I am still amazed with my Bradley. Just when it seems you couldn't possibly make anything better, along comes the chicken on the throne. I don't know why I waited so long to make that in the smoker, but I made one on Saturday, and if it weren't socially acceptable to not eat the bones, they would've.
The recipe was awesome (I didn't put the rub on overnight-I was too lazy) and I marinated it in the Reveo (thanks Bill) I used a light beer (long story on my dark ale I purchased and then came home without) but it was still good. I only did one, which was a huge mistake, since my kids ate more than my husband and I did!!
Anyway, I have learned how to use the guru without the ramp on, and it makes a difference in the cooking time and I am happy about that.
Still reading your posts, but am way busy, but I wanted to check in. I have not dropped off the planet yet!
A couple of weeks back I wondered what happen to you. Glad you still having fun with the unit. [^]
Olds
(http://www.susanminor.org/Rayeimages/gif/Launch47.gif)
Glad to see a post from you Moe! I was just thinking about you yesterday!
Bill
<i>There is room on earth for all God's creatures....on my plate next to the mashed potatoes.</i>
Moe,
I was thinking of you a while back when I was doing some peppers. I remember you saying something about adding water chestnuts to your bells to add some texture. I think I have another answer, I started addind cheap little tiny shrimp you buy at W/M. It adds a great texure along witha tiny bit of flavor but the diffrance is the texure when you eat it, it's just not peppers and cheese....Just a thought.
(http://www.susanminor.org/Rayeimages/mallardwacker/peta-sucks.gif)
SmokeOn,
(http://www.azbbqa.com/forum/phpbb2/images/avatars/gallery/AZBBQA/mallardsmall.gif)
mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...