Peter Gallagher
TVWBB Wizard
The Saveur summer grilling issue arrived recently - There's always a few interesting things in it - This year there's a recipe for Gai Yahng. The recipe looked OK, I was more intrigued by the technique they use to cook the chickens, as shown in this picture. The birds are cooked at high temperature, but up away from the fire to maintain good color. I figured cooking on the WSM lower rack with no pan would do the trick, so I gave it a shot. It went down like this:
I like to brine my chickens, so i did my basic brine of salt, sugar, lemon garlic, pepper - For the Gai Yahng, I tossed in a bunch of cilantro.
After brining, I picked up the recipe with the marinade. I spatchcocked the fella and tied it up. This chicken was not going to escape!
I cranked up the heat, added some peach wood, and let the WSM do its thing.
We didn't eat it that night, so no plated shots, but here's the done product - It was very flavorful, the color seemed right, and it was a fun cook - what more can you ask for!
I like to brine my chickens, so i did my basic brine of salt, sugar, lemon garlic, pepper - For the Gai Yahng, I tossed in a bunch of cilantro.
After brining, I picked up the recipe with the marinade. I spatchcocked the fella and tied it up. This chicken was not going to escape!
I cranked up the heat, added some peach wood, and let the WSM do its thing.
We didn't eat it that night, so no plated shots, but here's the done product - It was very flavorful, the color seemed right, and it was a fun cook - what more can you ask for!
