Rich Dahl
R.I.P. 7/21/2024
For my 3000 post I decided to give a high heat chicken cook a try as my 4th cook on the WSM. Thanks to Bob Correll, Jim Lampe and others and Chris’s great tutorial for showing the way.
Had some huge chicken breasts and a few drums that had aged long enough in the freezer.
Used Weber’s Kick’n Chicken on the breast’s and Weber’s Steak ‘n Chop on the drums.
While we watched the Cardinals get hammered by the Broncos we made four pizzas to freeze for those times you just want something easy for dinner.
Full chimney fired up on the performer and a second 1/2 load of unlit underneath that.
Just for giggles I used the Maverick to see what kind of grate temps I would get, after about 20-25 minutes I came out to put the chicken on and the Mav read 458 at the top grate. A little too toasty but great for browning the skin so I put the chicken on skin side down to brown the chicken skin for about 15 minutes and it dropped just below 400 and stayed there the whole cook.
Results, the drums took about 45 minutes and the breasts about 75 minutes.
Sides were a couple of baked taters on the gasser and some Brussels sprouts cooked in butter with bacon on the CI, no action shot, also on the gasser.
I have to say it was the best chicken I’ve ever grilled, very moist and crispy skin… perfect!
Will be doing this again and very often.
Ever present chow hounds looking for a hand out.
Thanks for cruzin by.
Had some huge chicken breasts and a few drums that had aged long enough in the freezer.
Used Weber’s Kick’n Chicken on the breast’s and Weber’s Steak ‘n Chop on the drums.
While we watched the Cardinals get hammered by the Broncos we made four pizzas to freeze for those times you just want something easy for dinner.
Full chimney fired up on the performer and a second 1/2 load of unlit underneath that.
Just for giggles I used the Maverick to see what kind of grate temps I would get, after about 20-25 minutes I came out to put the chicken on and the Mav read 458 at the top grate. A little too toasty but great for browning the skin so I put the chicken on skin side down to brown the chicken skin for about 15 minutes and it dropped just below 400 and stayed there the whole cook.
Results, the drums took about 45 minutes and the breasts about 75 minutes.
Sides were a couple of baked taters on the gasser and some Brussels sprouts cooked in butter with bacon on the CI, no action shot, also on the gasser.
I have to say it was the best chicken I’ve ever grilled, very moist and crispy skin… perfect!
Will be doing this again and very often.
Ever present chow hounds looking for a hand out.
Thanks for cruzin by.
. The chicken looks perfect.
