Bob Correll
R.I.P. 3/31/2022
I used Chris' method as a guide.
http://virtualweberbullet.com/chicken4.html
5 lb. bird with a light coating of salt, placed on a rack, and in the fridge for a few hours.
Dried well, garlic and onion powder only for a rub since Jo does not care much for pepper.
Looks like a ghost bird due to lens fog from the humid 112° heat index.
I used my 14.5" WSM with K pro comp lit over some leftover lump, and a chunk of apple wood.
Hood therm read 300° F with all vents open.
30 minutes skin side down, then flipped.
Left half with regular bbq sauce, right half with Big Bob Gibson's white sauce.
The BBG sauce became transparent from the heat.
I added some BBG sauce to mine, and brought out the pepper grinder.
Results?
Like Chris said, the skin wasn't crisp, but it was bite through tender.
I did remove it from my breast portion.
The meat was tender, very juicy, and flavorful.
And Jo, like Chris' wife said, some of my best chicken ever.
The white sauce was a nice tangy change from regular sauce.
Thanks for the visit!
http://virtualweberbullet.com/chicken4.html
5 lb. bird with a light coating of salt, placed on a rack, and in the fridge for a few hours.
Dried well, garlic and onion powder only for a rub since Jo does not care much for pepper.
Looks like a ghost bird due to lens fog from the humid 112° heat index.
I used my 14.5" WSM with K pro comp lit over some leftover lump, and a chunk of apple wood.
Hood therm read 300° F with all vents open.
30 minutes skin side down, then flipped.
Left half with regular bbq sauce, right half with Big Bob Gibson's white sauce.
The BBG sauce became transparent from the heat.
I added some BBG sauce to mine, and brought out the pepper grinder.
Results?
Like Chris said, the skin wasn't crisp, but it was bite through tender.
I did remove it from my breast portion.
The meat was tender, very juicy, and flavorful.
And Jo, like Chris' wife said, some of my best chicken ever.
The white sauce was a nice tangy change from regular sauce.
Thanks for the visit!
