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Half Birds

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jp646
jp646 Posts: 60
in EggHead Forum
Fired up the large for some Half Chickens. Indirect over some Hickory and Cherry. 
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  • yljkt
    yljkt Posts: 799
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    That looks really good. Got a glaze on that?  
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  • kl8ton
    kl8ton Posts: 5,429
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    Looks good!  What sauce do you have on them?
    Large, Medium, MiniMax, & 22, and 36" Blackstone
    Grand Rapids MI
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  • jp646
    jp646 Posts: 60
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    Thank you, its a Competition Sauce/Glaze I use at contest. Its a Honey Maple based sauce I use on my Chicken and Ribs. 
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  • shtgunal3
    shtgunal3 Posts: 5,660
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    Nice color on that cheekin. Bravo

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • Sea2Ski
    Sea2Ski Posts: 4,088
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    jp646 said:
    Thank you, its a Competition Sauce/Glaze I use at contest. Its a Honey Maple based sauce I use on my Chicken and Ribs. 
    Care to share the recipe? If not, I understand - sounds like you compete (I do not have any desire to) but I still thought I would ask.  That picture is killer and it looks fantastic.

    Damn, now I might need to cook a bird.

    Welcome to the madness of this forum.

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    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
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    Caliking said:   Meat in bung is my favorite. 
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  • Smokin_Trout
    Smokin_Trout Posts: 506
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    Can you crisp the skin up a little more on mine please.
    Looks good
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  • jp646
    jp646 Posts: 60
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    I got you for next time Smokin_Trout!
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