EricV.
TVWBB Guru
I just posted a similar cook a few weeks ago, but I cannot stress how good open fire chicken is. If you have an opportunity to grill on an open a fire, I doubt you will ever go back to the more conventional methods.
A pile of wood to get the party started, need to build some coals.
3 Breasts, 3 legs, 2 thighs, all bone-in & wet brined for 18 hours, seasoned with some Killer Hogs.
Time for the first flip at the 30 minute mark.
An illustration on high I keep the grill grate.
Drippings all over the fire!
90 Minutes later, I am calling it, time to eat!
A pile of wood to get the party started, need to build some coals.
3 Breasts, 3 legs, 2 thighs, all bone-in & wet brined for 18 hours, seasoned with some Killer Hogs.
Time for the first flip at the 30 minute mark.
An illustration on high I keep the grill grate.
Drippings all over the fire!
90 Minutes later, I am calling it, time to eat!
