So my Fiance and I live at two separate residences. Because of this My smokers have been pretty mobile during the holiday season. We did most of celebrating at her house, so the GOSM is there. Which is a good thing because it is forcing me to use the Mini-WSM. I should be pretty comfortable with it come camping season!
For tonight's dinner I am going to cook a spatchcock chicken. Simple seasoning SPPOG (I add paprika).
Currently its 29*F and snowing lightly no wind, hopefully in 4 hours it will still be that warm and the wind wont be blowing.
I have spatched, seasoned, and have the chicken air drying in the fridge. I was going to use lump, but I found another partial bag of briquettes (Kingsford). They're pretty popular here, they have a plant in Springfield, Oregon. So I will use those. Wood will be alder and apple.
Backbone removed. Used the knife, the kitchen shears are MIA. Gonna need to talk to the 6 yr old about that...
We don't let anything go to waste. Neck and backbone will boil down with the carcass for soup stock. The other parts and trimmed skin I'll fry up and give to the dogs tonight for a treat!
Seasoned and ready to air dry in the fridge. More in about 4 hrs!
For tonight's dinner I am going to cook a spatchcock chicken. Simple seasoning SPPOG (I add paprika).
Currently its 29*F and snowing lightly no wind, hopefully in 4 hours it will still be that warm and the wind wont be blowing.
I have spatched, seasoned, and have the chicken air drying in the fridge. I was going to use lump, but I found another partial bag of briquettes (Kingsford). They're pretty popular here, they have a plant in Springfield, Oregon. So I will use those. Wood will be alder and apple.
Backbone removed. Used the knife, the kitchen shears are MIA. Gonna need to talk to the 6 yr old about that...
We don't let anything go to waste. Neck and backbone will boil down with the carcass for soup stock. The other parts and trimmed skin I'll fry up and give to the dogs tonight for a treat!
Seasoned and ready to air dry in the fridge. More in about 4 hrs!