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Chicken and Pork Loin

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Rib Fan
Rib Fan Posts: 305
edited November -1 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.

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Sauced with about 30 minutes to go.

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

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Wayne
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Comments

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

    Barbecue is not rocket surgery
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  • cookn biker
    cookn biker Posts: 13,407
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    Wayne, the color on both of those cooks is wicked beautiful!! Great pictures too!!
    Nice job man!
    Molly
    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
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  • SeattleQ
    SeattleQ Posts: 20
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    Beautiful color on those chicken quarters! Did you baste them with anything?
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  • Rib Fan
    Rib Fan Posts: 305
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    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.

    Wayne
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  • Rib Fan
    Rib Fan Posts: 305
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    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.

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

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