I go by temp in breast and thigh, when breast is about 10° from done i cover with foil. Its stuffed with a mix of apple and oranges.Wowzers. That is low and slow for a bird. I can't tell, is it stuffed? Looks great. Do you temp it with a thermometer in the breast &/or thigh or just go by time or what?
Home made chicken noodle soup with carrots, celery, onion, garlic, and dill. MMmmmmmm!!!
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I will be making a large batch of that following Thanksgiving. I make kind of a soup base made with lots of carrots, celery and onion, with no noodles. Then I portion it off in 5 or 6 batches and freeze those. Then when we are ready for it for dinner, I thaw it out and add a can of chicken broth, boil some noodles in another can of chicken broth and then mix those together. That makes a full batch that is plenty for both of us to eat for at least a couple of meals. Crumble up a little bit of cornbread in it and it is a hearty meal. I don't put red pepper in mine because the wife does not like the spice, so about 6 or 8 dashes of Tobasco or Louisiana Hot Sauce give it the kick I like. That lasts us most of the winter for a real quick and delicious meal.That’s exactly what I cooked tonight.
Added a little crushed red pepper for some light heat.
No, but I love mac n cheese and I love smoled anything so I'll be trying this.
Got a recipe?
Any of you guys ever made Smoked Mac & Cheese? They have been talking about it in the cast iron cooking group and it sounds good. I may need to find a cheap electric smoker.
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I will be making a large batch of that following Thanksgiving. I make kind of a soup base made with lots of carrots, celery and onion, with no noodles. Then I portion it off in 5 or 6 batches and freeze those. Then when we are ready for it for dinner, I thaw it out and add a can of chicken broth, boil some noodles in another can of chicken broth and then mix those together. That makes a full batch that is plenty for both of us to eat for at least a couple of meals. Crumble up a little bit of cornbread in it and it is a hearty meal. I don't put red pepper in mine because the wife does not like the spice, so about 6 or 8 dashes of Tobasco or Louisiana Hot Sauce give it the kick I like. That lasts us most of the winter for a real quick and delicious meal.
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