Robert-R
TVWBB Diamond Member
Slathered with mayo and a heavy dusting of Oakridge BBQ's Smokey Chile Lime.
Skewered and into the 14.5 over a fully lit chimney of KBB and a mini split of apple. Almost instant TBS.
Def a High Heat cook.
50 minutes later:
Time to eat!
Should have let them spin for another 10 minutes, but still really good.
The chicken was cooked just fine... the skin could have been a bit crisper.
Really like the rub. Will try it on some beef soon.
Skewered and into the 14.5 over a fully lit chimney of KBB and a mini split of apple. Almost instant TBS.
Def a High Heat cook.
50 minutes later:
Time to eat!
Should have let them spin for another 10 minutes, but still really good.
The chicken was cooked just fine... the skin could have been a bit crisper.
Really like the rub. Will try it on some beef soon.
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