bryan Posted June 15, 2016 Report Posted June 15, 2016 What say you? If you aint tried it don't knock it. http://www.firepit-and-grilling-guru.com/roast-chicken-recipe.html
ckreef Posted June 15, 2016 Report Posted June 15, 2016 Interesting technique. Sort of a caveman rotisserie chicken. Reef's Bistro
Jon B. Posted June 15, 2016 Report Posted June 15, 2016 Joe...I have trouble cooking chicken on my KK. Can't imagine trying that way. Interesting though....................
CeramicChef Posted June 15, 2016 Report Posted June 15, 2016 I'm not sure about this technique. I guess if I lived where it was REALLY cold outside and I was a puss, I might consider this, but otherwise, I've got Beauty! and TheBeast ready at a moments notice to do chicken. Besides, I have a gas fireplace with fake logs here at ChezChef!
bryan Posted June 15, 2016 Author Report Posted June 15, 2016 5 hours ago, Jon B. said: Joe...I have trouble cooking chicken on my KK. Can't imagine trying that way. Interesting though.................... What kind of trouble? Can we help? I think I might be showing my age on this one. Times were tough. No coal or much of anything else.
Jon B. Posted June 16, 2016 Report Posted June 16, 2016 17 hours ago, bryan said: What kind of trouble? Can we help? I tend just to cook boneless/skinless chicken breasts.................need to be less boring and try something different. I think my biggest problem is that I always cook them low & slow without a thermometer and always guess wrong when to take them off the heat. Practice, practice and more practice is needed!!!!!
ckreef Posted June 16, 2016 Report Posted June 16, 2016 Personally I'm not a fan of low-n-slow chicken. On a kamado especially a KK really moist tender chicken can be obtained at high temp. Those last crusted boneless skinless breasts were cooked indirect 400* for 35 minutes. They were absolutely yummy. For me chicken sucks up a lot of smoke so low-n-slow gets them too Smokey. Reef's Bistro
kjs Posted June 16, 2016 Report Posted June 16, 2016 Interesting recipe, I will give this a try, thanks.
cschaaf Posted June 16, 2016 Report Posted June 16, 2016 I do my boneless/skinless chicken breasts ~350 on the top grate set up for direct grilling. If I don't pound them out, which I usually don't, I give then 4 minutes, flip, 4 minutes, flip, 4 minutes, flip, and 4 minutes. That usually gets me in the neighborhood for temperature, then I add time if needed. A brine before cooking helps, even if you can only do 30 minutes. My wife likes a bit of a char on her chicken, so it's direct grilling for me.
bryan Posted June 16, 2016 Author Report Posted June 16, 2016 (edited) 6 hours ago, Jon B. said: I tend just to cook boneless/skinless chicken breasts.................need to be less boring and try something different. I think my biggest problem is that I always cook them low & slow without a thermometer and always guess wrong when to take them off the heat. Practice, practice and more practice is needed!!!!! I use a thermometer from Lowes/Home Depot. Around $20 good for up to 100 feet. Maverick I think. In fact I use two. One for product and one for the KK at product level. I seldom do hot cooks still in love with low and slow. Edited June 16, 2016 by bryan
