fotoflux Posted April 25 Share Posted April 25 Went a little crazy with the temperature probes It was interesting to watch the temps, but I ended up pulling it when the slowest cooking breast reached 160. Thighs made it to the high 170's. It was super moist and made a delicious pulled chicken sandwich. I would've shown the final product, but I got too hungry and forgot. I've been going on a kick roughly following instructions from the Meathead book and used his Simon and Garfunkel chicken rub. Lots of green herbs, added a nice flavor through ought the chicken... JeffieBoy, TKOBBQ, lnarngr and 4 others 7 Quote Link to comment Share on other sites More sharing options...
TKOBBQ Posted April 26 Share Posted April 26 LOL you could've been monitoring ekg's, static pressure, etc., with all those probes. Bird look tasty, Thanks for sharing. Boater and Bgosnell151 2 Quote Link to comment Share on other sites More sharing options...
len440 Posted April 26 Share Posted April 26 Looks like a mad scientist BBQ wonder where Igor is at . Does look tasty Ginger Ale and A.O. 1 1 Quote Link to comment Share on other sites More sharing options...
fotoflux Posted April 27 Author Share Posted April 27 Let’s just say I was using the scientific method, haha. If anything, all those probes proved one thing, Kamados produce steady, even cooking! jark87 1 Quote Link to comment Share on other sites More sharing options...
MikeRobinson Posted April 27 Share Posted April 27 To me, that's still the most amazing thing about "kamado" ... rock-steady temperature control, even over very long periods of "mostly unattended" (if you like ...) time. And yet, "all powered entirely by charcoal." "My 'smokey joe' could never, ever, do that!" A.O., jark87 and Bgosnell151 3 Quote Link to comment Share on other sites More sharing options...
A.O. Posted May 1 Share Posted May 1 On 4/26/2022 at 11:22 PM, MikeRobinson said: To me, that's still the most amazing thing about "kamado" ... rock-steady temperature control, even over very long periods of "mostly unattended" (if you like ...) time. And yet, "all powered entirely by charcoal." "My 'smokey joe' could never, ever, do that!" I've had a lot of different cookers over the years that couldn't do that!! Quote Link to comment Share on other sites More sharing options...
fotoflux Posted May 5 Author Share Posted May 5 This time I grilled some chicken! Tandoori-style. Marinated for a couple hours before cooking. I can’t believe how easy it is to cook on a Kamado. I followed a recipe and seared the chicken over direct heat and then baked it on the indirect side. Boater, Derrick11, JeffieBoy and 4 others 7 Quote Link to comment Share on other sites More sharing options...
TKOBBQ Posted June 27 Share Posted June 27 That looks good, what was your recipe for it? Quote Link to comment Share on other sites More sharing options...
fotoflux Posted June 28 Author Share Posted June 28 20 hours ago, TKOBBQ said: That looks good, what was your recipe for it? Tandoori Chicken: https://www.simplyrecipes.com/recipes/tandoori_chicken/ I reduced the Cayenne, because kids.... JeffieBoy, TKOBBQ and Brick Pig 2 1 Quote Link to comment Share on other sites More sharing options...
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