Luke P
TVWBB All-Star
Pulled a chicken on thursday, and let it thaw til sunday. Halved it using my christmas present. Wusthof Poultry Set has boning knife, cleaver and sheers. Didnt need the cleaver, but its too cool to leave out. Those sheers are incredible. Cut through ribs and breastbone without much muscle needed. Photobucket won't let me get direct links so I'm posting URL until I can fix it. Sorry.
http://s1363.photobucket.com/user/FakeFarmer1/media/image_zpsfbe4186a.jpg.html?sort=3&o=4
Made a pack of potatoes, white onion, and garlic cloves. Seasoned with Season-All and dropped some butter on top. Turned out nice and brown, but I forgot to get a pic.
http://s1363.photobucket.com/user/FakeFarmer1/media/image_zps5a4424e3.jpg.html?sort=3&o=5
I'm getting better at shutting off my vents as soon as I'm done cooking. These were left over from some burgers. Used a lot of coal to get it hot, but only needed them for 10 minutes.
http://s1363.photobucket.com/user/FakeFarmer1/media/image_zps5d5298b6.jpg.html?sort=3&o=2
Did one half un-marinated with just garlic salt, onion powder, black pepper, and thyme. Other half was marinated in an asian "sweet and savory" marinade/sauce. Added ginger, red pepper, and garlic cloves.
http://s1363.photobucket.com/user/FakeFarmer1/media/image_zps97c527ad.jpg.html?sort=3&o=1
http://s1363.photobucket.com/user/FakeFarmer1/media/image_zps67832724.jpg.html?sort=3&o=3
Didn't get a plated pic, but this is a juicy sideview with the wing cut out. Skin came out nice and crispy, and I got a good feel for how I like to cook it now. 400* for about 45 minutes, indirect for about 40 of it. The high heat did all the work.
http://s1363.photobucket.com/user/FakeFarmer1/media/image_zps98e65f59.jpg.html?sort=3&o=0
Thanks for looking. If you actually took the time to click on these links, you're awesome.
http://s1363.photobucket.com/user/FakeFarmer1/media/image_zpsfbe4186a.jpg.html?sort=3&o=4
Made a pack of potatoes, white onion, and garlic cloves. Seasoned with Season-All and dropped some butter on top. Turned out nice and brown, but I forgot to get a pic.
http://s1363.photobucket.com/user/FakeFarmer1/media/image_zps5a4424e3.jpg.html?sort=3&o=5
I'm getting better at shutting off my vents as soon as I'm done cooking. These were left over from some burgers. Used a lot of coal to get it hot, but only needed them for 10 minutes.
http://s1363.photobucket.com/user/FakeFarmer1/media/image_zps5d5298b6.jpg.html?sort=3&o=2
Did one half un-marinated with just garlic salt, onion powder, black pepper, and thyme. Other half was marinated in an asian "sweet and savory" marinade/sauce. Added ginger, red pepper, and garlic cloves.
http://s1363.photobucket.com/user/FakeFarmer1/media/image_zps97c527ad.jpg.html?sort=3&o=1
http://s1363.photobucket.com/user/FakeFarmer1/media/image_zps67832724.jpg.html?sort=3&o=3
Didn't get a plated pic, but this is a juicy sideview with the wing cut out. Skin came out nice and crispy, and I got a good feel for how I like to cook it now. 400* for about 45 minutes, indirect for about 40 of it. The high heat did all the work.
http://s1363.photobucket.com/user/FakeFarmer1/media/image_zps98e65f59.jpg.html?sort=3&o=0
Thanks for looking. If you actually took the time to click on these links, you're awesome.
