kevinstaggs
Babbling Farker
Just kind of hanging around the house Sun so I decided to cook some ribs (St. Louis) and a few thighs. Ribs were hit with some Texas Best Rib Rub from Heaven Made Products then onto the MAK at 245F. Cooked 4 yardbird thighs with some Its Incredible. Salted the chicken thighs and left them in the fridge for a few hours to tighten the skin. For whatever reason, I'm really starting to favor low salt rubs. Seems I'm loosing my taste for high salt and I like being able to add salt first then the rub. YMMV. When it was time to wrap the ribs I put the thighs on. When the ribs were close to done I moved them to the 2star's warming box and bumped the temp. The chicken skin was OK but not great. Too much time at too low of a temp, I'd say.
For sides I included one of my favorites - cabbage. Quartered it up, added way too much butter, salt & pepper and few bacon bits. I also overcooked some nice garden corn on the cob while I was goofing around with he chicken... lesson learned.
Anyway, in the end this is what we ended up with:
Any tips on how to manage yardbird and real meat simultaneously on 1 cooker would be appreciated.
Thanks for lookin'.
For sides I included one of my favorites - cabbage. Quartered it up, added way too much butter, salt & pepper and few bacon bits. I also overcooked some nice garden corn on the cob while I was goofing around with he chicken... lesson learned.
Anyway, in the end this is what we ended up with:
Any tips on how to manage yardbird and real meat simultaneously on 1 cooker would be appreciated.
Thanks for lookin'.
