Chicken Dinner

Started by Wildcat, April 13, 2014, 05:13:45 PM

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Wildcat

Rubbed and ready.


Almost done. Cooked at 350 degrees to a meat temp of 155 to 160.


Chow time.


Used EVOO and GMG Poultry Dry Rub. Wife liked it. For me it was OK but needed more salt and pepper. Pretty mild flavor. Next time will go with heavy coat along with salt and pepper. Could be the EVOO hindered the rub. Nice mild wood flavor according to wife (Fruit wood pellets). I was outside smelling it during the cook so my taste buds could not detect the flavor.
Life is short. Smile while you still have teeth.



CLICK HERE for Recipe Site:  http://www.susanminor.org/

Saber 4

Good looking plate of food.


CoreyMac

How long did it take from when you sparked up the grill to when you were eating? Still trying to get an idea about the pellet grills and a cook time would go along way. ;D

Corey

Wildcat

Wow! do not recall for sure. Almost a month and a half ago since that cook. I think it was about 45 minutes to an hour. My DC has very tight temperature control. When you put it on 350 degrees that is where it stays. Very quick to get to temp and maintains it regardless of how often you open it for a peek. Extremely quick recovery. I have not yet checked out how accurate the temp is but I think it is close. It tends to cook food faster than my house oven does simply because of the tight temp control. If you cooked chicken in your house oven at 350 - whatever time it takes will more than likely be a little faster in the DC. Although mine has a factory flaw that the company does not want to fix, it is still one of the best purchases I have ever made.

When you turn it on, it just takes a few minutes to ignite the pellets and get up to temp.
Life is short. Smile while you still have teeth.



CLICK HERE for Recipe Site:  http://www.susanminor.org/

CoreyMac

Thanks for the reply. The heatup time was more what I was interested in, guess I should have just asked that. You answered my questions perfectly.

I'm trying to sell the wife on a pellet grill over a conventional and heat-up time has been a sticking point, want to be able to come home after work and get things going fairly quick. Sounds like they heat up almost like a conventional.

Corey

Wildcat

At least as fast. Or at least my little Davy Crockett does. Can't say about the big ones. You also get a nice wood smoke flavor. The slower you cook the more smoke flavor you get. The only grill I can think of that could heat up faster is a gas grill. I should also mention that when you shut it off, it will burn off the remaining pellets in the burn chamber rather quickly and be cool enough to handle within just a few minutes. Much better start and finish than charcoal or stick burners.
Life is short. Smile while you still have teeth.



CLICK HERE for Recipe Site:  http://www.susanminor.org/