The Texas BBQ Forum

thanks, T-Dragon, good point - - - - I can't wait to butterfly one and fix it Jamaican Jerk Style for my oldest Step-son

Nice Happy Meal. I won't even go to the trouble for a chicken. Give me turkey or nothing.

Good looking bird Em
Don't think I've ever done a Cornish. Are they that much better then regular yard bird.

Bill

Good look'in bird right there for sure. I don't know if it's the cooler weather or what but I did a large hen a couple of night's ago and after 2 hour's on the pit it still wasn't done, finished it off in the oven at 325 for almost an hour, I was hungry.

bondobill wrote:Good looking bird Em
Don't think I've ever done a Cornish. Are they that much better then regular yard bird. Bill

I could not tell any difference when done on the Can, Wild Bill, the Cornish was Good but I can't truthfully say any better - - - not as much meat per time spend fo sho

WillieP, that cooler weather could have been a factor but my temp gauge in the dome was straight up perfect to hotter throughout the cook

Last of Larapin Leftovers "Dixie Style"

Took out a Chinet Sectional Plate, nuked an ear, nuked some can Cornish and some Collards.
Poured up a Rebel Jigger of Cultured Cow Liquor and chow time was "ON".

Here's the reason for my Sectional Plate choice

Nothing Personal, Y'all, just a silly gift from my Step-Son that was perfect for the buttermilk chaser

(But still jealous of the meal AND the glass!).

I might draw some back lash for this but I couldn't think of any thing but hand stripping my collards.

Not at all, Sir Juice-Tone, I used to do the same but found the cutting board and paring knife to be the BOMB

JustinCouch wrote:I might draw some back lash for this but I couldn't think of any thing but hand stripping my collards.

Ditto here too jc, grab thick end and pull and strip. I sometimes use a knife.

Russ