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Chicken Halves Made to Order


 

Luke P

TVWBB All-Star
Did one chicken half simply to try out a new seasoning. Got some hickory smoked sea salt, and it smells/tastes GREAT! Just haven't used it as a feature seasoning. Did one half with just that and a sprinkle of oregano. I was going for simple and "fresh" taste in my head.
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Did other half in a pretty standard chicken rub. Pepper, onion powder, garlic salt, and a McCormicks "pork rub" which is just really more of the same stuff and paprika.
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Used Royal Oak, and a small chunk of apple wood. I let it crank too high at first and it was at 500, but by the time chicken went on it was about 350. 45-60 minutes indirect, skin up. I'll post some action shots when Photobucket App for iphone stops being difficult.

Broke down the heavily rubbed side, and got 3 nice plates out of it....take your pick! Don't mind the limp asparagus. I grilled it, but it was already a bit limp coming out of the Food Saver vacuum sealed bag.
All white meat with a heavily peppered baked potato for Melinda.
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Dark meat/every scrap and end, evenly seasoned potato for me.
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My boy gets some white and dark meat, barely seasoned potato, and some Gus. He ate every bite!
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Thanks for looking.
 
it looks good. so , how did you like the rub(s)?

Frank,
Thanks. Darker rub is pretty much my go to ingredients for chicken. Nice smokey peppery flavor. I put a little too much on, but no biggie.

Sea Salt and oregano was fine. That hickory sea salt SMELLS like a smoker pumping out the hickory. Taste is much more mild. Gonna use that half, and pull it for a later meal. I like it though, cause I can use it on stuff later and know that it won't be too overpowering.
 
Got my action pic to upload
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Tried the wedge of apple wood on top of the grates to let it smoke slower and longer. Can't remember who I saw do this, but final product was good to me. Anything's worth experimenting with once or twice.
 

 

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