Hung A Bird


 

Jim Lampe

TVWBB 1-Star Olympian
only a 3.75 pounder....

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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.

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one on each side

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then domed the dang thing with the WSM top lid.

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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!

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removed at an internal temp of 173ºF

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then chopped into hunks and served with red peppers and steamed asparagus with oven roasted Yukons

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Best Damn shé~cone I had all week! ;D

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Thank you for stoppin' by!
 
Beautiful looking hanged Chicken!!!
Interesting accessories. You have great skills, my friend.
Very nice plate!
 
I love your hangar, I really think you should think about marketing something like that. The food looks great as a side note.
 

 

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