No one can tell me otherwise. The WSM w/o the water pan and a blazing hot fire with 2 chimneys of KBB and a chunk of wood is the best way to make RS chicken. Far enough away from the flames but close enough too.
So good.
No one can tell me otherwise. The WSM w/o the water pan and a blazing hot fire with 2 chimneys of KBB and a chunk of wood is the best way to make RS chicken. Far enough away from the flames but close enough too.
So good.
I cook mine this way but I use hardwood charcoal. I got a craving for RSC today so I got a huge pack of thighs for tomorrow.Originally Posted by Randy G
18.5" WeberSmokeyMountain,22.5" GreenOTG, Smokey Joe Silver
I tried the RSC recipe today with some chicken quarters on the 26.75" with the SNS (no water) and Western Lump...DELICIOUS!
When I first whipped up the marinade it smelled like salad dressing (and can seriously be used as such). I subbed a pinch of celery seed and a few shakes of salt (in place of celery salt). I reserved some for basting. Let the chicken sit for about 6 hours in the bag. Used some of my rib/chicken rub on the other quarters as a control. The non-RSC was really good. But I think the RSC as a marinade/baste is excellent! I think any oil vinegarette could simulate it in a pinch, but the white vinegar and the sugar give a clean vinegar "bite" with a hint of sweet that is really memorable.
Next time I would double the recipe and use a finishing seasoning (dust) or maybe a light glaze. But seriously, it was really tasty as-is.
For some reason, even though the ingredients read like a bottle of Italian Dressing, this tastes better. What struck me was the slight sweetness. I really enjoyed it.
26.75",
22.5", PK Classic
This recipe is the best!! Reminds me of the Sertoma chicken bbq at Longs Park as a kid growing up. 👍
Agreed! The skin gets nice and crispy with that method.
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