Tag: BBQ Chicken

It really isn’t hard to spatchcock a roasting chicken and cook it on the @WeberGrills kettle for great results.

Posted on by Joey Ciaramitaro

I see these roasting chickens on sale all the time at the Supermarket.

You take out the backbone, pat it dry, apply rub and cook it offset a lit chimney full of lit coals, place a piece of foil under the bird to catch chicken fat renderings, put the chicken down with the legs facing the coals and let it rip around 350 until the internal temp hits 145 in the breast, lightly mop it with BBQ sauce and then cover it back up til the breast hits 165, legs are around 180.

Here’s mine followed by some other BBQ guys I follow on YouTube

I put medium sized baked potatoes along side them as they take about the same exact time to finish if you poke em and partially soften them up in the microwave for 5 minutes before you toss them on the grill.

Perfect Baked potatoes on a Weber Kettle:

Prick them 3 or four times with a fork.

Place them in the microwave for 5 minutes.

Lightly coat with peanut oil and kosher salt on top.

Toss on the grill offset the coals for 45 minutes to an hour- 210F internal makes perfect mashed potatoes.

I guarantee success with this method.

Here’s Cooking With Ry-

BBQ Chicken On The Weber Kettle Recipe

Posted on by Joey Ciaramitaro

One of the easier things to cook.
Buy a Roasting or frying chicken.

Split it in half.

Wash it.

Pat it dry with paper towels.
Apply BBQ rub.

Set up grill for indirect grilling.

Fill chimney up with unlit coals and dump two thirds of the unlit coals banked on one side of the charcoal grate.

Get the remaining third of the coals going in the chimney

Once chimney coals are ready, dump them on top the unlit coals

Place a sheet of tin foil on opposite side of charcoal grate to collect the dripping chicken fat (and make cleanup of the grill a breeze)

Put the cooking grind in place.

Wait for grill to reach 350.

Lay your chicken halves with larger sides closest to the coals.  Make sure the chicken is over the tin foil.

Place a couple of chunks of wood on your charcoal for smoke. I used B&B Pecan.

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Insert temp probe in thickest parts of the breast and replace the lid. grill should be running between 350-385

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When chicken reaches 145 internal rotate the chicken 180 degrees so other side is facing the coals and mop with your favorite BBQ sauce

Chicken is done at 165 degrees internal temp.

Drummies on the Green EI Code @WeberGrills SS Performer for our lobstermen @CaptJoeLobster #GloucesterMA

Posted on by Joey Ciaramitaro

20160711_110235-01.jpegDusted with some Lowry’s Chipolte Cinnamon Rub and then cooked indirect high heat on the Weber SS performer for about 40 minutes, coating with Sweet Baby ray’s BBQ Sauce ten minutes before pulling them off. They didn’t suck.
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Chicken Thigh Experiment and Sauce Review: @sbrbbq Sweet Chili Wing Sauce

Posted on by Joey Ciaramitaro

I set up the @WeberGrills kettle with the two charcoal baskets placed directly in the center of the bowl and loaded it up with 2/3 a chimney of red hot charcoal.

For the preparation of the chicken thighs I patted them down with a paper towel to remove any moisture or water (this helps to crisp the skin) . Then lightly brushed them with evoo.

After coating with the evoo six of the thighs got  Paul Prudhomme dry rub and four got a sprinkling of coarse salt.

The exercise was to figure out how to get the best juicy inside/crispy skin chicken.

The chicken was arranged in the outside perimeter of the bowl indirect of the charcoal baskets which were placed in the middle.  One chunk of mesquite wood was placed in the center over the coals for smoke.  Top and bottom vents left wide open throughout the cook.

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I used the Maverick 732 to monitor internal temps and once they hit 165 degrees I mopped 4 of the Prudhomme rubbed thighs and 4 of the salt rubbed with Sweet Baby Rays Sweet Chili Wing Sauce and Glaze. Two of the Prudhomme rubbed thighs were left unmpopped throughout the cook.

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After mopping the wings, the cover was placed back on and left on for about five minutes to set the glaze.  Internal temp 175 and pull the chicken off.

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The results-

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So the findings on the Sweet Baby Rays are a ten out of ten.  The flavors are perfect.  So damn good.

As for the results with mopping during the cook-

They were very very good but the ones that were left unmopped were  more crispy skinned when eating.

So for the future I will prepare them this way:

Pat dry>light coat of EVOO>rub with Prudhomme Rub>cook indirectly with charcoal placed in center charcoal baskets and chicken outside perimeter>pull the chicken at 175 degrees internal temp>serve with sauce on the side.

Oh, and by the way it’s lobsterman “Johnny Action” Approved!

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Chicken wings on the @WeberGrills kettle @CaptJoeLobster

Posted on by Joey Ciaramitaro

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Using 80% full Weber Rapidfire chimney of KBB in the charcoal baskets situated in the middle of the kettle.  Placed the wings around the edges for indirect high heat cooking.  Vents wide open with a chunk of hickory over the coals.

We will check em in 30 minutes.

Here’s they are in all their crispy on the outside-juicy on the inside goodness!

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Wings Using Charcoal Baskets & STOK CI Grates On The Performer For The Celtics

Posted on by Joey Ciaramitaro

Always a winner. They come out crispy like they were fried by cooking them indirect.

Fire up your charcoal in the charcoal baskets which concentrates the heat and flame in the center of the grill then place the lightly coated in peanut oil and rubbed wings along the perimeter for indirect high heat grilling.

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The 2009 @WeberGrills Performer Clean Up and First Cook #BBQ

Posted on by Joey Ciaramitaro

First to scrape ‘er down with the razor blade
Before-wp-1459014319500.jpg

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She was in pretty decent shape to begin with but the blacks were faded, there was cobwebs and the bowl, lid and ash pan were all encrusted in crud.

After a good scrape with the razor and scrub with the extra fine steel wool-

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Next to clean all the black trim including legs, wire grate shelf on the bottom and charcoal basket and then apply Back To Black to restore the original deep black luster.

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All the aluminum was scrubbed with the extra fine steel wool as well.  I didn’t spend any time on the thermostatic table as it will be replaced with a newer metal style Performer table when it arrives.

Fired up the gas assist to light a chimney of charcoal. It was nice to not have to use paper or lighter cubes to get the chimney going.  Just placed it on top of the gas assist tube filled up the chimney and let it light the coals. After about three minutes the gas assist was turned off and the chimney dud the rest of the work.  Dumped the chimney into the Weber charcoal baskets and put them in the center.

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The grates that came with the Performer were already in decent shape but I gave them a quick scrub and oiled them down with Peanut oil before placing the rubbed chicken tenderloins offset the coal baskets around the perimeter of the bowl. Placed a small chunk of mesquite in the center for smoke.

When they hit 165 internal they got pulled off to eat.

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Waiting for the new style metal table to be delivered tomorrow and handle from Brian😀