Results 1 to 3 of 3
  1. #1
    Join Date
    Oct 2011
    Location
    Chicagoland Area
    Posts
    8,047
    Post Likes

    Smokey lemon chicken.

    Doesn't get any easier than this. 1 chicken about 5-6lbs, 2 lemons, and some garlic pepper. Set the temp on the camp chef for 300* Sliced one lemon and slid it under the skin of the chicken. Second lemon was perforated with a fork and stuck into the cavity. Roughly 2-1/2 hours. Liver heart and gizzard were done in 1/2 hour. Let sit for 1/2 hour under foil.
    Attached Images Attached Images  
    Officially, Down for the count

    YOU HAVE TO GET OFF YOUR ASS TO GET ON YOUR FEET

    I know enough to know, I don't know enough
    Liberalism-Ideas so good they mandate them

  2. #2
    Join Date
    Mar 2008
    Location
    kansas
    Posts
    1,665
    Post Likes
    Looks good how was the skin? I usually run a little hotter to crisp the skin up
    Honeywell you can buy better but you cant pay more

    I told my wife when i die to sell my fishing stuff for what its worth not what i told her i paid for it

  3. #3
    Join Date
    Oct 2011
    Location
    Chicagoland Area
    Posts
    8,047
    Post Likes
    Thread Starter
    Quote Originally Posted by crazzycajun View Post
    Looks good how was the skin? I usually run a little hotter to crisp the skin up
    Skin came out perfect.
    Officially, Down for the count

    YOU HAVE TO GET OFF YOUR ASS TO GET ON YOUR FEET

    I know enough to know, I don't know enough
    Liberalism-Ideas so good they mandate them

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •