Anthony W.
TVWBB Fan
I own a new Performer and have been a long time reader of this form. Was wondering how to get
the ultimate chicken. Would spatchcock, Weber
Poulry holder or rotisserie be best and would brining or marinating the whole bird be a choice., did a brine last night of a spatchcock chicken and it came out pretty good, but the skin came out sort of dry as I
put 2 chunks of hickory but the flavor was great. My next test will be a brined whole
chicken and put on the roaster and cooked
to 175. I love the flavor of the Portuguese
chicken. I'm trying to replicate that chicken.
I know its cooked slowly 40-45 minutes but that
all I know, I did make my own piri piri sauce.
Thanks
Anthony
the ultimate chicken. Would spatchcock, Weber
Poulry holder or rotisserie be best and would brining or marinating the whole bird be a choice., did a brine last night of a spatchcock chicken and it came out pretty good, but the skin came out sort of dry as I
put 2 chunks of hickory but the flavor was great. My next test will be a brined whole
chicken and put on the roaster and cooked
to 175. I love the flavor of the Portuguese
chicken. I'm trying to replicate that chicken.
I know its cooked slowly 40-45 minutes but that
all I know, I did make my own piri piri sauce.
Thanks
Anthony