Fathers Day Thai Chicken


 
JRAiona

JRAiona

TVWBB Gold Member


Fathers Day present from my boys



Rubbed with Weber Thai Chili rub



Cooked skin up at 325 for 30 minutes then flipped skin side down till it hit 160 IT (30 minutes more).



Then I removed the door and cracked the lid to drive the heat up and crisp the skin.



Ready and waiting to be pulled and then finished with my peanut sauce.

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And to think a little while back you were asking all these questions now look at you, great looking bird.
 
I am thoroughly convinced that cooking chicken on the WSM is one of the VERY best ways to do it. This thread sure re-enforces that belief!

Keep on smokin'
Dale53:wsm:
 
True Don. I am a testimonial to how much great info, learning, and help there is on this amazing site.
 
You inspired me.... I'm smoking halves tomorrow. I also plan on smoking some Italian sausage but not at the same time obviously.
 
Thank you David. To me that's the greatest compliment a person can receive, to inspire someone. Thank you. I'd love to see some pics.
 
I got the Fire going nice over 320 then I realized I left the water pan in there.... ended up cooking 2 halves in around 1 hr & 15 mins at around 300. Dipped it in white sauce and thought it was pretty good. Bite through skin. Some of it crispy. Not as pretty as yours tho.
 
Thanks Chuck. It did come out good. I wasn't real happy with the Weber Thai chili seasoning, but I think with some tweaking we can get it from good to great.
 
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