Chicken on a Throne plus London Broil

Cornfed

Tonight's menu includes Chicken on a Throne from Smoke and Spice. The basis is salt, pepper, sugar, paprika, cayenne, onion powder, garlic powder, and chili powder. We're mopping with a mixture of beer, canola oil, apple cider vinegar, and some rub made out of the aforementioned ingredients. After this, we're actually going to cook a London Broil with salt, pepper, garlic, onion powder plus Montreal Steak seasoning.[p]The Egg has just been moved onto the porch as the skies have opened and it's raining like it's going out of style.[p]About to make a proactive beer run (we're not yet out of beer but we will be in an hour). I'll post some updates as they occur.[p]HEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEE,
Cornfed (smokin' with Smokin' Todd)

Cornfed

Cornfed,[p]Wow, was that food good. I've never seen a chicken react the way it did tonight. We literally couldn't pick up a portion of chicken without meat falling off the bone. This was the most tender, succulent piece of chicken I've ever seen! As for flavor, it could have definitely benefited from a brine or some more smoke flavor. It did, however, hint at that strange yet awesome flavor that results only from cooking a bird with a can of beer in its "cavity."[p]The London broil was amazing. We used insanity temps for 4-4-8 cooking times.[p]I was planning on cooking for my mom tomorrow, but now I'm seriously considering just bringing over a plate of the ample leftovers. It'd be hard to top this evening's cook![p]Corfned