Loaf Pan Chicken


 
Mike Coffman

Mike Coffman

TVWBB Olympian
This recipe is from the Big Bob Gibson’s BBQ book. The ingredients for tonight’s dinner are a 5
pound chicken, cinnamon applesauce (the recipe calls for plain, but this is all I had),
Worcestershire sauce and the dry rub. Since I already had the rub made up from my peach pork
butts I decided to use that one. The only thing different was I had chili powder in the rub and
no coriander.


All seasoned and ready for the pre-heated Performer at 300 degrees.


Put onto the Performer with one chunk of cherry wood and using KBB.


2.5 hours later it was done. His recipe calls for a 3.5 chicken and 2 hours, thus the extra time to get done.


After resting about 30 minutes, it was sliced.


Plated with cob and a Red Lobster Cheddar Bay biscuit.


This chicken was absolutely juicy and delicious. I was afraid that it would be greasy since it was
being cooked in the loaf pan. No need to worry there, not greasy at all. I believe the applesauce
mixture kept the chicken moist, but there wasn't an applesauce taste. The skin did not crisp up
as much as I like, but I will take moist and juicy chicken over crisp skin any day. I will definitely be
doing this one again.

Thanks for looking and hope everyone has a great week!
 
wild ideas out there, but this one looks quite successful! Bird is Lookin' Great Mike!!
I'll bet it tasted terrific!
 
Looks great! I have had this on my short list for a while now... I even found my extra loaf pan last weekend ... Now all I need is da bird
 
I've been dying to try this technique for a while now , this gives me another nudge. Great looking chicken. :wsm:
 
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