Ok so I'm off and cooking. Was attracted to Bryan's classic Roadside Chicken. Wanted to do some mods and cook on the WSM then grill. Parted out two whole chickens. Keeping everything backs , necks, etc for picking along the way. Just cleaned off any loose skin and fat. Wife likes lemon pepper chicken so that was an important reason to add the lemon, lime juice and rind. I may crack some pepper along the way, maybe when it's closer to done.
To the recipe for the marinade I added juice and rind of 1 lemon and 1 large lime. Marinated for about 4 hours.
Made another double recipe and added rind and juice of 1 lemon and two small limes. Added 1 stick of butter and 1 T of honey dijon for emulsifier. Hit it with the stick blender. I will use either the basting brush or thinking about using a small orifice baster. Probably going to do the baster given the consistency.
Fired up the WSM ring with a 2/3 load of lump and 1/3 load of lit. Loaded that all in and let it settle out. Dumped about 2 cups of hickory chips and let that burn down until the flames were susiding.
Foiled the pan, going to cook for an hour over the pan. Vents all open, lid on - let the temps hit about 350 to heat everything up. Loaded the chicken.
Going to let this sit for 30 minutes, basted then 30 more minutes.
I will then remove the pan and continue to baste until done letting everything drip on the coals. Usint the upper rack. May move to the lower rack position if i need to.
Trying to keep pics as well. Tips welcome.
At 25 minutes in dome dropped to 290, so opened the door, temps back up to 325. Going to leave it this way. 30 Minutes in looking good, first baste, lid back on. Going to use the brush from here out, baster blocks from rind and I want to get that on the chicken. Dome holding at a nice 360 deg with the door off.
1 Hr in. took out the pan turned the chicken again and basted. Nice flames. Closed the door lid back on to dampen things a bit. I don't see any reason now to go to the lower grate. Might skip the lower grilling if the skin is crispy, will figure that out shortly.
Skin color, texture and smell is fanatastic right now.
Hour an 10 in. I'm thinking last baste. Great color and texture. Temps and feel suggest done. Going to pull in 5 to ten minutes. Dark outside now so going to tray them off into the oven to keep warm with another baste. If I need more crisp I'll do that inside.
Need some time to throw together the sides. Stir fried baby bok and some verts.
So - if you haven't tried the Bryan's Roadside Chicken you should venture down to the Poultry Recipes forum and give it a shot.
Hard to stop eating... Here's the photos:
Road Chicken
To the recipe for the marinade I added juice and rind of 1 lemon and 1 large lime. Marinated for about 4 hours.
Made another double recipe and added rind and juice of 1 lemon and two small limes. Added 1 stick of butter and 1 T of honey dijon for emulsifier. Hit it with the stick blender. I will use either the basting brush or thinking about using a small orifice baster. Probably going to do the baster given the consistency.
Fired up the WSM ring with a 2/3 load of lump and 1/3 load of lit. Loaded that all in and let it settle out. Dumped about 2 cups of hickory chips and let that burn down until the flames were susiding.
Foiled the pan, going to cook for an hour over the pan. Vents all open, lid on - let the temps hit about 350 to heat everything up. Loaded the chicken.
Going to let this sit for 30 minutes, basted then 30 more minutes.
I will then remove the pan and continue to baste until done letting everything drip on the coals. Usint the upper rack. May move to the lower rack position if i need to.
Trying to keep pics as well. Tips welcome.
At 25 minutes in dome dropped to 290, so opened the door, temps back up to 325. Going to leave it this way. 30 Minutes in looking good, first baste, lid back on. Going to use the brush from here out, baster blocks from rind and I want to get that on the chicken. Dome holding at a nice 360 deg with the door off.
1 Hr in. took out the pan turned the chicken again and basted. Nice flames. Closed the door lid back on to dampen things a bit. I don't see any reason now to go to the lower grate. Might skip the lower grilling if the skin is crispy, will figure that out shortly.
Skin color, texture and smell is fanatastic right now.
Hour an 10 in. I'm thinking last baste. Great color and texture. Temps and feel suggest done. Going to pull in 5 to ten minutes. Dark outside now so going to tray them off into the oven to keep warm with another baste. If I need more crisp I'll do that inside.
Need some time to throw together the sides. Stir fried baby bok and some verts.
So - if you haven't tried the Bryan's Roadside Chicken you should venture down to the Poultry Recipes forum and give it a shot.
Hard to stop eating... Here's the photos:
Road Chicken