Mr. Roberto


 
ChuckO

ChuckO

TVWBB 1-Star Olympian
I'm the proud owner of a first gen WSM rack made by the infamous Robert-R

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It didn't do anything for Robert-R, but I have to tell you this rack is world famous. It been to Taiwan, and a parade of elephants came into camp. One of the bulls lifted the rack off the WSM, gave it a visual inspection, finding it worthy and returned it back to the WSM, exactly where it came from. Anyway, it only recently came home and I couldn't wait to document a cook on it

A couple whole chickens for $10 total

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Cut in half

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Got the WSM set up for the cook

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Got the chicken on the hook

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Let the games begin

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Got too hot, had to put the dome on

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To be continued
 
Pulled after approx on hour

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Sliced (actually it fell apart with the slightest tug)

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This was my first (and last) cook over fire doing hung chicken. It came out just fine, but the hanging system is best over charcoal, not open flame. Gotta thank Robert-R for this puppy, it's been used many times, I just couldn't document it's use
 
Jealous!!!!
I want one...
Seriously, those chickens are looking great and I have been a fan of Robert R's inventions/innovations since I joined
 
Bob Correll said:
I'm thinking there's a reason you didn't become a firefighter. :rolleyes:
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OK, so I'm a flamer :)

JesseT said:
You need to caption the dome picture "Something smells great. Oh wait...."
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You know, the "girls" love BBQ, especially BBQ chicken. They were bummed that I split the chicken and didn't cook it whole, they love BBQ Chicken Carcass.

Thanks everyone for the kind comments, turns out the family really like the hung chicken over flames and so it's not off the to do list after all. Charcoal will just have to wait
 
Getting to be that time of year. With the weather we've been having roasted chicken is the perfect choice. Looks delicious Chuck.
 
Those chickens look super, Chuck. It's good to see that you are using the rack.

Maybe a smaller fire would give you more control? Not that you are out of control...
 
Robert-R said:
Maybe a smaller fire would give you more control? Not that you are out of control...
Click to expand...
I'm going to have to figure it out, the fam has requested a repeat. I will admit they came out great, basically I didn't cut them, I just pulled them apart to serve. Skin was crispy and full of flavor. In my mind, the flavor wasn't in the meat as much as I had hoped, but apparently I was the only one who felt that way. Both chickens are now gone...so much for lunch this week....
 
Hung chicken is pretty hard to beat, imho. Super flavor. You might try getting some of the rub under the skin of the breasts & thighs.
 
Dam Chuck, you don't need to light a fire pit to stay warm on this cook, that chicken does look pretty darn tasty.
Robert-R did you a solid on the rack..= awesome.
 
Chuck. Love the picture with the dome on the WSM with the Rhode Island Red in the background searching for her friends. Awesome cook thanks for sharing. Looks like you got a least one more yard bird worth of cooking left...
 
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