Tuesday beer n' in the rear

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smoking shawn86

Meat Mopper
Original poster
Jun 13, 2011
244
12
southern Ca,
Looking forward to this Tuesday I will be making beer n' the rear so tune in on Wednesday,

So till next time, Keep those grills burn'n and the meat smok'n.

Sorry to keep you all waiting, this is not a true Bar B Que. I bought cheap charcoal so I had to use my oven, don't crucify me please. I took some advice from jck danls 07, I separated the skin from the chicken breast then I poured my mixture of olive oil ,rosemary, thyme, oregano and salt


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On the second chicken I seasoned it with seasoning salt, onion powder, garlic powder and pepper.

2cd477ca_DSC05419.jpg


finished product

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Last edited:
Do you plan on brining the chicken first?    are you gonna seperate the skin from the breast and thighs ?   I do both of these things before shoving the can up it's %#$..  LOL  

     If your gonna brine, seperate the skin from the breast and thighs first so the brine can get to the meat. then rinse and rinse and rinse...  let sit for half hr or so to drain a lil bit...  pat dry  and then you can put your rub inside the skin right on the meat that way it will penetrate the meat...  If you just put it on the skin then of coarse it will not penatrate into the meat...  Also the smoke will get into the meat better with the skin pulled loose...  

    Remember there is a lot of salt in brine so when discarding the brine do not pour it down the sink drain..   the strainer will start to rust (been there, done that).. also don't use anything metal to brine in or when letting chicken sit to drain...

         GOOD LUCK
 
WHAT A TEASE!!!!!!!!!!!!...JJ
 
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