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Thread: Roadside Chicken

  1. #661
    TVWBB Olympian
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    Quote Originally Posted by Rita Y View Post
    I now have the best smile of the week.

    Rita
    As do I. Thanks to all for the kind words.
    "When I die, I'll donate my body to science too see how big my smoke ring is "
    Lump, It's what I'm cooking over. Chris A, Thanks for letting me play here.

  2. #662
    TVWBB Hall of Fame JimK's Avatar
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    In honor of your recent return, I'm making Roadside for dinner tonight.
    ; ; ;

  3. #663
    TVWBB Member fritz's Avatar
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    Has anyone made Roadside Chicken on a rotisserie ?

    I know the recipe calls for chicken pieces and a lot of basting. Any tips doing a whole bird on a Rotisserie?
    ----------------------------------------
    "There's room for all Gods Creature's.....right next to the mashed potatoes"

    WSM 18.5" / FireMagic built-in charcoal grill


  4. #664
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    Thanks OP for this recipe! I forgot to not put in oil for marinade, and it was still really good! I did baste also ...

  5. #665
    TVWBB Pro Bruce's Avatar
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    I have also been contemplating this recipe for a whole bird on my rotisserie on my Genesis 1000 gasser. I would also like to see some replies to this question.

    And for anyone who has done this, some details on the process would be appreciated. I get the recipe for the marinade for roadside chicken, but would like some details on the process of adapting it to a rotisserie on a gasser.

  6. #666
    TVWBB Pro Bruce's Avatar
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    Well, I made this today. FIrst thing grilled in my newly restored Weber Genesis 1000. It came out fabulous. It was certainly a hit with my daughter and her boyfriend. I also cooked three ears of sweet corn and three baked potatoes while the 6 lb chicken was turning.

    I marinated without oil for about three hours and cooked it for a bit over three hours before it got to 165. I started the cook down close to 200 but after about an hour, I got the grill temps dialed in to right at 300 degrees using the front burner. I also used a few chunks of cherry wood for the smoke flavor and was tasty and evident in the chicken. I basted it every 30-15 minutes and replaced the wood chunks three times.




  7. #667
    TVWBB Pro Bruce's Avatar
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    I just did my second chicken today. It came out better than the first. I had premade 4 small tin foil packs of cherry wood chips ahead of time and swapped them in as necessary. That helped ensure a really quailty smoke flavor to the chicken. I did make two small mistakes this time however. I marinated the chicken for a few hours ahead of time in the sauce the same as before, but this time I forgot to leave the oil out of the marinade. It did not seem to make a difference. Maybe it was better???? Also, I forgot to put a drip pan under the chicken and didn't realize it until an hour into the cook. Boy, the drippings sure do collect quickly in the drip pan under the grill. I got it put in and didn't seem to cause any real issues.
    The wife loved the chicken. Definitely will be looking for some good deals at the grocery store for whole chickens and stocking up for the freezer.
    Thanks for the recipe and directions.

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