ChrisS Posted September 26, 2014 Report Posted September 26, 2014 Apple wood smoked chicken with a 6 hour brine
tony b Posted September 26, 2014 Report Posted September 26, 2014 Nice looking birds. I am fond of spatchcocking them as well. With the KK, I've never seen the need to brine, as they stay very moist on their own. Try it next time to compare.
Loquitur Posted September 26, 2014 Report Posted September 26, 2014 Beautiful job, Chris!! Can't believe you are already cooking like a pro on the KK!!
CeramicChef Posted October 18, 2014 Report Posted October 18, 2014 Beautiful oak, Chris! Simply beautiful! That looks so good I'd carry a pic of that in my wallet right next to the wife and kids!
tony b Posted October 20, 2014 Report Posted October 20, 2014 Tonight's whole chicken on a vertical roaster. Injected with Butcher BBQ's Bird Booster, in the fridge overnight, uncovered, with just some S&P to tighten up the skin. Rubbed with Plowboy's Yardbird just before going on the KK. On the KK @ 325F for an hour, 375F for 45 minutes. Indirect on the main grill. Crispy skin (I ate almost all of it with dinner!) Breast was a touch dry, but still tasty. Rest of the bird was excellent. Going on the KK. Up close. Ready to come off. Done. 1
