Alton Brown Ring of Fire Grilled Chicken

[Kent Perry]

Did anyone else try this rub? I was surprised how good it was. Recipe below:

http://www.foodnetwork.com/rec...en-recipe/index.html

 

[Jim Lampe]

Sounds good.
Although, watching AB on television, i tend to believe the man smoked more than meat more often in his life.

 

[Gary H. NJ]

Intesting. Briefly brine the chicken, then apply rub. Original mix of ingredients in the rub... What did the chicken taste like Kent?

 

[Timothy Hoffman]

Originally posted by Jim Lampe:
i tend to believe the man smoked more than meat more often in his life.

He was a cinematographer and video director and did work on rock videos for Mtv. So you are probably right.

 

[Michael M.]

If AB has done the research (and he always does) chances are the end product is going to be solid. From holiday turkey to fried chicken to cocktails and more, he almost always nails it in my book.

 

[Frank Eriksen]

That recipe is way too much work for me...

 

[Kent Perry]

Originally posted by Gary H. NJ:
Intesting. Briefly brine the chicken, then apply rub. Original mix of ingredients in the rub... What did the chicken taste like Kent?

It is a very complex character for a rub...I used it on chicken thighs and didn't brine them, so I put a little salt in the rub. You can taste the notes from the curry and a bit of heat with some chocolate/sweetness at the end. It's definately going in the repeat file.

 

[Carl H.]

The rub looks interesting but his direct grilling method requires a lot of careful nursing. Although it's doable, other approaches are easier and yield better results, IMO.

 

[Michael Freeman]

I just have two areas on my grill, one hot and one not. I do it skin side down on the hot and then move it to the not to finish the rest of the way. Seems easier than his ring of fire method. But, I haven't tried what he did yet so I can't really say which way is better.

 

[DK Smith]

I watched this on television last night.

I think Alton's concepts are right on the money (the brine, the cut, partial direct with indirect, and covering the breasts).
As for the execution though, that is a different story. The rub seems too complicated and hard to find for me. I would of seared for less time and cooked at lower temps indirectly. Those coals seemed far too hot for any chicken that I have seen. Its a good watch though. I liked his explanation of brining.