kaffeenjunkie
Well-Known Member
What do you have in the pans underneath?Smoking turkeys, they came out great. I highly recommend trying it. I do it around 350.
What do you have in the pans underneath?Smoking turkeys, they came out great. I highly recommend trying it. I do it around 350.
Looks delicious! What sort of seasoning are you using? You're getting a gorgeous skin on it.I’d probably cook spatchcock chicken every night of the week if I could. This is going to be used mainly for enchiladas
I have a few different seasonings I use on chicken. Since this one was being used for enchiladas it had a more southwest/mexican vibe to it;Looks delicious! What sort of seasoning are you using? You're getting a gorgeous skin on it.
I don't cook chicken often (wife has a poultry allergy), so it's only when she's got plans and I'm only cooking for the kids and I. But I generally just roast it with John Henry's "Texas Chicken Tickler" rub and I don't get anywhere near that color.
Got it. Thanks!I have a few different seasonings I use on chicken. Since this one was being used for enchiladas it had a more southwest/mexican vibe to it;
S&P, garlic powder, onion powder, oregano, chili powder, smoked paprika, chipotle powder, touch of cumin.
How to get the skin crispy; I pat the skin dry and then using my fingers, separate the skin from the breast and thighs, keeping it attached along the sides but making “pockets”. I then put thick slices of butter underneath. I’ll cook at 300*f until about 120-130IT and then crank the heat to 375-400 until I pull around 163*f at the thickest portion of the breast
looks fantastic. had braised lamb leg once from indian resturant and was great. this part of the states lamb is not popular, can get it frozen but fresh. would like to do a nice roast once to really see what i am missing.And it came out great, put some sweet potatoes in the smoker with it too.
Put this leg of lamb in the smoker earlier today, should be ready soon.View attachment 827999
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