squirtthecat
New member
5 lb roster chicken, Char Siu mix and a cup and a half of water. (and a few glugs of EVOO)
40 minute spin..
On to the MAK. 30 minutes of smoke, 45 minutes of 425°, then back down to 325° until 165 in the breast.
Time to yank it off of there.
Pretty..
It was too late to do anything with it, so I bagged it up and tossed it in the fridge. We'll break it out later for dinner.
I did tear a wing off for a taster.. PDG.
--
Ok, it's late and ugly, but here goes..
Sliced open.
Pulled.
Sammy with some leftover fixins from a fancy BLT MrsSTC had for dinner.
Not bad!
40 minute spin..
On to the MAK. 30 minutes of smoke, 45 minutes of 425°, then back down to 325° until 165 in the breast.
Time to yank it off of there.
Pretty..
It was too late to do anything with it, so I bagged it up and tossed it in the fridge. We'll break it out later for dinner.
I did tear a wing off for a taster.. PDG.
--
Ok, it's late and ugly, but here goes..
Sliced open.
Pulled.
Sammy with some leftover fixins from a fancy BLT MrsSTC had for dinner.
Not bad!