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Thread: Roadside Chicken

  1. #671
    TVWBB Member Randy G's Avatar
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    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.

  2. #672
    TVWBB Wizard Tony C.'s Avatar
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    Quote Originally Posted by Randy G View Post
    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.
    18.5" WeberSmokeyMountain,22.5" GreenOTG, Smokey Joe Silver

  3. #673
    TVWBB Fan Mike in Roseville's Avatar
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    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", Vintage 26", Vintage 22", 22.5", 18.5", 14.5"

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