Robert-R
TVWBB Diamond Member
My first attempt with an Adam Perry Lang recipe.
Chicken was brined for 3 hours, rubbed with a mix of Ksalt, pepper, garlic salt, cayenne and then cooked over a bed of lump charcoal.
Basted with a mix of lemon, butter, evoo, oregano and other ingredients.
First (of 6) flips @ 2 minute intervals - basting each time.
Planked for 10 minutes.
Board seasoned (evoo, parsley, k salt & pepper)
Served with an arugula/lemon salad.
The chicken was actually very good in spite of carbonizing all the work involved in making the baste, the skin and my high expectations of partaking of said skin.
Would I do it again? Sure.... although not right away.
Chicken was brined for 3 hours, rubbed with a mix of Ksalt, pepper, garlic salt, cayenne and then cooked over a bed of lump charcoal.
Basted with a mix of lemon, butter, evoo, oregano and other ingredients.
First (of 6) flips @ 2 minute intervals - basting each time.
Planked for 10 minutes.
Board seasoned (evoo, parsley, k salt & pepper)
Served with an arugula/lemon salad.
The chicken was actually very good in spite of carbonizing all the work involved in making the baste, the skin and my high expectations of partaking of said skin.
Would I do it again? Sure.... although not right away.
Last edited: