Old school BBQ smoked chicken


 
Brett-EDH

Brett-EDH

TVWBB Olympian
Got some rain today. And decided to cook in it. Felt good to have some moisture in the air.

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A bunch of spices and some Kinders bbq sauce in the mix along with some ACV and evoo. Added some wood chunks atop the grate.

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Served with some oven roasted yams and a Greek tomato, red peppers, Kalamata olives and feta salad.
 
DanHoo said:
Those look good. I need to get some overhead cover to grill under. Looking like an El Nino fall and winter
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.80” rain in 10 minutes was reported. We were grocery shopping when the heavens opened up. We forget that it can really rain here.
 
Tony Coloma said:
Old school. (No I did not use the term OG.)
Back in my day (hey kid get off my lawn) bbq chicken was charred on the outside, raw on the inside, and covered in open pit xxxx.

Thankfully grills have improved (less flare, more temp control, temp zones, etc.) And tastes have improved levels.
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These were perfect. Breasts pulled at 157° and the thighs were 175-180°. Let it all rest 10 minutes. Super juicy and flavorful.

The smoke layed down that nice dark color as the chicken had bbq sauce in the marinade.

I remember well serving up rare and sometimes raw chicken. I am so grateful for all the technology we have today. My ThermoWorks thermometer was a game changer. The WSK has been a miracle grill/smoker.
 
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