Smoked/Grilled Yardbird with S'Mac-n-Cheese

[chilerelleno]

Rub bird generously with EVOO
Montreal Chicken and Season Salt
Smoke with Apple wood at 250'-275' for a little over an hour, get some good color on it.
Transfer to a 350'-375' or hotter grill and finish to minimum recommended IT, this also crisps up that skin.

Image

• chilerelleno
• May 19, 2017

Image

• chilerelleno
• May 19, 2017

Image

• chilerelleno
• May 19, 2017

Money Shot
plated with S'Mac-n-Cheese and mixed veggies

Image

• chilerelleno
• May 19, 2017

 

[GaryHibbert]

Good looking meal Chile. I'm not much of a chicken eater but you got beautiful color on those birds.

Gary

 

[lancep]

Them some nice plump little birds you got there. Beautiful plate, points!

Lance

 

[chilerelleno]

Good looking meal Chile. I'm not much of a chicken eater but you got beautiful color on those birds.

Gary

Thanks Gary, appreciate the compliment.
This Smoked-n-Grilled method has become my favorite for chicken, mmmmm'good!

Them some nice plump little birds you got there. Beautiful plate, points!

Lance

Thanks Lance, and I appreciate the Point.

 

[whistech]

Those chickens look delicious!    Great job.

 

[pc farmer]

Beautiful looking birds.

Bet they were delicious

 

[chilerelleno]

Those chickens look delicious! Great job.

Thanks whistech.

Beautiful looking birds.

Bet they were delicious

Thanks c-farmer, they sure were.

 

[SmokinAl]

Nice job CR!

The bird looks fantastic!

Al

 

[chilerelleno]

Nice job CR!

The bird looks fantastic!

Al

Thanks Al.