Cajun Butter injected PBC-style Roasted Chicken

[Dwain Pannell]

This was what I call a donor cook. The intent is to eat well tonight, but with the ulterior motive to create leftover roasted chicken for Cinco de Mayo Flautas.

I injected it (in the sink to contain the mess)

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...then dusted with Cajun Shake (my favorite seasoned salt)



...then stashed it in the fridge for a few hours to dry the skin



...then smoke-roasted it PBC-style (hung over live coals)



...finally, after allowing it to rest, carved it and served with Mac n cheese and baked beans

 

[Lynn Dollar]

Dayuumm, that makes me hungry

 

[Wilfredo Vargas]

Wow! Looks fantastic!

 

[BFletcher]

I want your chicken! This is trivial, but what was your hanging implement?

 

[Brad Olson]

This is trivial, but what was your hanging implement?

Uh, I'd say that's more personal than trivial. And a little harsh to refer to it as trivial.

 

[Joe InJersey]

Damn, Dwain! I'm glad to see you still at it. Always good stuff!

 

[Dwain Pannell]

I use the Weber Expandable Cooking Rack and use a turkey frier grappling hook.

 

[Cliff Bartlett]

Masterful cook Dwain! Bet that buttery injection paid off. That rack works great for PBC style cooks. I don't use mine often enough. Looking forward to seeing the Flautas on Tuesday!

 

[Pat G]

Looks great Dwain!

 

[Dwain Pannell]

Masterful cook Dwain! Bet that buttery injection paid off. That rack works great for PBC style cooks. I don't use mine often enough. Looking forward to seeing the Flautas on Tuesday!

here ya go

 

[Cliff Bartlett]

Yeowzerrrrr! My wife and I do quite a bit of Mexican cuisine but neither of us has done flautas. Will have to give them a try. Thanks Dwain. Looks great.

 

[Bruno]

Very nice!