SmokingJo
Full Fledged Farker
Hi all,
first of all, I would like to thank a lot the brethren Chicagokp and Buccaneer for this illuminating recent post:http://www.bbq-brethren.com/forum/showthread.php?t=161370
So, how to cook a great chicken in the kettle if you have only 70 minutes and your coals are cold?
I've came home at 7:50 p.m. from work.
First of all, coals in the chimney, a full big weber chimney, burn coals, burn!
In the meantime, I've taken an entire 2pounds chicken and I've spatchoked it.
Then rubbed with a italian paste made with chopped fresh rosemary, garlic, salt&pepper, above and under the skin.
Ok, it's 8:10, coals are glowing, time for the chicken to go in the kettle. All the vents fully open. Coals in one side, chicken on the indirect side.
After few minutes the temp of the kettle is above 450f!
After 45 minutes....ouch!, the handle is hot, I need to wear a glove to open the kettle and check:
68 celsius, 155 farenheit, in the breast. Pulled out, rest for 5 minutes, then ready to go at 9:00 p.m.:
Crissssspy skin, only with indirect heat!
The thight:
The breast:
Super tasty and hyper juicy! :thumb: And please note that the chicken was not brined.
This will be my only method to go with chicken. Thanks BRETHREN! :clap2:
Thanks for reading,
Gianni
first of all, I would like to thank a lot the brethren Chicagokp and Buccaneer for this illuminating recent post:http://www.bbq-brethren.com/forum/showthread.php?t=161370
So, how to cook a great chicken in the kettle if you have only 70 minutes and your coals are cold?
I've came home at 7:50 p.m. from work.
First of all, coals in the chimney, a full big weber chimney, burn coals, burn!
In the meantime, I've taken an entire 2pounds chicken and I've spatchoked it.
Then rubbed with a italian paste made with chopped fresh rosemary, garlic, salt&pepper, above and under the skin.
Ok, it's 8:10, coals are glowing, time for the chicken to go in the kettle. All the vents fully open. Coals in one side, chicken on the indirect side.
After few minutes the temp of the kettle is above 450f!
After 45 minutes....ouch!, the handle is hot, I need to wear a glove to open the kettle and check:
68 celsius, 155 farenheit, in the breast. Pulled out, rest for 5 minutes, then ready to go at 9:00 p.m.:
Crissssspy skin, only with indirect heat!
The thight:
The breast:
Super tasty and hyper juicy! :thumb: And please note that the chicken was not brined.
This will be my only method to go with chicken. Thanks BRETHREN! :clap2:
Thanks for reading,
Gianni
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