Brett-EDH
TVWBB Olympian
Spatched and dry brined this chicks before heading to work today and then left it exposed to air dry in the fridge.
Whipped up my classic rotisserie rub, paprika, gran onion, gran garlic, black pepper, azucar, thyme and chili flakes all in some evoo for a paste.
Rubbed that paste atop the skin and under the skin. Then sprinkled the remaining dry rub atop the skin.
Cooking over direct JD with coals on the lower WSK coal grate.
Will keep it skin side down for 30-45 minutes and then if there’s enough tender and crispy skin, I’ll flip it to bone side down for 15-25.
Seeking probe temps of 155° at thickest breast part and 180° on the thighs.
Dunno what I’m making with it. Maybe just some cut up veggies or whatnot.
I’m really in the mood for this bbq bird and that ought to be enough anyway.
Whipped up my classic rotisserie rub, paprika, gran onion, gran garlic, black pepper, azucar, thyme and chili flakes all in some evoo for a paste.
Rubbed that paste atop the skin and under the skin. Then sprinkled the remaining dry rub atop the skin.
Cooking over direct JD with coals on the lower WSK coal grate.
Will keep it skin side down for 30-45 minutes and then if there’s enough tender and crispy skin, I’ll flip it to bone side down for 15-25.
Seeking probe temps of 155° at thickest breast part and 180° on the thighs.
Dunno what I’m making with it. Maybe just some cut up veggies or whatnot.
I’m really in the mood for this bbq bird and that ought to be enough anyway.
