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Chicken and Pork Loin

Rib FanRib Fan Posts: 305
edited 12:44PM in EggHead Forum
Cooked up some BBQ the last few days.

First did some free range chicken quarters. Cherry wood, raised direct, 290 for about 1.5 hours.



Sauced with about 30 minutes to go.



Then some pork loin roast. Apple chunks and cherry, raised direct, 300, pulled at 135.







  • thirdeyethirdeye Posts: 7,428
    Oh yeah, nice job on both of those.
    Happy Trails

    Barbecue is not rocket surgery
  • cookn bikercookn biker Posts: 13,407
    Wayne, the color on both of those cooks is wicked beautiful!! Great pictures too!!
    Nice job man!
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • Beautiful color on those chicken quarters! Did you baste them with anything?
  • Rib FanRib Fan Posts: 305
    SeattleQ wrote:
    Beautiful color on those chicken quarters! Did you baste them with anything?

    Thanks...I sauced with a commercial honey-garlic BBQ sauce that I doctored with hot sauce and pepper. Simple sometimes is the best.

  • Rib FanRib Fan Posts: 305
    I absolutely love cherry and thankful I have an endless supply :) That is a big factor on the colour. Colour is secondary...the taste is what steers me toward the cherry. Second by the fragrant nature during a cook.
    Thanks for the comments.

  • NoVA BillNoVA Bill Posts: 3,005
    Hey Wayne,

    Great lookin' cook. The finished colors are great!
  • JBJB Posts: 510
    The skin on that chicken is as perfect as I've ever seen Wayne. Beautiful!
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