Hot and Fast

[Cliff Bartlett]

Pulled out Chris's recipe for Hot and Fast Chicken yesterday. It was another hot day so crispy chicken sounded good. Made up some parmesan potatoes and a brussels sprouts and shallot hash for the sides. Here goes.

I've been cooking a lot of these chickens.



Halved it.



It was 107 yesterday. Put a couple of tablespoons of butter in my skillet and took it outside and placed on table for about a minute to make another trip and came out to this.



Softened up some shallots.



Added some butter and water and let roll until evaporated. Saved till later.



Switched rub to Weber's Kick'n Chicken.



Got it on my 18" WSM, no water pan, full throttle.



Got some cut up baby reds going while chicken was working side 1.





After 30 minutes, no peeking, flipped the chicken.



Got the sliced sprouts on the grill.

 

[Tim Campbell]

Man, this looks outstanding, Cliff. How is that rub?

 

[Cliff Bartlett]

The liquids evaporated and just about done.



Moved into the house and added the shallots.



Pulled the potatoes.



Chicken temped right around 165.



Plated it up.





Lived up to the promise of crispy skin. Meat was moist and delicious. Have a good week everyone and thank you for looking!

 

[Cliff Bartlett]

How is that rub?

It is outstanding. Definitely has some kick’n in it....nice heat level. Good garlic and onion there as well.

 

[Andrew IBSP]

Nice looking chicken!

 

[JimK]

Wow. Bird and sides look fantastic!

 

[Bruno]

See you next Sunday!! That all looked awesome!!

 

[M Mason]

yum!

 

[Tony R]

Everything looks so good

 

[russ olin]

Winner winner chicken dinner & sides too. Stay cool & safe!

 

[Timothy F. Lewis]

Cliff, I’ve said it before, you have some of the best looking cooks posted anywhere! That simply looks amazing!
I might just have to tell my wife I’m going out for a pack of cigarettes and come for dinner!

 

[CaseT]

Yum! I just pulled a whole chicken out of the freezer. Think I’ll snatch it and spin it in the minitisserie.