Mar 9, 2008 #1 C Captain Morgan Chef Extraordinaire Joined Jan 18, 2005 Messages 14,162 Location Myrtle Beach italian marinade Larry's been bugging me to try one of these... rubbed and ready almost ready to be devoured GET IN MY BELLY smoke stick worked better than I thought, but don't tell Larry I said that...we've been arguing about that thing for a month now.
italian marinade Larry's been bugging me to try one of these... rubbed and ready almost ready to be devoured GET IN MY BELLY smoke stick worked better than I thought, but don't tell Larry I said that...we've been arguing about that thing for a month now.
Mar 9, 2008 #2 Pigs On The Wing BBQ Master Chef Joined Apr 29, 2005 Messages 6,922 Location Akron New York Looks great Jim.
Mar 9, 2008 #3 wittdog Master Chef Joined Apr 8, 2006 Messages 9,860 Location West Seneca NY Nice job Cappy
Mar 9, 2008 #4 Tannehill Kid Head Chef Joined Nov 4, 2007 Messages 1,812 Location Winnfield LA Looks good cappy.
Mar 9, 2008 #5 Diva Q Executive Chef Joined Nov 10, 2006 Messages 3,379 Location Barrie, Ontario You know I saw those smoke sticks at Ontario Bas BBQ and I was skeptical. I think I will have to give them a try now. Chicken looks awesome.
You know I saw those smoke sticks at Ontario Bas BBQ and I was skeptical. I think I will have to give them a try now. Chicken looks awesome.
Mar 9, 2008 #6 LarryWolfe Chef Extraordinaire Joined Jan 4, 2005 Messages 15,035 Location Bealeton Glad you finally tried it Jim! I have only used a half of one so far, but I can't keep them on the shelf! Goooood looking chicken!
Glad you finally tried it Jim! I have only used a half of one so far, but I can't keep them on the shelf! Goooood looking chicken!
Mar 9, 2008 #7 Nick Prochilo Chef Extraordinaire Joined Jan 4, 2005 Messages 16,367 Location Long Island, N.Y. How did the chicken taste? It looked great Cappy!
Mar 9, 2008 #8 OP OP C Captain Morgan Chef Extraordinaire Joined Jan 18, 2005 Messages 14,162 Location Myrtle Beach pretty good but not my best. I wasn't doing comp style, but was using a zesty italian that kind of overwhelmed everything else. That was headcountry rub and sauce, and it just didn't work together for me. Not bad though.
pretty good but not my best. I wasn't doing comp style, but was using a zesty italian that kind of overwhelmed everything else. That was headcountry rub and sauce, and it just didn't work together for me. Not bad though.
Mar 10, 2008 #9 J john a Executive Chef Joined Jan 20, 2006 Messages 3,432 Location Daytona Beach, FL Mmm, chicken.
Mar 10, 2008 #10 007bond-jb Master Chef Joined Dec 29, 2006 Messages 6,429 I done chicken this weekend too Yours looks great Cap