Roadside chicken, corn on the cob and bread

[Tim in PA]

I love roadside chicken, it turned out really good once again. The chicken pictures are mid-cook. Not sure what happened to the finished ones. The corn was just okay. I should have added more coals after the bread was done. It was cooked but tasted like it was steamed vs being grilled. Probably didn't help that it was tented under foil to stay warm. The bread is a really easy recipe and tastes awesome. I'll post it if anyone is interested.

[1buckie]

Another good sized cookup for a long weekend.....good show !!!

Don't know if you've tried wrapping corn, but a lot of times we foil wrap w/ butter & various spices & wrap each ear......not as time consuming as it sounds & stays hot for a long time off the grill, just another way to go about it..........

[teerhardy]

Another good sized cookup for a long weekend.....good show !!!

Don't know if you've tried wrapping corn, but a lot of times we foil wrap w/ butter & various spices & wrap each ear......not as time consuming as it sounds & stays hot for a long time off the grill, just another way to go about it..........

Remember to always wrap your corn...... 

Looks great! I'd love to try the bread recipe.

[dazzo]

The bread is a really easy recipe and tastes awesome. I'll post it if anyone is interested.

Yes please.

[Tim in PA]

Another good sized cookup for a long weekend.....good show !!!

Don't know if you've tried wrapping corn, but a lot of times we foil wrap w/ butter & various spices & wrap each ear......not as time consuming as it sounds & stays hot for a long time off the grill, just another way to go about it..........

I usually wrap the corn but was looking for a different way. This wasn't it but I failed on execution in my opinion.

[Tim in PA]

The bread recipe is as follows. I've adapted it from an oven recipe.

3 cups of bread flour
1 tsp of active dry yeast
1 tsp of salt
1 1/2 cups of warm water


Sift the flour/yeast/salt together in a bowl.

Add water and stir with a wooden spoon until its all combined. It will look pretty jaggy but that is normal.

Cover with a good tight sealing lid and refrigerate over night (up to 24 hours).

Light a full chimney of briquettes. Create a 3 zone fire.  I used the baskets on both sides. Once you dump the coals into the basket place the dutch oven on the grilling grate to let it warm up. (if you do it in the oven use 450 degrees)

While the DO is warming up, take the dough out of the fridge and plop it onto a floured surface. Shape in into a nice round loaf if it isn't already. No need to knead it.

I like to add some spices to the outside. The one above i added dried minced onion, dill and a little bit of old bay.

After the DO has been warming for about 15 minutes place the dough inside and cover. Let the grill do its thing for about 30 minutes leaving the DO and kettle covered the entire time.

After the 30 minutes is up you can remove the DO lid and continue with the grill closed for another 15 minutes.

Serve warm and dip into fresh ground pepper/salt and olive oil.

[1buckie]

Corn, try again...........


Bread: Killer recipe & execution !!!!

[wyd]

Looks like someone was going to be enjoying the fruits of his labor.