Kettle Smoked dry brined Chicken

[Bob Correll]

Jamie, in his Weber's Charcoal Grilling cookbook, has a recipe for smoked chicken.
I've made it several times, always adjusting the seasoning to our taste.

Heavy coat of K-salt inside and out.

Wrapped in plastic in the fridge for 2 hrs. then thoroughly rinsed, dried, and Penzey's Adobo seasoning for the rub.

Blue smoke rising from pecan and hickory wood.

My little foil tub of livers are done.
(note to Mr Lampe, if you can chide me with pics of b-sprouts, this is pay back!)

Here's a bite for you Jimmy:

My priorities are to cook food properly, and make it taste good.
I don't worry too much about presentation, so when I wanted to get the thighs done, I had no qualms about splitting the skin, and going direct.

Plated with some boiled reds, and glazed carrots.

Good eats!

Thanks for stopping by!

 

[Tony R]

The plated pic looks delicious!!
This are some great photos Bob.

 

[Dwain Pannell]

Nice Bob. What did you think of the dry brine? Did it work well?

 

[Andy Beers]

great lookin eats

 

[Bobby P]

Chicken taters and carrots what a tasty trio. I like your liberal use of fresh ground black pepper too.

 

[Mike_L (Big Mike)]

What is the point of a dry brine? What i thought brines do is pull all the liquid out and then when the salt dissolves the juices are forced back into the meat. This causes the wet brine juices that are flavored go back into the meat. So what is the benefit of a dry one?

 

[Mike Coffman]

Fantastic looking chicken and photos Bob! And I'd eat that whole pack of chicken livers!

 

[John Solak]

Very nice chicken and sides Bob!!

 

[Mike Cosgrove]

I like it, I like chicken livers too.

 

[Mildo]

Very nice bird Bob!!!
I have one of Jamie's cookbooks (in Czech translation!). But this recipe is not there. We urgently need more Jamie's cookbook in which I can find it. Or any other of his book!!!
Now seriously.
I like people of your type. Here or there, or there ...
I like people like you Bob.
Thank you for what you are. (Because I know what you are)

Supplement to Jim: I love liver of any animal!!!

 

[Paul Kastner]

Taking ordinary chicken and making it gourmet

 

[Bill W. Michigan]

Heck yeah Bob I'll eat that chicken and the liver too. By the way what happened to the gizzards and heart?

 

[JimK]

God eats, Bob! I'll pass on the livers though.

 

[Jim Lampe]

Here's a bite for you Jimmy

Bob, you KNOW I prefer to soak my liver and NOT chew it...SO. Keep it please
the bird on the other hand.... you can give that to me anyday!

 

[NeilH]

Very nice looking chick Bob.

 

[Brian Dahl]

I like it, I like chicken livers too.

Me three or four! Really like the idea how you cooked 'em! Were they seasoned, Bob?

 

[Rolf Jacobsen]

Very nice Bob, (as always). I found the recipe and will be giving it a try. Chicken is one of Nancy's favorites. Thanks.

 

[lee m]

I love cooking the whole bird like this. Results look great. Thanks for sharing.

 

[Boss Banks]

Looks delicious!

 

[Tim McCann]

Pretty plate!