First go with the cowboy lump and some chicken thighs. I only started with 3/4 chimney, I had to add some to get the heat up to where I like it and to finish off the sear but all in all I was very satisfied with the cowboy's performance and flavor. Thighs came out great! Plated them with some of the leftover beans from Sundays pulled pork.
(http://i70.photobucket.com/albums/i117/jamesnomore/IMG_7977-1.jpg)
Burning good and fast
(http://i70.photobucket.com/albums/i117/jamesnomore/IMG_7982.jpg)
1/2 way in, a few more chunks thrown on
(http://i70.photobucket.com/albums/i117/jamesnomore/IMG_7986.jpg)
Searing time
(http://i70.photobucket.com/albums/i117/jamesnomore/IMG_7988.jpg)
The whole team all together
(http://i70.photobucket.com/albums/i117/jamesnomore/IMG_7990.jpg)
Had to eat the skin on this one, it was just to god damned perfect not to.
(http://i70.photobucket.com/albums/i117/jamesnomore/IMG_7992.jpg)
That's some fine looking chicken! Nice job.
Great looking chicken!
That chicken looks incredible.
I'm a chicken addict, and thighs are an almost weekly cook here. Looks great. I use cowboy a lot too.
Quote from: Craig on September 20, 2013, 06:36:06 PM
I'm a chicken addict, and thighs are an almost weekly cook here. Looks great. I use cowboy a lot too.
Craig, we'd get along just fine. Dark meat bone in chicken rules! At least once a week, the fam enjoys it. I really liked the lump, it burns real hot. I was done in 45 min, pulled at 165 in biggest thigh farthest from heat. Flavor was a bonus as well.
Thighs are in my top 3 foods to cook on the Weber.
That final pic has me ... well .. speechless ... ;)
Quote from: MacEggs on September 21, 2013, 04:21:15 AM
Thighs are in my top 3 foods to cook on the Weber.
That final pic has me ... well .. speechless ... ;)
Agreed, chicken in the kettle is amazing. I used to fight the gasser to the point I'd sometimes say fuck it and just bake them. These were some of the best, I'm somewhat a procrastinator so I always run out of time to brine or marinade, I usually just rub my meat and brush on a tiny amount of sauce right at the end before a sear.