Chicken for Family and Friends

Great thread.

My simplest is drumsticks with EVOO, sea salt, fresh ground black pepper and red pepper flakes. On a drummie rack indirect on the gasser.

Yardbird has been a standard on spatchcock on the egg - indirect.

Working my way through the Dizzy Pig sampler (and enjoying it).

Rarely sauce - serve it on the side - might be because we are doing a taste off almost every time. Relatively new to Q so trying lotsa different rubs and sauces.

daedalus said:

When I am doing the quick weeknight thing I usually keep it pretty simple...marinade in Lowery's Baja Chipotle and then direct grill. I typically only flip once, and I don't usually baste them during cooking. When I am doing a bigger whole family party type thing, I will typically go ahead and do the comp thighs.

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I like to use that for marinating peppers and onions and then grilling them for chicken fajitas. The veggies really soak up the marinade. The breasts themselves just get a light dusting of salt and pepper or a Southwest style rub.

bassbuster33 said:

I like to use that for marinating peppers and onions and then grilling them for chicken fajitas.

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That is a great idea bass...I will have to try that next time.

I love to smoke some boneless chicken breasts and then dice into a nice chicken salad recipe I have.
We usually make the sandwiches out of croissant bread. Yum!

I enjoy smoked chicken and regularly cook them on the beer can holders in the drum. I'll use Johnny's Seasoning, Old Bay or anything left in the bottom of a rub bottle! What we don't eat for dinner gets boned and packaged for quick meals during the week or lunch at work-I love leftovers! Smoked Chicken Caesar salad or Wraps, Enchiladas, Fettucine Alfredo, hell I'm not ashamed to crack open a box of Zatarains Jambalya or Gumbo!

I hate comp chicken! But love thighs cooked on the drum or rotissed with my basket or the Rib-O-Lator, thats when I pull out the Plowboys or Dizzy Pig!