Page 68 of 68 FirstFirst ... 1858666768
Results 671 to 675 of 675

Thread: Roadside Chicken

  1. #671
    TVWBB Member Randy G's Avatar
    Join Date
    Apr 2011
    Location
    Palmetto Bay, Florida
    Posts
    87
    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
    Join Date
    May 2007
    Location
    Virginia Beach,VA
    Posts
    1,548
    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
    Join Date
    May 2017
    Location
    Roseville, CA
    Posts
    177
    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", PK Classic

  4. #674
    TVWBB Member Evan T's Avatar
    Join Date
    Aug 2008
    Location
    York, PA
    Posts
    59
    This recipe is the best!! Reminds me of the Sertoma chicken bbq at Longs Park as a kid growing up. 👍

  5. #675
    TVWBB Member Evan T's Avatar
    Join Date
    Aug 2008
    Location
    York, PA
    Posts
    59
    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.
    Agreed! The skin gets nice and crispy with that method.

Page 68 of 68 FirstFirst ... 1858666768

Similar Threads

  1. Roadside Chicken
    By Dean V in forum Photo Gallery
    Replies: 15
    Last Post: 08-29-2013, 07:45 PM
  2. Roadside Chicken
    By Mike_L (Big Mike) in forum Photo Gallery
    Replies: 15
    Last Post: 07-05-2013, 06:08 AM
  3. Roadside Chicken
    By Willie B in forum Photo Gallery
    Replies: 10
    Last Post: 01-10-2012, 08:05 PM
  4. Roadside Chicken
    By Larry Wolfe in forum Grilling
    Replies: 5
    Last Post: 06-30-2010, 08:45 AM
  5. Roadside chicken
    By james milstead in forum Grilling
    Replies: 1
    Last Post: 02-02-2010, 09:26 AM

Tags for this Thread

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •