More Chicken

[EricV.]

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!

 

[Tony Coloma]

How long can you wet brine?
How good were they?
Temp?
Way better looking than the chicken I ever make.

 

[DannyG]

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.

View attachment 96382

A pile of wood to get the party started, need to build some coals.

View attachment 96383

3 Breasts, 3 legs, 2 thighs, all bone-in & wet brined for 18 hours, seasoned with some Killer Hogs.

View attachment 96384

Time for the first flip at the 30 minute mark.

View attachment 96385

An illustration on high I keep the grill grate.

View attachment 96386

Drippings all over the fire!

View attachment 96387

90 Minutes later, I am calling it, time to eat!

What is that fire bowl / rack that you put in your kettle ?

 

[Brenda T]

That chicken looks awesome.

The meat didn't get mushy after that long in the brine?
I've run into that before - I must have done something wrong with my brine.

 

[Brett-EDH]

As god meant it to be. Incredible!

I think I’m doing TT over live fire tonight. I’m feeling inspired.

 

[Tim Campbell]

Eric, that is some ridiculously good looking chicken. Wow.

 

[ChuckO]

I’m more than impressed, you’ve got that attachment down