I am making my own as I cannot find any Tony C's up here in Western Canada. Hopefully it'll be just as good.I'd leave it empty. No need if you're smoking at that temp. Just wrap it with foil to make cleanup easier. You're also going to like that creole butter. It's my go-to when I do whole birds.
I'm going to finish them on my hot grill for about 20-30min. skin side down to crisp them up a bit.275 is going to yield a bit of a rubbery skin. Just sayin.
Care to share that recipe? There have been a few times I couldn't find Tony C's around here. Can't wait to see how that chicken turns out.I am making my own as I cannot find any Tony C's up here in Western Canada. Hopefully it'll be just as good.
I’m just mixing some Cajun spice and garlic into some melted butter. Nothing fancy. I’ll post the results and measurements if it all works out lol!!Care to share that recipe? There have been a few times I couldn't find Tony C's around here. Can't wait to see how that chicken turns out.
No brine. Going to inject them with my version of creole butter.Are you going to brine them?
Thanks pismoke. Hope the meal turns out great!I’m just mixing some Cajun spice and garlic into some melted butter. Nothing fancy. I’ll post the results and measurements if it all works out lol!!