Hung Chicken

[Robert-R]

Haven't hung chicken in a while & this one was almost past it's expiration date.
Figured I was doing it (& ourselves) a favor.

Slathered with mayo & then dusted with Weber's Kick'n Chicken.
Hung with some Reds in the 14.5. Pomegranate & cherry for smoke. KBB (used) briquettes for fire.

350* & 80 minutes later:

Grilled some knob onions while the chicken was laying in state.

Time To Eat!

 

[Pat G]

That looks great Robert!

Where did you get the hangers for the 14?

 

[Robert-R]

That looks great Robert!

Where did you get the hangers for the 14?

Thanks, Pat. I made the rack. The hooks are from Pit Barrel Cooker.

 

[Cliff Bartlett]

Man, that looks fantastic Robert. Never tried reds like that. Will give it a try.

 

[Pat G]

Thanks, Pat. I made the rack. The hooks are from Pit Barrel Cooker.

Dang, I knew that was going to be your answer.

 

[Barb D]

That looks awesome Robert, great cook.

 

[Rich Dahl]

What Barb said.

 

[Dustin Dorsey]

That chicken looks phenomenal!

 

[Dwain Pannell]

I’ve hung plenty of chicken ...but I really like that Potato hanging. I’m gonna steal that idea! Thanks for posting!

 

[Robert-R]

I’ve hung plenty of chicken ...but I really like that Potato hanging. I’m gonna steal that idea! Thanks for posting!

Thank you, Dwain.

fwiw - I rub the taters w/ butter, stick them with potato nails & wrap them in hd alum foil. Hang them when when I fire the coals. So... time to TBS is 1 hour (+ or -) & then cook time. Always come out good.

 

[ChuckO]

Slathered with mayo & then dusted with Weber's Kick'n Chicken

Hmmmmm, never thought mayo. Have done olive oil and have done butter, but never mayo. Will have to give that a shot. Nice looking meal Robert. No net (grate) Go big or go home, huh?