Roti Jerk Chicken

[MrHoss]

I know it's not a turkey but I am not American............the Canadian Thanksgiving happened last month. Besides it is just me and the wife.

Picked up a Halal chicken from the Asian supermarket this morning and brined it for a few hours in a mix of water, ginger beer and store bought Jerk seasoning. Padded it dry, put a little rub on it and into the fridge on a rack for an hour or so.





I will add some shots when this finishes up.

My heat was probably too high for this cook......500f at the vent....when I checked the bird after 30 minutes I was greeted with skin that was too dark and a internal of 132f. So I foiled it till it hit 160f then took the foil off, removed the drip pan and moved the charcoal baskets underneath the bird to crisp the skin........no lid for this part:





Juicy tasty bird....skin could have been crispier but with too much color present already I didn't keep it over the baskets for more than 10 minutes.





I used a chunk of peach wood for the cook.........very nice smell while cooking and taste on the meat when done.

[AcrossFromHoss]

Funny how we were just talking about wrapping and finishing poultry the night before and the issue popped up. Looks like you had things under control final plate looks delicious and plenty of juice on the carving platter

[Lumpy Coal]

Looks good!

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[WNC]

Looks great, love the rotisserie for birds!

[austin87]

I need to try the ginger beer marinade with jerk spices, that sounds amazing!

[fedex]

That's a good looking bird.  Nice job.

[SixZeroFour]

Really nice looking chicken there Hoss! ... and is that green grass I see? No white stuff?

[MrHoss]

Really nice looking chicken there Hoss! ... and is that green grass I see? No white stuff?

The snow comes and goes with temperatures varying on either side of freezing. The amount of charcoal I started with was a little too much so the bird had too much colour when the internal was only in the 130's. I should have just pulled some of it out..........next time I surely will. Cook, eat and learn.....never stop baby. That peach wood smelled flippin' amazing....got to get some more of that stuff.

[MacEggs]

Cook, eat and learn...

You forgot ... Smile ... 

[MrHoss]

Cook, eat and learn...

You forgot ... Smile ... 

Yeah yeah.........I'll smile when I get a chance.

Looky here though:

"MacEggs
WKC Ranger

Location: Barrie,Ontario,Canada
Posts: 1999"

What are you........some kind of posting whore? Good to have you here Mac. Congrats on 2000 posts dude.

[AcrossFromHoss]

Hoss I see your posts are hitting kettle years as well 

[MrHoss]

Hoss I see your posts are hitting kettle years as well

I know....had to lay it to Mac when I could as I know he will be giving it to me shortly. We are both boring old fucks with little else to do. I just got an email from said posting whore pointing this out:

"604 - member since Nov. 28, 2013.  Posts per day: 5.328
You (MrHoss) - member since April 15, 2014. Posts per day: 3.296
ME - member since May 11, 2013.  Posts per day: 2.136"

Somebody a little defensive?

Why 6 got dragged into this Lord only knows.

[SixZeroFour]

Why 6 got dragged into this Lord only knows.

lol - because I'm also old, boring, and Canadian... and apparently even more of a post whore than Mac! 

[Jon]

Canadian Fight! Just wait, next they'll be dropping gloves and sticks and pulling jerseys over each others heads!

[Hell Fire Grill]

Yep last time I went to a Canadian stick fight a BBQ broke out before the ref could......