Chuck Roast - Meatloaf - Chicken Thighs updated pics

[honu41]

Looking good Jim... Wacha seasoned the chicken with and how long was it cooked? It does look good and delicious...

a hui hou,

[OSD]

Honu, it's a pepper spice I mix up for chicken. They were in the smoker a couple hours and I used Pecan wood for the smoke. I didn't watch the time too close, I went by internal temp ( I pulled these at 170* ). Here's the pepper-spice I used for the chicken.

2 Tblsp course ground black pepper
1 Tblsp ground red pepper
1 Tblsp white pepper
1 Tblsp garlic powder
1/2 Tblsp onion powder
1 tsp powdered thyme
1 tsp ground bay leaf
1 tsp sweet basil

[SteerCrazy]

nice lookin meal Jim!

[Larry Wolfe]

I could go for a plate of that Jim!! Nice job!

[honu41]

Aloha Jim,

Wow, that is a nice mix you are using. Gonna have to give it a try. I grilled 30 lbs of boneless-skinless chicken thighes and about 10- lbs boneless-skinless breasts using only plain Hawaiian sea-salt. Very simple and basic plus it went well with the other foods of the "Baby Luau."

Sorry but no pix... Just the wife and I "worked" this event.

Mahalo for sharing. At the moment, my mouth is watering for your food. Any left-overs for my breakfast????

Take care and have a great week... a hui hou,

[welder]

wow looks good. How long did it take on the chuck and what temp did you pull it. I never tried a chuck before.

[OSD]

Honu, I forgot to say I did put some sea salt on the chicken along with the pepper-spice mix.
Welder, If I remember it was around 4 hours and I pulled it at 140* internal. I did let it rest in the oven with the heat off for about an hour before slicing. We like our beef a little rare. Cook them to the same internal temp as you would in an oven for the doneness you like.
And the meatloaf was coated with Hoochie Moma. It was great as sammies for lunch today.