||[Sep. 7th, 2009|03:28 pm]
After harvesting the meat from yesterday's smoked whole chicken, I've come to the conclusion that just doing pieces is easier and better. A whole chicken looks pretty, but after all the effort of smoking a bird I hate carving it up before eating rather than tossing a piece on a plate.|
My next smoking experiments will be babyback ribs and turkey. Which reminds me, I need to do up a new load of rub soon. Alton Brown's 8:3:1:1 ratio (8 parts brown sugar, 3 parts salt, 1 part chili powder, 1 part spice mix. AB has cayenne mixed in, I don't like it that hot.
I'm looking forward to dicing up some of the chicken meat and eating it on a bun with some BBQ sauce, probably store bought KC Masterpiece since our Grandaddy's BBQ supply is running low. At some point I'll try to make my own.