UpSouth BBQ

Alright, I am getting ready for my next BBQ assignment. Much like my last post on Smoked Chicken Mojo Criollo but instead of a marinade we are going to brine the chicken halves and them BBQ them.  The recipe is straight forward and looks easy enough.  This is the las lesson on chicken and next I’ll start pork ribs.

Just on a side note I used the leftover Chicken from the last lesson to make hot pulled chicken sandwiches on last weekend’s camp out with the Scouts at Givens Hot Springs.  They were so good.  I am beginning to think that leftovers will be as good in other recipes as the BBQ it’s self.

Tags: BBQ, Idaho, Low and Slow, WSM