First attempt at RSC


 
C

ChrisPM

TVWBB Fan
I burned the skin a little but it was still good. I marinated it for about 7 hours without the oil and substituted real onion for the powder since I was out. I added the oil to the marinade after I took the chicken out and boiled it to kill off any nasties. I then basted it about every 10 minutes or so. Served up with grilled corn (with mayo, chili powder, grated parmesean and fresh lime juice), potato and mac salad. Everyone liked it but I was told that they like Cornell chicken better. I'll need some practice with this one before it becomes a family favorite.
 
Chris, you did RoadSide she-cone PROUD!
Looks Fantastic!
This photo looks like you've dressed up the corn ready for Sunday Mass
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Holy Smokers, Too Fancy for me, I'd end up eetin' the corn while doin' that
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Great Cook Chris
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I'll need some practice with this one </div></BLOCKQUOTE>

Chris,
Looks like a fine cook to me.
Are you going to do anything next time that you didn't do this time in order to make it "better"?

Can I suggest:
Get some Onion Powder,
Make 2 batches of "juice", 1 for the marinade and one for grilling. That way you'll eliminate any possibility that using the marinade when grilling had anything to do with the family not liking it as well as Cornell.

Make sense?

I did it that way last week, and it was the best RSC I've ever done. VERY flavorful, tender and juicy.
 
While "boiling" the marinade was definitely the right thing to do if your reusing, without question, it alters the flavor. As Charles says; "Make 2 batches of "juice".
 
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