[RangerJurena]

Rubbed under the skin with Kosher Salt, Black Pepper, Chopped Fresh Rosemary and Oregano.  It also has thin sliced lemons under the skin and in the neck.

The outside is a chipotle adobo paste.



Onto the Pro Q at 1600 hours.  More to Follow.....

[azkitch]

We should see something any minute now...

[Mike (AZBarbeque)]

Looks awesome Wes...  Can't wait to see the finished product..

[Quiggs]

Yup.....finished pic's needed!!

[RangerJurena]

Here is the finished product..




And the final plate. Homemade creamed corn with Basil and Spicy Grit Cakes. Not a damn thing healthy about it, but the daughter is heading back to college and this is her requested menu.

[Quiggs]

Loookin gooood, specially with some "alka Fetzer.. Peanut Gregario" wine!!

Just kiddin....looks very good...

[Crash]

Hold the phone........what happened to the neck?  That's the best part.   

Looks great Wesley!!

[desertdog]

Nice looking plate there, Wes!

[PhxCliff]

Just curious, how long and at what temp?  I see you just ran the single stacker.  Did you use anything in the water pan?

[RangerJurena]

Just curious, how long and at what temp?  I see you just ran the single stacker.  Did you use anything in the water pan?

Cliff,

225 from 4:00 - 6:30, then I let it run up to 275 until 7:15.  The chicken was about 4.5 lbs. Internal temp was about 170 when I pulled it off.  I had no need for the additional stacker so, I just used the single one.

I used about 1.5 gallons of water in the pan, I don't know that adding anyting to the water actually does much but thats just my opinion.

[ddog27]

Yum! That looks tasty!

[PAT YOUNG]

HOW ABOUT THE CREAM CORN RECIPE?