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Old 04-23-2014, 08:59 PM   #54
is one Smokin' Farker

revkab's Avatar
Join Date: 01-17-14
Location: Eureka, KS

Gosh, what great research! But I wonder...

I really enjoy doing my chicken HnF. Mostly I just set the old Weber up in the usual way - coals on one side, empty on the other. After whatever rub I am in the mood for, I direct grill the chicken over the coals, flipping often enough not to burn, but giving enough time to get the skin nice and crispy. Then I move the chicken over to indirect, add some wood lumps, and finish cooking until done. Lately I have been using a KC style BBQ sauce (Zarda's) cut with a bit of bourbon, and a bit of added honey, basting during the last 15 minutes or so, and basting once again right after I take the chicken off the grill.

This may not be slo-smoked, but the skin is fantastic, the chicken has that great smoky taste, and it is so simple. I just finished a whole chicken I simply split into halves and grilled, and earlier this week I grilled some thighs the same way. Not sure if it would qualify in the competition circles, but who cares? It was some of the best tasting BBQ chicken I've ever done.

(P.S., I'd send some pron, but who gets off on a pic of clean picked chicken bones?
That Smokin' Preacher. Ribs and Hot Peppers
  • WKG (Weber Kettle Grill)
  • Brinkman heavy duty Cimarron offset
  • Custom built 72" x 40" Offset logburner
  • One Butt Ugly Drum Smoker
  • One big tow-behind Wood-fired grill
  • and one itty bitty gasser
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