Apply Jerk Seasoning
Cook offset 350 for 40 minutes
Glaze and flip after 10 minutes.
Re-glaze and flip after ten minutes. and then flip and re-glaze one more time for 5 minutes.
Recipe from the Wolfepit. One of my favorite BBQ guys.
Take chicken out of package rinse and pat dry with paper towels.
Many different options for seasoning. Salt and pepper work fine. and a light pat down of EVOO or peanut oil (I prefer peanut oil). you can also put on a chicken rub like Doug Keiles Ribs Within Chicken Rub. He’s an award winning BBQ Champ and has an awesome line of BBQ rubs and lives right here in Gloucester MA.
Half a chimney of unlit coals off to the side of the kettle, dump a half a chimney of lit coals on top of them.
Wait til kettle reaches 375 degrees F
Place a sheet of tin foil under the chicken on the charcoal grate to collect the chicken fat from gunking up your kettle bowl.
Place chicken on cooking grate over the foil and offset the coals so it will cook from the indirect heat.
Place a chunk of cherry or apple wood for smoke on the coals.
When the bird reaches 145 F mop with your favorite BBQ sauce (optional) it’s great without sauce too).
Pull the bird off at 165F measured at the thickest part of the breast.
OK first thing I’ve learned is not to improvise too much.
Yesterday’s bread I scored with hashmarks using a lame
When you find a recipe if you think that adding extra salt because you like salt or letting it rise longer will make it fluffier, stop thinking.
There are ratios that you use that are there for a reason- too hot of water, too much salt, too long a proof time can all destroy the structure of the glutens in your bread.
If you are a beginner like me, just stick to a couple of simple tried and tested recipes and through the making of the bread you’ll begin to understand the reasons why you do certain things.
One little thing I learned is that there is such thing as too long a proofing time. If you’re supposed to leave it overnight, 24 hours is going to be too long…
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