six chickens

Rick's Tropical Delight · August 2008

i invited my dad, my brother and his wife, my sister and her husband and daughter over for some chicken. three are jerked with pussers rum jerk seasoning & olive oil and three are with dizzy pig tsunami spin. apple, lemon, and shallot in the cavities. smoked with alder and apple chips for 3:30 at 250-350 at the end. i also made keri's hog apple beans and cowgirl's chipotle slaw. everyone got leftovers

crispy skin :woohoo:

FlaPoolman · August 2008

As always the pics and the food look great. Nice job.

Big'un · August 2008

Awesome Rick! Almost a whole chicken in every pot.

I'm not sure I'm familiar with "cowgirl's chipotle slaw". Do you have the recipe handy? Thanks.

Gunnar · August 2008

They look gorgeous. Did I read correctly, you stretched out cook time for 3 ½ hours at 250 deg? I am preferring the slower cooks, but haven't thought of chicken going that long.

ric3677 · August 2008

Very nice job Rick...and as always the pics say a thousand words....all ending in ymmmmmm

Rick

Jeffersonian · August 2008

Restaurant and magazine quality yet again, Rick. Big thumbs up.

Rick's Tropical Delight · August 2008

yep... 250 for about 2.5 hours in the smoke then crank it to 350 at the end to crispy it up some

"Sparky" · August 2008

Looks amazing,as always Rick :woohoo: I have missed your pics the last two weeks.I've got some catching up to do

Rick's Tropical Delight · August 2008

it's quick and it's easy and it's good... :woohoo:

cowgirl's chipotle slaw

1/2 cup mayo or salad dressing
1 chipotle pepper in adobo sauce (more if you like)
dash of salt to taste
minced onion
squeeze of fresh lime juice
1 bag of shredded cole slaw cabbage
Mix and chill
___________________

i use 1/2 teaspoon of my ground chipotles from last year in a double batch of the slaw and it's just about right

Austin Smoker · August 2008

Awesome as usual Rick! Which one of the rubs do you prefer?

Big'un · August 2008

Thanks Rick. BTW, you never did say how many chipotles you were roasting last year. So fess up, how many did you actually do?

Rick's Tropical Delight · August 2008

which dizzy pig rub? i like them all, but my favorites are jamaican firewalk and tsunami spin

i mixed the mild and hot jerk rubs from pussers

Rick's Tropical Delight · August 2008

hahaha i think around 120 good ones and maybe another 50 or so at the end of the season that didn't come out right. i'll bring you some to eggtoberfest if you want

"Sparky" · August 2008

I'm with you Rick,Dizzy Pig is awesome :woohoo:They are all good :woohoo:

BENTE · August 2008

glad i don't lay eggs around your house

looks great!!!

i did not know pussers made seasoning also??

ccbassking · August 2008

Another page for BBQ Porn Rick Awsome!

Big'un · August 2008

That would be great if you have some extra. I remember trying to guess at the amount last year. Thanks man.

Eggtucky · August 2008

Awesome photos and cook Rick and cudos for including how you cooked them!! :P

Stanley · August 2008

Rick,

Though you can't see me, I am on my knees bowing repeatedly to honor your photographic prowess. Not to mention your cooking prowess!

I had to read this in threaded view to convince myself that you cooked these at 250° for 2.5 hours - then an additional hour at 350°. Amazing! They look wonderful. I assume the meat is still moist? Thanks so much for the post. I have to try this!

sirlancealot · August 2008

that looks so good,your pic.are always so clear and crystal,makes you feel like you can reach right into the computer and grab one.."peace".

Rick's Tropical Delight · August 2008

ya, mon

click this

Rick's Tropical Delight · August 2008

thanks, man

anyway, yeah, the breast is still pretty moist, that's part of the magic of leaving them whole and putting some fruit in the cavity to add some moisture. and i put all the breasts in the middle of the grid kind of shielded by the plate setter.

it'll be less time for only one chicken i'd guess. i didn't stick these till the end because it was more of a timing thing than an exact temp thing

i just had some of that rolled up in a tortilla with mozzarella and yogurt and salsa in the microwave for 1:30... it's still good the next day! :woohoo: