Stopped by the grocery store on my way home and grabbed some chicken quarters and corn on da cob.
Tonight I was cooking on the performer with RO lump and on the ots with a variety of leftover briquettes and lump.
Seasoned the chicken with a mix of Montreal's chicken seasoning and The Shed's chicken blend.
I seared the chicken then slid over to finish indirect. The performer settled in at around 400 medium-high heat. About 30 minutes in, I threw on the corn on the ots, colonial style is what we call it here, and kept it hot, turning a couple times for about 30 minutes.
The temp started dying around 45 minutes in on the performer so I move the chicken back over to direct to finish. Probed it in a few spots and it was reading 175 to 180.
Lookin good, smellin good, gonna have a good, easy dinner. [emoji106]
Take it all inside, mama starts cuttin it up and!!!! NOT DONE [emoji30]
Took it back out to the ots cause it was hotter and THREW it back on, cursing myself. 5 more minutes and we were good.
Bone in chicken gets me all the time. I try to get it just done as to not overcook it, but I tell ya, this is the one damn thing I screw up more than anything. Simple damn chicken!!!
And you thought this was another, look how good my cook went type of story! Here's a couple pics though. Any advise??
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