Jim Lampe
TVWBB 1-Star Olympian
only a 3.75 pounder....
seasoned with Uncle Bob's Chili Margarita rub
before I started this cook, I remembered the hassle I had last time I used my hanging system...
getting the bird out from the between the lower and upper rings.
So, I cut half inch openings in the upper ring to allow removal of the hooked food.
one on each side
then domed the dang thing with the WSM top lid.
I knew my heat was too high, so I closed the bottom vents to lower the temps inside to 350...
the therm on the dome was pegged!
removed at an internal temp of 173ºF
then chopped into hunks and served with red peppers and steamed asparagus with oven roasted Yukons
Best Damn shé~cone I had all week! ;D
Thank you for stoppin' by!
seasoned with Uncle Bob's Chili Margarita rub
before I started this cook, I remembered the hassle I had last time I used my hanging system...
getting the bird out from the between the lower and upper rings.
So, I cut half inch openings in the upper ring to allow removal of the hooked food.
one on each side
then domed the dang thing with the WSM top lid.
I knew my heat was too high, so I closed the bottom vents to lower the temps inside to 350...
the therm on the dome was pegged!
removed at an internal temp of 173ºF
then chopped into hunks and served with red peppers and steamed asparagus with oven roasted Yukons
Best Damn shé~cone I had all week! ;D
Thank you for stoppin' by!