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chicken dinner

SandbaggerSandbagger Posts: 977
edited 9:09PM in EggHead Forum
<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 ManToy Man Posts: 416
    Looks like your rotisserie idea is working.[p]Toy Man
  • Sandbagger,[p]Looks mighty tasty! Now how bout some pics of it cookin![p]Cheers,[p]Ed

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

  • Sandbagger,[p]I'm going to spank you in A-Town...
  • locolongall,
    I hope you are talking about on the golf course. [p]homswing.gif[p]Mike

  • 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!

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