Sunday Chicken

[Craig]

Reading the stories from the interview with member Jim Rosenthal and his demos from back in the day (thanks again, Jim and Marty G) , it got me craving some classic chicken on the kettle. The old school way. No rubs, no smoke wood, no beer cans. Just butter, salt and pepper. 1 hour, 20 minutes indirect. Internal temp between 170-175 degrees. I didn't even use my chimney, I used matchsticks to light the coals. I made a drip pan from foil, I think this is how I'm going to go with drip pans, cheaper then buying new ones all the time. The chicken came out super moist and was a hit with the family.


The sights 


The sounds


The smells.. (did some Italian sausages earlier in the afternoon)


The setup.


The bird




Plated with some herb chicken couscous and brown sugar carrots.

 
 
Thanks for stopping by folks! 

[G$]

Love it Craig.  Thanks.

[Chasing_smoke]

Nicely done sir!! Can I get a slice of that yard bird??


 "my kettle is more powerful it will do almost anything."

[edhead35]

Dee-lish. Nice work

[Chasing_smoke]

Craig I just made one like this tonight. I brined mine for about 4 hours. Setup was the same using the char baskets the MT settled in at 347.  I wad chatting with my wife and not paying attention and the chicken went on breast side down.  About an hour and a half later I had the best chicken I've ever cooked! I looked once mid cook. It's absolutely the greatest way to roast a chicken. Thanks for posting this because it popped into my head at the store last night.  I think turkey is going to be killer this year using this setup.


 "my kettle is more powerful it will do almost anything."

[Craig]

It reminds me of the way my Grandma used to roast chicken, except on the kettle.  What did you use for a brine? 

[Chasing_smoke]

It was so easy and worked incredibly well. I will be doing that again.

1 cup kosher salt, 1 cup sugar, 2 bay leaves, 1 onion quartered 2 good dashes of soy sauce and I had a bunch if Lawry's poultry seasoning so I put about 1/4 cup of that in the pot. Maybe 2 Qts of water. Brought to a boil for a few minutes. Then I filled the pot with ice cubes to cool it off. (I've been watching too much Bobby Flay he uses brines a lot)

I also made gravy from the dippings and it was fantastic as well.


 "my kettle is more powerful it will do almost anything."

[Craig]

Nice! I'll have to give that a whirl on my next yard bird.

[Mmmmm]

I like that. Nice and simple.

I hate "BBQ chefs." I don't buy BBQ / grilling cookbooks because I hate them too. All these "experts" make up these exotic recipes for rubs and marinades that have an ingredient list as long as my medical record that include ingredients a lot of us have never heard of, much less seen and for sure don't keep on hand.

IMO, grilling should be kept very simple. Grilling and BBQ is what largely flavors the meat. Seasoning are only to enhance the natural flavors. That is why I really appreciated the brisket video by "Grilling with Franklin" posted by Aawa. His rub consists of equal parts salt and pepper and he cranks out a great brisket. Trust me, I subscribed to that dude's channel. I want recipes so simple that I can always season something for the grill without making a trip to the store.

[Chasing_smoke]

I agree on most of the odd items that they use on TV. I tend to season everything, some days are very simple and some are complex. I also build most of my rubs from scratch. Sometimes I buy store bought though. When I get an idea of a flavor profile, I like to have what I need on hand.  So I keep a few spices around...






 "my kettle is more powerful it will do almost anything."

[Mmmmm]

You're doubled up on cinnamon...

[Duke]

Now that's an old school cook! Excellent job Craig! 

[jamesnomore]

Roast chicken is one of my favorite kettle meals. Looks great!!! We eat couscous with it also, great pairing.