Robert-R
TVWBB Diamond Member
One of my favorite BBQ chicken recipes is Triple Play BBQ Chicken. It's a Jamie Purviance creation in Weber's "Way To Grill" cookbook.
Full recipe here: http://www.weber.com/recipes/poultry/triple-play-barbecued-chicken
It's been a while since I've had this & wanted to try it cooked on the 18.5 WSM rotisserie style.
Dynamite sauce made with these ingredients.:
Used this to make the rub:
Thighs. Gave them a K salt snow drift for 1/2 hour, rinsed them well, patted dry & rubbed. They are ready to go.
Into the 18.5 over a full ring of raging used KBB & 4 chunks hickory.
Threw in a few splits of apricot... fire in the hole!!!! Temps probably around 550* + & 30 minutes later:
Got skeered... gave them a shellacking with the sauce... let them go about another 10 minutes & off. Tented with foil. Broke down the 18.5 & grilled some fresh corn.
Time to eat!!!
Has to be about the best chicken I've ever cooked. The thighs probed at 210* internal when I pulled them. Tender. Juicy. Possibly could have let them go for another 10 minutes. Great skin!
Oh.... & here's me:
Full recipe here: http://www.weber.com/recipes/poultry/triple-play-barbecued-chicken
It's been a while since I've had this & wanted to try it cooked on the 18.5 WSM rotisserie style.
Dynamite sauce made with these ingredients.:
Used this to make the rub:
Thighs. Gave them a K salt snow drift for 1/2 hour, rinsed them well, patted dry & rubbed. They are ready to go.
Into the 18.5 over a full ring of raging used KBB & 4 chunks hickory.
Threw in a few splits of apricot... fire in the hole!!!! Temps probably around 550* + & 30 minutes later:
Got skeered... gave them a shellacking with the sauce... let them go about another 10 minutes & off. Tented with foil. Broke down the 18.5 & grilled some fresh corn.
Time to eat!!!
Has to be about the best chicken I've ever cooked. The thighs probed at 210* internal when I pulled them. Tender. Juicy. Possibly could have let them go for another 10 minutes. Great skin!
Oh.... & here's me:
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