chicken dinner

Sandbagger

<p />How about BlueSmoke's Red Rooster rub, Richard's Indian River Pepper blend, a little sea salt and smoked with Greg's Guava wood at 350ish for 1.5 hours. This was almost true set-it and forget-it cooking, except I forgot the corn starch, dang it! Almost dusted it mid cook but chickened out![p]The wing's on this bird were killer. Crispy skin, fantastic flavor and moist. The legs twisted right off. Now I just need to work that result into the rest of the bird. [p]Tom

Toy Man

Looks like your rotisserie idea is working.[p]Toy Man

GrillMeister

Sandbagger,[p]Looks mighty tasty! Now how bout some pics of it cookin![p]Cheers,[p]Ed

Unknown

Sandbagger,
Good Looking "Gospel Bird"....Did you put any of your lemon sauce on it?

Unknown

Sandbagger,[p]I'm going to spank you in A-Town...

Car Wash Mike

locolongall,
I hope you are talking about on the golf course. [p][p]Mike

Unknown

Sandbagger,I'm new to the Forum. How did you rig the rotisserie to the BGE? Is this better than using a V rack? All the rubs you listed aren't available in Northern California. Are there national brands that can be substituted? Love the Forum except that is addictive and can't leave it for hours. Bon Appetite!