Roadside Chicken on the Santa Maria

[Bob Correll]

I've never seen a roadside chicken stand, but imagine the chicken is cooked over an open grill or pit similar to the Santa Maria.
If you've cooked RSC on your grill, then you know it's a serious endeavour and should not be taken lightly.
Chasing flames is fun, but can be a bit stressful.
To reduce the stress part I decided to fire up the SMG for the first time since snow was on the ground.

I was watchful for a wasp nest or two when I took off the cover, but only found this fellow:

Complicated assemblage of items needed.
grill, fire, beer, chicken legs, and RSC sauce.

Quick peek at a squash plant while the coals start.

Kbb for fuel.

First squirt.

Grate raised or lowered as need be.

I let the flames kiss the bird, but if it became a French kiss, then I separated them until they chilled out.

Rather than a plated shot, here's how nice the color gets, almost a pinkish cured look.

Terrific flavor as always.
The only variation was to stick the legs all over with the tip of a knife before marinating.
My theory was that the sauce would get in better for the marinating and basting, plus help fat render out, and it did seem to help.

Thanks for the visit, and thanks again to Bryan S for this recipe.

 

[Barb D]

Bob, that is perfection and looks so yummy now pass a plate this way.

 

[Rich Dahl]

Okay Bob it's RSC on the menu for next week, that is really good stuff. I like the knife thingy you did I will be giving that a try. I do mine on the 18.5 WSM high heat with no water pan, works great.

 

[Robert McGee]

Bob;
Thanks for sharing this lovely post with us! Great pictures and I admire the Santa Maria Grill, too!

Here is what I use to puncture the skin a a bit into the meat before I brine or marinate chicken (parts or whole/half):

http://www.amazon.com/exec/obidos/ASIN/B00004UE7Y/tvwb-20

It is inexpensive, quick and easy (even when working with small parts like wings) and does a great job. The fat renders faster and you get crisper skin (than NOT puncturing the skin).

Just a thought...

Keep on smokin',
Dale53

 

[Craig Alumbaugh]

Chicken looks mighty tasty

 

[Bill Schultz]

Sorry I was not there for a couple pieces of those, love the height adjust-ability of that grill

 

[ChuckO]

That's some mighty fine chicken, I love those Santa Maria grills. Bummed I missed the last couple years of sales at Costco. It does not appear they're going to have the Santa Maria sales this year

 

[Cliff Bartlett]

My gosh that chicken looks delicious. Mighty fine job Bob. I also love those Santa Maria grills. Your yard looks so lush and green. So much different here. Dry and hot, hot, hot.

It does not appear they're going to have the Santa Maria sales this year

Our Costco is loaded with them Chuck. Was looking at them on Friday

 

[JRAiona]

Great pics Bob, and the chicken looks awesome.

 

[John Solak]

Excellent looking chicken Bob, Ive been meaning to cook me up some RSC on my Santa Maria or fire pit too!

 

[Matt Rector]

Great looking chicken! Love that grill.

 

[Todd Phillips]

I've cook hundreds upon hundreds of birds on every type of grill/smoker out there. Nothing will do a bird more justice then a Santa Maria. I'm heading out to Rebel in July. I might half to track you down and have you show me how to do some work on that Maria Did you have it built or did you purchase it retail? And your yard looks amazing! Please share some pics of the garden