Double breasted beauty

[Darryl - swazies]

Picked up a breast section, bone in skin on chicken piece the other day at the butchers. Looks like some low heat, then high and hope for a good 160 to 165. Oakridge chilli lime rub,
Will post results, sides are unknown yet lol, we have things.

 

[Darryl - swazies]

Put some salt on it and some fridge time....hoping for the goodness, going to get some rub on here soon.

 

[Darryl - swazies]

This is a perfect compliment......a Canadian company but I highly recommend you order it online. It’s easy and it’s delicious. The rest of what they have is questionable thou....

 

[Darryl - swazies]

Got the skin up easily and put some rub under in case the skin doesn’t crisp like I hope.

 

[Darryl - swazies]

It’s chilly out.

 

[Darryl - swazies]

Got some good w@x on too, in case anyone thought I wasn’t following suit. Almost forgot the cocktails....some good polish treats.

 

[Darryl - swazies]

Forgot to post, when you are trying to crisp up the skin.....30 more to go

 

[Bill F in Ontario]

How much vodka is left in the 40 pounder ?

 

[Darryl - swazies]

None and it’s a weekday.....there is 2 of us lol
It wasn’t full to start though.

 

[Darryl - swazies]

Time to go.

 

[Darryl - swazies]

About 163, juicy and delicious, the warden approves.

 

[Darryl - swazies]

Did this cook again before the weekend, I wanted to show off the crispy skin. The plates were small we didn’t eat much that night. Threw a mix of Oakridge Smokey chili lime and Malcom’s gringo grande on it. Spice under skin and over. Cooked and pulled at about 158, juicy breast is best.