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First Cook-2 Whole chickens-Awesome

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texbagger
texbagger Posts: 90
edited June 2012 in Poultry
Just got my XL BGE Saturday.  Assembled it myself to save the $60 charge.  That's a whole nother story! LOL.

2 fresh Sanderson farms fryers from my local HEB Store, (No brine as I was not patient enough to wait), both Split up the back, liberally rubbed in olive oil, then generously sprinkled onion powder, garlic salt and rosemary on both sides. Used BGE Lump and several hungs of mesquite.  Cooked Bone side down no plate setter.  Started out slow at 250 and gradually increased to 300 for about 3 hours while I learned to use the bottom and top vents.  I experienced very stable temperatures throughout the cook, rarely opening the lid.  These 2 chickens exceeded my expectations as did the BGE.  I think I'm hooked after one cook. Next cook, I plan a packer brisket, starting on it Friday night.

Any constructive recommendations or comments are always welcome.
Tex
Helotes Texas
"The more I read here, the more I'm learning."
BGE.jpg 554.5K

Comments

  • hartofatiger
    hartofatiger Posts: 204
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    Great job!  Welcome to the community.  Yardbirds look awesome, and are a weekly cook on my egg.

    GEAUX TIGERS!!!!!!!!!

  • Griffin
    Griffin Posts: 8,200
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    Nicely done, Tex. Always great to see another Texan around here (we might just be the majority or close to it). I actually had to look up Helotes. I'd heard of it, but couldn't remember where.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • texbagger
    texbagger Posts: 90
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    Thanks Gentlemen, and some more to report, I bought me a 10.3 pound trimmed brisket today at the HEB on the NW edge of San Antonio.  Washed it down with cold water, put it in a cast broiler pan, sliced deep and inserted about 25 whole garlic cloves in the knife cuts I made.  Covered it with onion salt, morton salt, black pepper, garlic powder, and a heavy coat of Fiesta Brisket rub.  Sitting in the pan in the frig now until friday night.  I'll drop it on a 250 degree XL BGE Friday night late for an all night smoke of lump and mesquite chunks.  Will post a pic Saturday or so and share this with good friends.