Eddie mac Posted January 13, 2018 Report Posted January 13, 2018 Had to smoke some thighs after seeing Mackenzie’s smoke at 310 to get bite thru skin using apple and cherry wood my own rub and sauce 6 1
MacKenzie Posted January 13, 2018 Report Posted January 13, 2018 Wow, those look tasty and you have a great glaze on them and they are a beautiful colour too.
Eddie mac Posted January 13, 2018 Author Report Posted January 13, 2018 Thanks you. I been working on that glaze for years great on chicken and pork like ribs and Boston butts
Dirtman Posted January 13, 2018 Report Posted January 13, 2018 Maybe I missed but what was the time & temp you used? Looks really really wonderful. Thx
Eddie mac Posted January 13, 2018 Author Report Posted January 13, 2018 I smoke chicken at 310 to 325 for bite thru skin I Start to glaze when chicken gets to 165 Fahrenheit pull it at 180 Fahrenheit I like well done chicken about Anyway from an hour 20 minutes to hour 40 minutes know grilling I use a different method
Eddie mac Posted January 13, 2018 Author Report Posted January 13, 2018 23 minutes ago, Dirtman said: Maybe I missed but what was the time & temp you used? Looks really really wonderful. Thx That is for bone in dark meat
Tyrus Posted January 13, 2018 Report Posted January 13, 2018 I didn't see any chicken when I was there! No matter, that looks like I could take it off the screen and certainly eat 3 or 4, no problem. Pretty as a picture
Eddie mac Posted January 13, 2018 Author Report Posted January 13, 2018 5 minutes ago, Tyrus said: I didn't see any chicken when I was there! No matter, that looks like I could take it off the screen and certainly eat 3 or 4, no problem. Pretty as a picture How was the brisket
Tyrus Posted January 13, 2018 Report Posted January 13, 2018 Just now, Eddie mac said: How was the brisket That was very tasty, moist and fell apart with a slight tear. Text book. The meat was slightly spiced as far as I could determine for a natural taste? Definitely will have to visit your stand for one of those sandwiches.
Eddie mac Posted January 13, 2018 Author Report Posted January 13, 2018 14 minutes ago, Tyrus said: That was very tasty, moist and fell apart with a slight tear. Text book. The meat was slightly spiced as far as I could determine for a natural taste? Definitely will have to visit your stand for one of those sandwiches. You don’t have to visit the stand welcome to my place and cook and eat anytime
tony b Posted January 13, 2018 Report Posted January 13, 2018 Tasty looking chicken!! Nice glaze - takes a deft touch - well done!
Eddie mac Posted January 13, 2018 Author Report Posted January 13, 2018 1 hour ago, tony b said: Tasty looking chicken!! Nice glaze - takes a deft touch - well done! Thank you
EGGARY Posted January 15, 2018 Report Posted January 15, 2018 On January 13, 2018 at 9:50 AM, Dirtman said: Maybe I missed but what was the time & temp you used? Looks really really wonderful. Thx It is always best to cook by Internal Temperature and not time. Invest in an Instant Read Thermometer.
Aussie Ora Posted January 15, 2018 Report Posted January 15, 2018 They look amazing nicely done yum recipe for home made rub and sauce please with cherries on top lol Outback kamado Bar and Grill
Eddie mac Posted January 15, 2018 Author Report Posted January 15, 2018 7 hours ago, Aussie Ora said: They look amazing nicely done yum recipe for home made rub and sauce please with cherries on top lol Outback kamado Bar and Grill Thanks
