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BBQ Chicken

First cook after curing out a new Weber Kettle Premium.
I got away from the Kettle for awhile and that was a mistake.

Whole chicken split in half, basic seasonings, light touch of sauce before pulling off the grill.

Cook time close to two hours at 250-300 degrees indirect cooking.

I add a touch of Cowboy charcoal on each side for the last hour and it gives a nice woodsy flavor.

There ain't one dry spot anywhere in this juicy chicken that falls off the bone!

I use Famous Daves rich and sassy some Kraft original and a touch of apple cider vinegar, Worcestershire sauce and pepper.

I usually buy whole chicken and cook split in half.
Very rarely use bone in breasts because split in half stays really tender, moist and juicy, the wings and legs are very delicious too.
I keep as much of the skin in tact as possible and this is what keeps the juices in vs cooking out.

Favorite chicken is Millers Amish which is local to my area but I use any whole chicken that looks decent.

I have compared brining the chicken overnight and it doesn't make any difference for me, just makes it more salty which I don't like.
I just get a whole chicken, split it in half and cook it low and slow with indirect heat.
Wife likes some skin crunchy and there's no lacking for that and I don't worry about a bit of charred skin because the meat inside is what matters to me.

If the liver looks good I'll give that a quick cook for a tasty snack before the chicken is done.

Happy 4th!

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This is from last last weekend. 'Tandoori style" chicken breasts. "Tandoori style" because I don't have a Tandoori oven. It came out pretty good the chicken was moist and flavorful. Served with Basmati rice, Naan, and a cucumber and dill Raita (not shown).

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Thunder storms kept me from firing up the grill today. So I took 3 trays of drumetts and mixed with a half a bottle of Carolina Treet BBQ sauce, then put it in a vacuum container for an hour. Laid them on the tray and brushed on what was left in the container.
Roasted at 325° in a convection oven for an hour and a half. Crispy skin and juicy, tender. Carolina Treet is my favorite chicken sauce. It taste like crap on your finger, but when it mixes with chicken or pork fat it is very hard to beat. This stuff does not burn. It's hard to mess up what you are cooking. ingredients are mainly water, vinegar, flour, and spices. It has been around since 1953 I believe. Google it and read the history. Of course it's very popular in the Carolina's. Though they were great. They would have been a little better on the grill.
 
^^^^^^

Those wings look great! I prefer to use a dry rub on my wings, but I may need to rethink my method.

-Dave
 
Well you have to realize, there must be thousands of ways to make wings. I'd like to try them all. Kinda like only liking Rock n Roll. You are missing out on so much more. Plus you know how I am on Jerk chicken and that's a paste kinda.
 
jimfet said:
Well you have to realize, there must be thousands of ways to make wings. I'd like to try them all. Kinda like only liking Rock n Roll. You are missing out on so much more. Plus you know how I am on Jerk chicken and that's a paste kinda.
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Good music/cooking analogy. My preference for a dry rub is only for wings, but I'm thinking that my next batch will use a sauce. The Tandoori chicken I made a few weeks ago used a marinade with whole milk yogurt. Some recipes require a sauce so I follow the recipe.

I've mentioned before that I didn't grow up with any grilling, or BBQ heritage. I've learned a lot from your posts, Jim, and others on AK. So thanks to everyone for sharing recipes and techniques.

-Dave
 
You're more than welcome. That's why I try to post recipes and how I do it. I have learned alot in this section too. I have gotten some great ideas. But as I said, the Carolina treet does not burn. It has no kind of sugar or tomatoes in it. Other sauces with sugar you put on late in the game. Indirect helps alot though.
 
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Just made some chicken skewers of breast and thigh meat. Got some boneless breast and thigh meat, cut into cubes and marinated for 24 hours in my home made hot sauce and pineapple juice. Then I cut the skewers down to 8 inches and slid on the cubes. I have this seal-able plastic container I put these in. I put 4, layer of plastic wrap, stack 4 more etc..... Then I mash down the top and it kinda molds them into half ass uniformed skewers, and let it sit in the fridge another 24 hrs. Throw them on a preheated grill at med. heat and brush on Carolina treat BBQ sauce. This is the only way my GF will eat dark meat. But Hell dark meat is almost as light as breast meat now a days. Other than the 2 day prep time, these are done pretty fast. Rains a coming, time to cover the grill.
 
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