BBQ Chicken

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str8upcop04

Knows what a fatty is.
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So I'm trying to replicate the BBQ Chicken that you would see at a fire company/church fundraiser. While I'm sure there are different variations I'm just looking for some general guidelines or possible tips/tricks. Any help would be greatly appreciated. Thanks in advance!

-Justin
 
Gonna need more info on what your goal is. If you are going for cheapest best way, when I do fundraisers for my church and they want chicken I get leg and thigh quarters and just use lowrys seasoning salt and use a small amount of apple wood for some smoke.
 
Most of the chicken you see done around here in southern Pa is done over charcoal pits with a mixture of vinegar, water, butter, salt and pepper sprayed on the chicken while it is cooking.
 
We do the open pits here in Maryland with the same type of vinegar, water salt and pepper (not sure about the butter!) mix. Use chicken halves. Hot fire, not slow cooked.
 
I'm looking to do the chicken on my Weber Kettle, lump charcoal, whiskey wood chips, and I'm cooking for about 10 people. I was going to buy 2 1/2-3lb fryers and then halve them.
@Zig that's exactly what I'm trying to replicate, do you marinade in that mixture, brine the chicken, or do anything special?

-Justin
 
str8upcop04 said:
I'm looking to do the chicken on my Weber Kettle, lump charcoal, whiskey wood chips, and I'm cooking for about 10 people. I was going to buy 2 1/2-3lb fryers and then halve them.
@Zig that's exactly what I'm trying to replicate, do you marinade in that mixture, brine the chicken, or do anything special?

-Justin
Click to expand...

We just spray the mixture on,about every 20 min as the chicken is cooking.
 
You mean like this?
1755ABD8-A6FC-49D6-91B8-4379B4A94E9A-1957-0000029A55F2B09A.jpg

67B4ED36-0B5B-4A7C-AF67-662AA97AE9AC-1957-0000029E90357C10.jpg

We make ours in like a 10 gallon crawfish pot and ladle out what we need, we keep it simmering during the whole cook.
Pit chicken mop:
1gallon worchestershire
1 gallon white distilled vinegar
1 cup coarse black pepper
2 gallons of water
3 Vidalia onyawns rough chopped
Bout 20 oz Cookin oil (canola)
5 lemons halved, squeezed and dropped in
Bout 5 beers
Entire contents of 1 bottle of flavor glow tasty blend. Lawrys will work also. We never season ahead of time because we don't have storage for that much food. Rub with dukes or hellmans mayo original and Just a light season of Harley's and chunk em on the pit. We mop twice everu flip.15min bone side down, 5 min skin side down and cook till leg bone is twists and or thigh Easily separates. Fantastic every time. Definitely no competition winner, but damn it's something you can eat alot of and just simply be full and content!
 
Last edited by a moderator:
Dang now I'm hungry for firepit chicken, German potatoes and spicy vinegar slaw!
 
Zig said:
Most of the chicken you see done around here in southern Pa is done over charcoal pits with a mixture of vinegar, water, butter, salt and pepper sprayed on the chicken while it is cooking.
Click to expand...

That's the way I've done it, and the way my parents did (except for the water). They just melted one stick of butter into one cup of cider vinegar with a good dose of cayenne and mopped it. Good to know that there's an area where almost the same thing is done. It sounds too simple to yield a sublime result, but it does!
 
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