I'm still alive and kicking, and cooking

[Tim Murphy]

Dear Board,

I've taken a lesson from the guys at work that do our annual chicken cook outs and who also cook all the time for local volunteer fire departments. I used to lightly spread EVO on my chicken and dust it with seasoning but I'm now going old school and using a 50/50 mix of apple cider vinegar and water in a spray bottle to moisten the chicken before I put the seasoning on, and I am also spritzing a bit of it on when I flip the chicken. It's been awesome so far on both the OTG and my Genesis.

[/url]P8020004 by Tim Murphy, on Flickr[/IMG]

[/url]P8020003 by Tim Murphy, on Flickr[/IMG]

Regards,

Tim Murphy

 

[ChuckO]

That looks like a winning cook Tim

 

[Bob H.]

Great lookin batch of chicken Tim!

 

[JRAiona]

Looks awesome Tim. I like that idea with the spray. I'll have to give it a try.

 

[J Hasselberger]

I recently did the same when smoking brisket and butt. Also gave them a good spritz about an hour before doneness. There was no bitterness in the bark at all. I changed nothing but the apple cider vinegar spritz, so I think you're on to something.

 

[Craig Alumbaugh]

That looks mighty tasty