Roadside Chicken After Five Years

[Rich Dahl]

After seeing Jim Lampe’s post on Roadside Chicken and finding out the last time we made it was five years ago it was a must do.
Marinated the chicken for about seven hours.

Fired up the performer with KBB.
Turned and basted the chicken indirect about every ten minutes until it hit 165.



Sided with some Brussels sprouts and a smashed baker.



Really forgot how good Roadside chicken is.
Definitely going back into the rotation.

Stay safe and have a great weekend

 

[JimK]

I've been having similar thoughts and just took some bird pieces out of the freezer for tomorrow.

Great looking meal.

 

[Richard in NS]

Okay, shoot me, but I have never made RSC. Have heard of it but never got around to making it. Where do I find a Good recipe? Thanks. Richard.

 

[JimK]

Okay, shoot me, but I have never made RSC. Have heard of it but never got around to making it. Where do I find a Good recipe? Thanks. Richard.

Here ya go: https://tvwbb.com/threads/roadside-chicken.33874/

 

[BFletcher]

Here ya go: https://tvwbb.com/threads/roadside-chicken.33874/

Should we simply use the first recipe in that thread, or do we need to read all 34 pages before making it, lol?

 

[Richard in NS]

Oh my, 34 pages! I will try the first one and go from there. Thanks Jim and BFletcher!

 

[Rich G]

That's what I love about this site, Rich, always giving me ideas on what I should cook next! Chicken looks great (.....and, I have to admit, I've never made it before even after seeing all of the great versions here over the years!)

R

 

[JimK]

Should we simply use the first recipe in that thread, or do we need to read all 34 pages before making it, lol?

It's OK chicken with just the recipe. But it turns out perfect if you read all 34 pages.

 

[Timothy F. Lewis]

Should we simply use the first recipe in that thread, or do we need to read all 34 pages before making it, lol?

I love it Fletch! Smarty boots!
I will admit I’ve never mad RSC either, must rectify that soon!

 

[Rich Dahl]

Here ya go: https://tvwbb.com/threads/roadside-chicken.33874/

That's the exact recipe I used.

 

[Timothy F. Lewis]

Thanks Rich!

 

[Michael Richards]

I will be trying to make RSC for the first time soon, got a pack of drumsticks that are going to be turned into RSC, and I will be serving that with some roasted sprouts. After Jim's sprouts with his tritip yesterday and your today Rich I can't wait.

 

[JeffG]

Time fly's, nice roadside chicken Rich and Barb. Jim Lampe is getting us all cooking again....

 

[russ olin]

the bird is the word

 

[Jim Lampe]

Great Grillin' Rich!! don't file away that recipe yet....

 

[Richard in NS]

Okay, I finally tried Roadside chicken. I was scared it might be too strong so I did not marinate it. It was Good, but I would marinate it next time. Had it with twice cooked cheesy potato hash and asparagus from our garden.

Thanks for the recipe Brian and all the tips from everyone.

 

[Brad Olson]

Great color on the chicken, and I'd definitely have seconds and thirds of the asparagus!

 

[Michael Richards]

Richard that whole plate looks great!

 

[Chris S in YEG]

That's the exact recipe I used.

Thanks Rich. I have a few packs of chicken thighs in the freezer and I was stumped on what to do with them. Got them thawing now for some RSC.

 

[Pat-SoCal]

Here ya go: https://tvwbb.com/threads/roadside-chicken.33874/

Wow -- I tried it yesterday on some chicken thighs, and it was great! Did both marinade and basting. The first sauce I've tried in a long time that wasn't U.S. BBQ or Asian-inspired.