Mike Coffman
TVWBB Olympian
Chicken was seasoned with a mixture of kosher salt and garlic pepper. Refrigerated, uncovered,
for 5 hours to let the skin dry.
Put onto the Performer, using RO lump and a chunk of pecan and apple wood. Skin side down for
the first 30 minutes. Cooking at 350 to 375. Chicken was flipped after 35 minutes (no photo).
Chicken is done.
Chicken was drizzled with Big Bob Gibson’s Alabama White Sauce (Meathead’s way) and served
with sautéed zucchini and onions.
I have always been disappointed with the rubbery skin on my chicken, so this time I tried a
different method and it definitely crisped the skin. I believe I can attribute this to the uncovered
dry brine and the higher temperatures. This is definitely the way I will be doing my chicken for now on.
Really delicious, juicy and with just the right amount of smoke flavor.
Thanks for looking!
for 5 hours to let the skin dry.
Put onto the Performer, using RO lump and a chunk of pecan and apple wood. Skin side down for
the first 30 minutes. Cooking at 350 to 375. Chicken was flipped after 35 minutes (no photo).
Chicken is done.
Chicken was drizzled with Big Bob Gibson’s Alabama White Sauce (Meathead’s way) and served
with sautéed zucchini and onions.
I have always been disappointed with the rubbery skin on my chicken, so this time I tried a
different method and it definitely crisped the skin. I believe I can attribute this to the uncovered
dry brine and the higher temperatures. This is definitely the way I will be doing my chicken for now on.
Really delicious, juicy and with just the right amount of smoke flavor.
Thanks for looking!