Todays goodies

[GOT14U]

These may look familiar to some of ya. I to can copy what I have seen..lol. These were some sorry excuses of chicken breast but I had to use them. I am also through on a spatch cocked chicken on the smoker along with a rack of ribs that all needed to be used since I wasn’t able to do this weekend do to weather.:angry:

Chicken breast: stitched in bacon pieces, Lantana of texas all purpose seasoning, a little of Daniel’s BBQ sauce….(thx BeerBQ)

Spatch cocked chicken: franks red hot as a base, Mad hunky rub with a little garlic added.

Thanks for lookin

Just dressed up and ready for my western smoker

 

[Zeeker]

Great looking Chicken Ribs Got1. Lets see that bird done. All the best to ya...:th_anim_burp:

 

[BBQ Engineer]

Jerod,

That looks pretty cool...what'd you do, just slice through the breast and weave in the bacon? Heck yeah, bacon makes anything good, even keep a dry ol chicken breast moist(more of a leg and thigh man...I be diggin on the dark chicken meat).

I'm with Zeeker...let's be seeing a pic of that finished spatchcocked bird. Also, did you use your new western smokers reverse flow cabinet? How'd it work and are you getting the hang of the temp with that thing?

 

[Pink]

That is looking good... You are giving me a lot of ideas for the new smoker and hopefully it will arrive tomorrow and I can get it built and seasoned. Then its "off to the races" as it were. I have some ideas so I will follow this thread to see how yours turn out.

 

[GOT14U]

Well let's try this again...I just lost my whole post:angry:

you are dead on right with the chicken there Dana...As for the smoker I did use my western smoker for this smoke. It works great and is a very easy one to run, sorta a set and forget to be honest. boy the design and the quality of this thing is amazing to say the least...lol...any was thanks and below is the finished pics of dinner

Jerod,

That looks pretty cool...what'd you do, just slice through the breast and weave in the bacon? Heck yeah, bacon makes anything good, even keep a dry ol chicken breast moist(more of a leg and thigh man...I be diggin on the dark chicken meat).

I'm with Zeeker...let's be seeing a pic of that finished spatchcocked bird. Also, did you use your new western smokers reverse flow cabinet? How'd it work and are you getting the hang of the temp with that thing?

Here are the finished pics of our dinner. I still don’t like chicken much on the smoker. I would rather have it on the grill. It did turn out good everyone else enjoyed it. The ribs were pretty taste as well. Thanks for lookin

Chicken about a hour in to the smoke

Right off the smoker and went to the grill for about 10 minuts to crisp up the skin. I did use a little BBQ sauce on it after this foto

Ribs and ribblets getting done

Into the foil for a spell

Just out of the foil and back in to the smoker

All served up and ready to go..Had some jambalaya with this but no pics

 

[Beer-B-Q]

That all looks great especially the chicken breasts with bacon... I am going to have to try that. Also glad you like the Daniels BBQ Sauce... oints1:

 

[GOT14U]

thanks Paul that sauce is great...I'm not even a big sauce guy but like that very much

That all looks great especially the chicken breasts with bacon... I am going to have to try that. Also glad you like the Daniels BBQ Sauce... oints1: