CorgiRed44

Got my chicken at a steady 270! Oh yea. Getting hungry.

Chicken quarters. Should be ok?

Is that rust though?? Do I have to remove it?

It's only in the spots where I put the first few pieces of bacon.

I did a big thing of bacon. Let the bacon grease sit for about 10 minutes. Dumped it. Wiped down with paper towels. Added hot water. Scrubbed with paper towels and salt. Put on stove to dry any excess water. Now it looks like there is rust on it. Did I do something wrong?

Or is it just stuck on food? I will try to get a picture.

I live in New Orleans and want to have a small garden in my backyard. I was thinking about tomatoes and cucumbers.

Should I start with seeds, stems, or plants?
If seeds what are some online stores you would suggest, when to plant, what soil to start in seedling pots?
What other veggies can I try?

Got hickory. Do I need to soak them?

How long on the brine?

Quick google looks like people are against hickory for chicken. Mainly pecan and cherry.

Ok. I'm just going to go with some chicken thighs then. Maybe some wings or legs?

I'll give them a try in a brine too.

What rub should I use with chicken?

About 8 hours?

Do I def need to burn some coals in it alone before the first use? Can I do that now, and then cook something right after?

I was going to use the Franklin seasoning mix. Are there any other ones I should look at that I can just buy ready to go?

I'm going to do a boston butt. Can I stick a chicken thigh in there too, just to test? Would that be too long?