- Joined
- Jan 14, 2006
- Location
- At home...
My Grandpa was the barbecue mentor in the family and I have many wonderful memories of weekend cooks. One of his signature meats was chicken, usually quarters and his routine was to brine for a day, rest it for a day, and cook it on day 3. The rest was in the fridge to let the skin dry out. The seasoning was salt and pepper (there were not many BBQ rubs back then) and sometimes he would add some chili powder or garlic powder. He cooked it on the indirect side from the coals, and NEVER turned it. He was a self admitted Old Baster, and for chicken he used "Wish-Bone" Italian dressing. Get it... wish-bone and chicken. :biggrin1:
My first obstacle was not being able to locate any Falstaff. :twitch:
Pressing along with some Miller Lite.... I mixed a brine with some Kosmo's Chicken Soak, Old Bay, salt, onion, garlic, lemon, orange and some dried chile petín. My Grandmother grew peppers next to the back porch and used them in all kinds of things.
Here is the chicken, post brine and dry, ready for the pit. Cook time was about 100 minutes with low pit temps for the first hour, then ramping up to crisp the skin, and basting pretty much all the way.
Pa cooked by sizzle and feel, I took the internal to 180°+ at the joint.
For this TD, we made all the family favorites (which remain favorites to this day).... beans and cornbread, roasted herb and lemon potatoes, corn on the cob, a relish tray and iced tea. It was just like 1966.
Was all that work on the skin worth it? It was!
My first obstacle was not being able to locate any Falstaff. :twitch:
Pressing along with some Miller Lite.... I mixed a brine with some Kosmo's Chicken Soak, Old Bay, salt, onion, garlic, lemon, orange and some dried chile petín. My Grandmother grew peppers next to the back porch and used them in all kinds of things.
Here is the chicken, post brine and dry, ready for the pit. Cook time was about 100 minutes with low pit temps for the first hour, then ramping up to crisp the skin, and basting pretty much all the way.
Pa cooked by sizzle and feel, I took the internal to 180°+ at the joint.
For this TD, we made all the family favorites (which remain favorites to this day).... beans and cornbread, roasted herb and lemon potatoes, corn on the cob, a relish tray and iced tea. It was just like 1966.
Was all that work on the skin worth it? It was!
