Roadside Chicken recipe questions
Thinking about doing a Roadside Chicken cook and found Moose's recipe, and that was my original plan. I looked around a bit more and found a few other very similar recipes, several of which call for marinating the chicken in the basting sauce recipe first, then using a fresh batch for the actual cook.
Anybody got any thoughts or experience on this?
Also was planning on doing it on a Weber Kettle, but contemplating using the BGE as thunderstorms are in the forecast and it would be easier for me due to the BGE being (mostly) under cover. Any differences in technique?
LBGEx2, Santa Maria Pit x2 (Small and smaller), OK Joe Offset, 3 Sizes Weber kettle.