Chris in Louisiana
TVWBB All-Star
First cook of Cornell chicken, per Meathead's version on Amazing Ribs. Similar to the Roadside chicken often posted about on here.
Marinaded the chicken (quartered) in part of the marinade for about 3 hours. Used the rest to baste regularly during cooking, until last 15 minutes or so.
Meathead says cook indirect at 225-250 or so. I put a chimney full of Stubbs on one side of my Weber OTG behind fire bricks, and lid temps were 400 or so even with bottom vent closed. Needed it for this 5 lb. bird. Took about an hour indirect, basting and flipping from time to time, with no danger of overcooking. Then moved the bricks and spread the coals, and went direct heat (lid off for this part) to crisp it up.
We enjoyed it. Very moist, and good flavor. Served it with Fresh Corn Salsa with Tomato (Cook's Illustrated), and some sweet potato fries and fried okra.
Sorry for the blurry cellphone pic.
Marinaded the chicken (quartered) in part of the marinade for about 3 hours. Used the rest to baste regularly during cooking, until last 15 minutes or so.
Meathead says cook indirect at 225-250 or so. I put a chimney full of Stubbs on one side of my Weber OTG behind fire bricks, and lid temps were 400 or so even with bottom vent closed. Needed it for this 5 lb. bird. Took about an hour indirect, basting and flipping from time to time, with no danger of overcooking. Then moved the bricks and spread the coals, and went direct heat (lid off for this part) to crisp it up.
We enjoyed it. Very moist, and good flavor. Served it with Fresh Corn Salsa with Tomato (Cook's Illustrated), and some sweet potato fries and fried okra.
Sorry for the blurry cellphone pic.
