's BBQ sauce. It may be my new favorite. Don't know how available it is but I highly recommend it. Not as sweet as Head Country standard nor as smoky as say Sa-Mokin'. It has a nice deep meaty flavor (?). I don't have the expertise like you guys to be able to accurately describe it but my palate does know when something tastes really good and this stuff rocks. Plus it is made here in Oklahoma so it must be good right?!?
Thanks to all and as always any feedback is appreciated.
John
UPDATE: image links fixed. thanks for help. Next up will be to compare it to Mad Hunky. Let the patio competition begin!!!
Picked up a few supplies from my friend Tim and decided to try out his new Judge's Choice Poultry Rub. I have used his products in the past and have never been disappointed. Some days it is just easier to buy some products rather than dig through the jillion recipes that I have borrowed from you guys. Also picked up a new Thermapen. I did notice a funny orange package in the backgound after I uploaded the pic. Wonder where that came from??
I brined the yardbird for four hours in The Solution for Chicken. then rinsed, patted dry and a sprinkled with the new Judge's Choice Poultry Rub. Let them macerate a while and then a light sprinkle of Rooster Booster. Then onto the trusty Hasty Bake. I use Ozark Oak lump charcoal and added some Jack Daniels barrel chips for fun and a touch of smoke.
Time to flip
Just off the fire and ready to rest a bit
Some sides. Wife's baked beans, M&C, lots of fresh veggies and salad. We also whipped up some queso and guac for an appetizer
Plated
MMM juicy.
Have you ever been able to measure drippings from grilled skinless, boneless chicken? This was a first for me.
desert... Damn cake cost more than the whole meal!!!!
This turned out so good that this may become my go to method for naked yardbird. I found three distinct flavor profiles in addition to being very tender and VERY juicy. If you look at the above grill pic you can notice that I had forgotten to adjust my fire down to a lower level and seared the bird pretty well. Normally I would have expected the result to be drier bird but nothing disappointed me.
Have to say the new thermapen was a great tool to add to my arsenal. Now I know why so many folks rave about them. Much faster and accurate than my Mavericks; plus I could check multiple cuts rather than relying on one piece to check for doneness.
Also, I have to put in a plug for a new sauce that I got. It's the Butcher's BBQ sauce. It may be my new favorite. Don't know how available it is but I highly recommend it. Not as sweet as Head Country standard nor as smoky as say Sa-Mokin'. It has a nice deep meaty flavor (?). I don't have the expertise like you guys to be able to accurately describe it but my palate does know when something tastes really good and this stuff rocks. Plus it is made here in Oklahoma so it must be good right?!?
Thanks to all and as always any feedback is appreciated.
John
UPDATE: image links fixed. thanks for help. Next up will be to compare it to Mad Hunky. Let the patio competition begin!!!
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