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**The Sauce Blog**
April 21st, 2015, 12:56 pm
#1
* Wichita ** Wichita *
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  • Joined: August 22nd, 2014, 11:53 pm
  • Posts: 207

Very well.

I cooked seven chickens on my Durango.

1_seven.jpg



Seven mini chickens (Rock Hens). Truly only scratching the surface on capacity.

2_scratch.jpg



About half way through the cook, getting some great color with pecan and peach running between 270 and 300.

3_in progress.jpg



They finished off great. I failed to get any plated shots as we were too eager to dig in. Kind of a novelty, but everyone enjoyed having their own bird.

4_money.jpg



Thanks for looking. :)

Durango 24
April 21st, 2015, 1:03 pm
#2
Site AdminSite Admin
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  • Joined: April 18th, 2014, 3:12 pm
  • Posts: 2408

Looks really good!

Yoder_Herb
April 21st, 2015, 11:44 pm
#3
* Wichita ** Wichita *
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  • Joined: August 16th, 2014, 10:02 pm
  • Posts: 246
  • Location: Iowa
April 22nd, 2015, 1:23 am
#4
* Cheyenne ** Cheyenne *
  • Joined: November 28th, 2014, 12:53 am
  • Posts: 91

Winner winner chicken dinner indeed.

April 22nd, 2015, 7:56 am
#5
* Abilene ** Abilene *
  • Joined: April 12th, 2015, 9:27 pm
  • Posts: 47
  • Location: Northern NJ

Wow, nice work. Great color. Here's the big question...........How was the skin?

April 22nd, 2015, 10:53 am
#6
* Wichita ** Wichita *
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  • Joined: August 22nd, 2014, 11:53 pm
  • Posts: 207

Thanks all.

I finished them with a little higher temp, somewhere just over 300. So the skin was definitely bite through and didn't pull away. Not really crispy. These are pretty young birds so there is little fat.

Durango 24

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