Shuley Posted September 11, 2016 Report Posted September 11, 2016 Wow I am intrigued by this recipie my mouth is watering at the ingredients.
Aussie Ora Posted September 12, 2016 Report Posted September 12, 2016 Good find Shuley Outback Kamado Bar and Grill
mguerra Posted October 30, 2016 Report Posted October 30, 2016 HalfSmoke: I'm pretty sure this came from the Virtual Weber Bullet in the beginning. Larry R posted it here and he brought a lot of stuff to us from over there. That site is an excellent resource for all KKers, so everyone go check it out, if you are unaware: http://www.virtualweberbullet.com/index.html 2
Pequod Posted October 30, 2016 Report Posted October 30, 2016 4 hours ago, mguerra said: HalfSmoke: I'm pretty sure this came from the Virtual Weber Bullet in the beginning. Larry R posted it here and he brought a lot of stuff to us from over there. That site is an excellent resource for all KKers, so everyone go check it out, if you are unaware: http://www.virtualweberbullet.com/index.html Definitely agree with this. I started on a WSM and learned an awful lot of techniques there. Also picked up a number of recipes that I still use. There was a guy there who was a real saucemaster. Steve Petrone, I think his name was. I still use his "Sauce No. 5" as my go-to, and his Lexington vinegar sauce is my all-time favorite with pulled pork. 1
LarryR Posted November 23, 2016 Author Report Posted November 23, 2016 On 10/30/2016 at 0:03 PM, HalfSmoke said: Definitely agree with this. I started on a WSM and learned an awful lot of techniques there. Also picked up a number of recipes that I still use. There was a guy there who was a real saucemaster. Steve Petrone, I think his name was. I still use his "Sauce No. 5" as my go-to, and his Lexington vinegar sauce is my all-time favorite with pulled pork. Ditto, starting out on a WSM definitely made cooking on my KK easier. Steve's #5 sauce is my go to sauce for pulled pork.
mguerra Posted November 21, 2020 Report Posted November 21, 2020 Ok resurrected, definitely worth exploring this thread for newer members, and revisiting for us older KKers. Larry R had some good stuff.
tony b Posted November 21, 2020 Report Posted November 21, 2020 Unfortunately, some of these older threads have broken links to external sites. They didn't translate well when the Forum software was changed a couple of years ago. At least this one had the recipe in it and not an external link.
Adam Ag 98 Posted December 8, 2020 Report Posted December 8, 2020 Dropped some wings in the marinade during lunch. Plan to pat dry then smoke for dinner. I'll finish with a hard sear and basting w/the extra batch of sauce I made. Ran out of Worcestershires about a little over 1/8th cup for the baste batch, so I topped it off to 1/4 cupt w/Crystal Hot Sauce. 4
tony b Posted December 9, 2020 Report Posted December 9, 2020 23 hours ago, Adam Ag 98 said: Ran out of Worcestershires A good substitute is Chinese Black Vinegar. 1 1
Pequod Posted December 10, 2020 Report Posted December 10, 2020 23 hours ago, tony b said: A good substitute is Chinese Black Vinegar. What I love about this is not just the helpful tip, but the presumption that KK'ers who run out of Worcestershire are likely to have an ample supply of Chinese Black Vinegar. 2 2
tony b Posted December 10, 2020 Report Posted December 10, 2020 1 hour ago, Pequod said: What I love about this is not just the helpful tip, but the presumption that KK'ers who run out of Worcestershire are likely to have an ample supply of Chinese Black Vinegar. Doesn't everyone?? 🤣 Actually, I have 2 different brands of it in my cupboard. Plus, 3 different ones of actual Worcestershire sauce, one is bourbon barrel aged and only gets used for Bloody Marys! 5
tekobo Posted December 10, 2020 Report Posted December 10, 2020 3 hours ago, Pequod said: What I love about this is not just the helpful tip, but the presumption that KK'ers who run out of Worcestershire are likely to have an ample supply of Chinese Black Vinegar. Errr, and your point is? Worcestershire sauce is essential for devilled lambs kidneys (only Fergus Henderson's recipe will do) and Chinese black vinegar is essential for dumplings. 3 1
Pequod Posted December 11, 2020 Report Posted December 11, 2020 16 hours ago, tekobo said: Errr, and your point is? Worcestershire sauce is essential for devilled lambs kidneys (only Fergus Henderson's recipe will do) and Chinese black vinegar is essential for dumplings. Point? Heavens no. Just an observation that Roadside Chicken has a high "Bubba" factor, chock full o' ingredients that Bubba not only has on hand, but has in enormous quantities because he bought them at Costco. Bubba would be highly suspicious of Chinese black vinegar...and deviled lambs kidneys for that matter (sounds offal!). 1 2
tekobo Posted December 11, 2020 Report Posted December 11, 2020 2 hours ago, Pequod said: Point? Heavens no. Just an observation that Roadside Chicken has a high "Bubba" factor, chock full o' ingredients that Bubba not only has on hand, but has in enormous quantities because he bought them at Costco. Bubba would be highly suspicious of Chinese black vinegar...and deviled lambs kidneys for that matter (sounds offal!). Yeah, the "what's your point?" point was just afro British irony. Had to look up Bubba though. I am sure you and he would love lamb's kidneys. How could you not? Another really good way to do them is on a skewer over a konro. Good honest offal. Yum. 2 2
tekobo Posted December 14, 2020 Report Posted December 14, 2020 I tried out roadside chicken according to this recipe last night. Not pretty but very tasty. As you can see, I loaded a lot of marinade. On the chicken, the tiles and the grill. 3 1
MacKenzie Posted December 14, 2020 Report Posted December 14, 2020 Marinade, marinade everywhere, just so long as the chicken tastes great and you don't have to clean those grates. 1 2
jon pigott Posted April 14, 2023 Report Posted April 14, 2023 Still a bit of a newbie to the KK and excited to try this Roadside Chicken. I was wondering if anyone has used the Rotisserie instead of just the grate? if you have, please let me know and technique and temps as that would be greatly appreciated. thanks
tony b Posted April 14, 2023 Report Posted April 14, 2023 (edited) I've not done this particular recipe on the roti, but it should be just like any other spun chicken cook. If you have the basket splitter, do a front/back split with the fire in the back, so the chicken rotates in/out of the direct heat side. You can baste the bird as often as you want. I typically shoot for 375F on a chicken cook on the rotisserie. No harm in bumping it up higher (400F - 425F) if you want to shorten the cooking time. Skin will get a bit crispier at the higher temperatures. Don't forget to post pictures. One of the tenants on this Forum - no pictures, it didn't happen! Edited April 14, 2023 by tony b 1
