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Tonight's dinner
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ewillie
Posts: 155
I'm still new to my Egg, and have had a couple of good cooks, and a couple of so-so cooks. I'm not giving up, however.
I have a whole chicken on a stand with rub, onions in aluminum foil and a boullion cube, and a few ears of corn.
Hoping for the best as I enjoy a cigar and cold beer while watching my dome temp, holding nicely at 450.
I'll let you know how it comes out. Erik
I have a whole chicken on a stand with rub, onions in aluminum foil and a boullion cube, and a few ears of corn.
Hoping for the best as I enjoy a cigar and cold beer while watching my dome temp, holding nicely at 450.
I'll let you know how it comes out. Erik
Comments
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I started out cooking some chicken quarters at 250° yesterday, but bumped up the temp to 400° to get some crispy skin. Oh yeah, I was running an indirect setup with the spider/pizza stone, and the adjustable rig with the drip pan on the bottom rack.
Sorry, no pics from yesterday's cook... -
Chicken was good, tho the skin got too dark (Mrs. ewillie dinking around, not on top of the mashed potato and gravy prep).
Corn was outstanding, and the onions went a little long, but the flavor was tremendous.
Still learning, but I need a full on success to feel better about all this. -
The important question - what kind of cigar?
Post pics of that finished bird. -
I dug deep in the humidor and had a Montecristo. I like some of the Rocky Patels and am open minded as far as JR Cigar and Cigar International specials.
Smoking and smoking, what a combo! Erik
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