Chicken on the 4th of July

[ChuckO]

Man was I happy with this cook, my favorite chicken yet. Skin was crispy, but when I cut the chicken it got the skin wet. I brined this guy for two days and it was fantastic. I finally got my hands on some Weber Kickn' Chicken, excellent!!!

I held this temp for the whole cook, that lasted just shy of two hours

Done

Did some Brussel Sprouts for the first time, got some good help here on the how to, I was very happy with them

Happy 4th of July everyone, thanks to all those who serve

 

[James Lake]

Bird looks huge and good....nice cook my friend.

 

[Clint]

Bird looks huge and good....nice cook my friend.

I agree! Couldn't be better!

Happy 4th!

 

[Craig Alumbaugh]

Good looking bird and sides

 

[JRAiona]

That is a huge bird Chuck. It looks awesome. How did you do the sprouts?

 

[Rich Dahl]

Great looking bird and sides.

 

[Barb D]

That's one big bird looks delicious and great sides.

 

[Bill Schultz]

Love the Kicken Chicken too, you did real well with it my friend

 

[Bob Correll]

Pass the bird, hold the sprouts!
She's a looker Chuck!

 

[Matthew]

That chicken looks a little

Love the Kickin Chicken.... Was talking to one of the creators/thinktank the other day.... Love it...

 

[K McCarthy]

I just recently saw and tried the Weber "Kick'n Chicken" rub a few weeks ago. I loved it! Good stuff

Kev

 

[Cliff Bartlett]

Great looking cook Chuck!

 

[russ olin]

Big bird looks fly away guud!

 

[Tony R]

I bet it was delicious

 

[Frank H]

I love a whole chicken on the WSM and that kickin chicken is excellent. Nice work.

 

[ChuckO]

That is a huge bird Chuck. It looks awesome. How did you do the sprouts?

Sorry, I didn't see your question earlier. That's my first time cooking them, I par-boiled them about five minutes and then on the grill for probably another 10 minutes (on medium) These just had S&P with a little olive oil. I wasn't sure if I would like them (I hate lima beans and they remind me of lima beans) but they were really good. I will probably try something different the next time I cook them, I got lots of good ideas in the below thread

http://tvwbb.com/showthread.php?60491-Brussel-Sprouts-Question