Banner advertisements by

Re: Chicken

[ Follow Ups ] [ Post Followup ] [ FAQ ]

Posted by Jackitup on June 10, 2012 at 18:29:59:

In Reply to: Chicken posted by Bruce on June 10, 2012 at 10:52:54:

Rubs are a matter of taste, go with what you like, S&P is always a good place to start. Chicken is in for only a couple hours so just make sure the smoke isn't rolling TOO heavy. Temp, I go with 300+ even 350 for best results on my pit. Finish with a thin glaze right at the end if at all. I prefer sauces on the side.

Follow Ups:

The BBQ Forum Home Page

Mozilla/5.0 (Windows NT 5.1; rv:13.0) Gecko/20100101 Firefox/13.0

[ BBQ Search ]