Its Rodeo National Final week, Last night to next Sunday! Totally awesome competition this year. So 36 hours ago I threw a chicken into brine. This chicken was a world class diver and could hold its breath for a berry berry long time. Actually Pop's been doing Doctors this week so instead of a yesterday cooking it got postponed till today. Brine 1/3C white sugar 1/2C Brown sugar 1/3C Canning salt 1T Tony's 1/2t Tabasco 1T Tiger Sauce 1/2t Cayenne 1 bayleaf Cleaned, brined, set in the reefer 36 hours. Dryed placed in the reefer to dry/dehydrate and form the icky stuff! Rubbed with garlic infused clarified butter and sprinkled with Tony's More. 1/2 Honey Crisp apple sliced thin, a really big piece of thin sliced ginger and a big bunch of parsley in the seasoned cavity. MES30, Pecan shells, @275 for 45 mins, to dry and ensure smoke, drop to 230. 20 mins before you estimate the chicken to hit a 165 IT, add 1/2C additions Pecan shells add the sprout-a-bobs. The Bear Shot! Whomever is in charge of plating needs to be talked to, they are giving these way really small portions! Louisiana Yams, Smoked Brussel Sprouts, Green Pea/Macaroni Salad, Smoked Chicken and some garlic bread. As usual on the good china, its imported from Sam's. (The fresh Yams stole the show) That's what I did this afternoon, besides the clothes/dishes/floors and chased a Rat across the yard! Neighbor was on her porch with tears in her eyes laughing.... Its funnier now. Thanks for dropping in, Supper was saved by the yams, the chicken brined too long and the density had become springy. But excellent taste. If you want the Pea Salad, Yam, Garlic bread or Sprout recipes let me know. Simple but not basic.