Blues Hog Shé~cone


 
Jim Lampe

Jim Lampe

TVWBB 1-Star Olympian
Thighs & Sticks covered in Blues Hog Rub

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enjoyed a couple of local Oktoberfest brews

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...as the sun sets, tossed the bird on the grill

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served with a pepper & onion pasta

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it was tasty, but I think I prefer Blues Hog on pork over the bird.
Thanks for stoppin' by!
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A story about good beer and great food at sunset ... I like these crispy chicken things and also pasta on the side.
Nice my friend.
 
Jim;
Great lookin' cook. I have had good luck with Weber's "Kickin' Chicken" rub and then Blues Hog sauce over top at the end. The Blues Hog sauce works well on top of Jerk Chicken, also. The sweetness of Blues Hog works well with a bit of heat.

Just a thought...

Keep on smokin',
Dale53:wsm:
 
Great looking chicken and a great Fall beer!. Something about the beginning of Fall that I really like and especially in the Midwest where I grew up and your pictures really reminded me of that.
 
Bird looks crazy good and way to serve it. Those brews look good also, I need to get me a hat/shirt from that lakefront place.
 
You have tried the blues hog bbq suace right? Its the best I have found and I need to order more now thank I think of it.
 
Jim,

Quick question - did you brine those pieces at all? The only reason I ask is because they appear exceptionally plump. I get some large sticks/thighs around here also, but these look very juicy, especially in the first pic. Do you cook yours direct the entire time, as I'm seeing from the pics? Or do you alternate?

I'll be in Eagle River October 1-6 for the October Fest, you never head up there do ya?

Thx

Martin
 
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Thanks folks:)

M Crooks said:
You have tried the blues hog bbq suace right? Its the best I have found and I need to order more now thank I think of it.
Click to expand...
Yes, I have Blues Hog Ten Red and Regular sauces

Martin Chicago said:
Jim,

Quick question - did you brine those pieces at all? The only reason I ask is because they appear exceptionally plump. I get some large sticks/thighs around here also, but these look very juicy, especially in the first pic. Do you cook yours direct the entire time, as I'm seeing from the pics? Or do you alternate?

I'll be in Eagle River October 1-6 for the October Fest, you never head up there do ya?

Thx

Martin
Click to expand...
no, this chicken was not brined, I buy my chicken from a local Mexican Supermarket (El Rey)... their chicken always seems much larger than other stores in this area (PickN'Save, Sendik's, Piggly Wiggly, etc)
direct and indirect, usually 3 or four minutes direct then spin the grate around to indirect for 10 minutes or so then turn over direct and start again... and I haven't been to Eagle River in ages.... have a friend in near by St Germain, east on 70
 
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