Martin Chicago
TVWBB Member
Hey Everyone,
Martin here. I've been lurking around here for a while, and finally decided to post one of my cooks. Decided to treat
my coworkers to some good grub. I'm feeding a total of 8 folks, so decided to grill 4 split chickens, a slab of really meaty loin ribs, some hot Italian sausages, and a bunch of diced parmesan potatoes. I cooked this stuff yesterday, and brought it in to work today. Everyone loved it, and offered to chip in, but I insisted it was my treat this time. Need to get them hooked first, then I'll start charging haha:
Bought 4 chickens (3 pounders), split them and dusted with Chef Merito, Weber's Kickin Chicken, lil Oregano, and Paprika for color:
Close up shot:
The 2.75 lb baby back slab was dusted with KC Masterpiece seasoning (no pic as we have a 10 pic limit)
About 5 lbs of red potatoes, diced and mixed up with EVOO, garlic powder, Cavenders, Paprika, and Parmesan. They went in the oven for about 45 minutes at 400, mixing up every 15 minutes.
Here's the setup for the cook, my blue Performer and a OTG I picked up for $20 off Craigslist. My wife thinks I'm
nuts, as I already own the 6 burner Platinum Summit, and a Genesis Gold C, along with old blue. I'm sure many of you here have this "problem" lol. I usually do this by the garden, but the wife and my 3 and 6 year old were tending to it.
The plan is to do the 8 chicken halves on the Performer, seared then indirect with some pecan smoke. Did these in 2
rounds, due to space constraints, and it gave me more time to drink my beer of course:
A quick sear, and they're moved over, and continue at 375:
Some time passes and the first round of chicken is close, sauced with Head Country:
On the OTG, I'm rolling about 300, along with an apple chunk or two. Just over an hour in:
First round of chicken is done:
The sausage was done on the hot side on the Performer while the chicken was indirect. Ribs and sausage done:
Thanks for looking!
Martin
Martin here. I've been lurking around here for a while, and finally decided to post one of my cooks. Decided to treat
my coworkers to some good grub. I'm feeding a total of 8 folks, so decided to grill 4 split chickens, a slab of really meaty loin ribs, some hot Italian sausages, and a bunch of diced parmesan potatoes. I cooked this stuff yesterday, and brought it in to work today. Everyone loved it, and offered to chip in, but I insisted it was my treat this time. Need to get them hooked first, then I'll start charging haha:
Bought 4 chickens (3 pounders), split them and dusted with Chef Merito, Weber's Kickin Chicken, lil Oregano, and Paprika for color:
Close up shot:
The 2.75 lb baby back slab was dusted with KC Masterpiece seasoning (no pic as we have a 10 pic limit)
About 5 lbs of red potatoes, diced and mixed up with EVOO, garlic powder, Cavenders, Paprika, and Parmesan. They went in the oven for about 45 minutes at 400, mixing up every 15 minutes.
Here's the setup for the cook, my blue Performer and a OTG I picked up for $20 off Craigslist. My wife thinks I'm
nuts, as I already own the 6 burner Platinum Summit, and a Genesis Gold C, along with old blue. I'm sure many of you here have this "problem" lol. I usually do this by the garden, but the wife and my 3 and 6 year old were tending to it.
The plan is to do the 8 chicken halves on the Performer, seared then indirect with some pecan smoke. Did these in 2
rounds, due to space constraints, and it gave me more time to drink my beer of course:
A quick sear, and they're moved over, and continue at 375:
Some time passes and the first round of chicken is close, sauced with Head Country:
On the OTG, I'm rolling about 300, along with an apple chunk or two. Just over an hour in:
First round of chicken is done:
The sausage was done on the hot side on the Performer while the chicken was indirect. Ribs and sausage done:
Thanks for looking!
Martin
Last edited:
you know, the "quiet" one in "that" desk.... you know!
