First post with action shots so I hope this works. This weekend I decided to try a recipe from Chris Lilly's "Big Bob Gibson's BBQ Book." I was a little too focused during all the preparation and didn't take enough shots in the beginning. Here's one of the OTG in action:
And after about an hour and forty-five minutes pulled them when their internal temp hit 175:
Plated with some wild rice and broccoli:
Overall they were very good but the hickory wood the recipe called for was a little overpowering. Any recommendations for a milder wood for chicken?
And after about an hour and forty-five minutes pulled them when their internal temp hit 175:
Plated with some wild rice and broccoli:
Overall they were very good but the hickory wood the recipe called for was a little overpowering. Any recommendations for a milder wood for chicken?