M Morrill
TVWBB Member
Here are a few chicken pictures from a cook last Thursday and tonight. While they aren't competition ready, they taste way better.
Up first is a whole chicken cut into quarters and seasoned with garlic salt and pepper.
Thighs are quarters and the breasts are "french cut" with drumette attached. Not because it is French and cool but just easy
. The wing sections get eaten as snacks by my wife early on in the cook. I cook mostly indirect but move the chicken towards hotter areas once the coals are stable. FYI - I buy Foster Farms whole chicken when they are on sale and just cut them up. This was a $4.18 chicken. Use a good pair of scissors, you can have a chicken ready to cook in about 5 minutes.
These are my standard "Sugar Chicken" bbq chicken thighs. They taste so much better than any "competition" thighs I make. Of course I make these the way I like them. Funny, I used to hate dark meat until I figured out how to cook it right. They will be even better tomorrow cold for lunch.
Mike
Up first is a whole chicken cut into quarters and seasoned with garlic salt and pepper.
Thighs are quarters and the breasts are "french cut" with drumette attached. Not because it is French and cool but just easy
. The wing sections get eaten as snacks by my wife early on in the cook. I cook mostly indirect but move the chicken towards hotter areas once the coals are stable. FYI - I buy Foster Farms whole chicken when they are on sale and just cut them up. This was a $4.18 chicken. Use a good pair of scissors, you can have a chicken ready to cook in about 5 minutes.
These are my standard "Sugar Chicken" bbq chicken thighs. They taste so much better than any "competition" thighs I make. Of course I make these the way I like them. Funny, I used to hate dark meat until I figured out how to cook it right. They will be even better tomorrow cold for lunch.
Mike
