Pat dry your chicken parts with a paper towel.
Spray with your favorite oil. I find peanut oil works best with chicken.
Then coat chicken with Virgilio’s Bread Crumbs.
Get a full chimney of briquettes going and dump them in the charcoal baskets opposite side of grill from where you’ll place your chicken.
Place a sheet of tin foil under the chicken on the charcoal grate to collect the chicken fat drippings and make clean up a breeze.
Place chicken on grate opposite of the charcoal, toss on some apple it cherry wood. Close the lid and keep vents wide open.
Crispy bite through chicken in 35 minutes with high indirect heat.
It’s hard to put into words how good Kate’s chicken pot pie is, especially after giving it the smoke for an hour and a half.
Set Up A Full chimney of blazing coals in the charcoal baskets in the center of the Performer with a handful of cherry wood chips. Opened teh vents wide and let ‘er rip for about 35 minutes.
Wings dusted with Paul Prudhome Blackened rub.
Dusted 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.
Sometime I like sweet and sticky, sometimes I like crispy and spicy. Today was sweet and sticky obvi
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.
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.
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.
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!
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!
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.
First to scrape ‘er down with the razor blade
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-
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.
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.
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.
Waiting for the new style metal table to be delivered tomorrow and handle from Brian😀