Thai-Style Hung Chicken (Gai Yang)

[Robert-R]

I was impressed by GMarnech's Gai Yang (http://tvwbb.com/showthread.php?64566-gai-yang-(thai-style-grilled-chicken) & thought I'd give it a try.
Bird, marinated & hung in the 14.5 - full ring of lit KPro & a couple of chunks of apple:

Using my new "mid-stacker" (http://tvwbb.com/showthread.php?64702-More-Stackers-for-the-14-5)

Hung a tomato kabob.

Bird cooked in 70 minutes:

Let it rest & hung some more veggies.

Carved some breast meat, added the veggies & some rice. Sprinkled a little of the dipping sauce on the chicken. And it was time to eat!

The Gai-Yang was a pleasant change from my usual chicken. Have to say the dipping sauce is nuclear - good stuff, that.

 

[Pat G]

Nice cook. I used that same recipe on some chicken thighs and they turned out great. I skipped the dipping sauce, sounds like I might have missed out on something.

 

[JRAiona]

Great recipe and great cook.

 

[Kemper Morris]

Interesting. Looks good

 

[GMarnech]

i am honored to have impressed you! looks like you definitely nailed it.

 

[Barb D]

Robert, that looks awesome, you did real good. I'd take a plate of that any time.

 

[Ken Chapman]

Great job! I love to hang the meat while smoking/cooking. I dont know why but the taste and texture always seems different. Very impressive.

 

[Robert McGee]

Robert-R;
One word describes this fully - - - WOW!

That is some really GOOD lookin' food, for sure!

Keep on smokin',
Dale53

 

[Cliff Bartlett]

Outstanding job on that cook Robert. Looks wonderful. Picked up a couple of birds this week. Will definitely give this recipe a go down the road.

 

[ChuckO]

Some nice chicken Robert. I have a couple chickens and if memory serves me, a rack very similar