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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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07-19-2010, 03:04 PM | #1 |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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Crispy Skin Goodness: Roadside Chicken Tutorial, Recipe, & PRON
Roadside Chicken involves the use of an oil based mop sauce that is frequently brushed on the chicken while cooking over moderate heat and helps create the oft-coveted crispy chicken skin so many of us love.
I dug around the internet, and found many recipes for the mop sauce, but as always, I make modifications to suit my own taste. For this cook, we used a fresh free range young chicken we buy at a local market. They are quite small, not much larger than a Cornish Hen, but they are the best chickens we've ever tasted. After the chicken was cut up, we placed the chicken on a small baking rack so the skin could dry out for about an hour. This also helps the crisping process, as drier skin has less moisture to cook off. After the missus made up the mop sauce, I lightly seasoned the chicken with Lawry's and fresh ground black pepper: Here's the chicken ready to go on the Weber, along with two small pieces of Hickory and Pecan I put on the coals to help create a smokier flavor. I used enough coals to cover 2/3 of the charcoal grate, with a smaller empty spot so I could create a cooler quadrant on the grill: With this particular cooking style, you need to brush the chicken every 3-5 minutes or so with the mop sauce so it builds up layers of flavor. Here we are at about 80% done, with the breasts standing upright so the thickest part gets the most heat, ensuring a more even cook: After the chicken was done, we plated it and let it rest: It was absolutely delicious! The skin was crispy and very flavorful from the repeated moppings it got, and the meat was very juicy. Here's the recipe: Moose’s Roadside Chicken: 1 cup apple cider vinegar 1/2 cup veg or olive oil 1/4 cup Worcestershire sauce 1 TBS Sea or Kosher salt 1 TBS white sugar 1 tsp garlic powder 1 tsp onion powder 1 tsp black pepper 1/2 tsp celery seed Cut up one chicken, and after it has been washed, dry thoroughly with paper towels and place chicken pieces on a baking rack placed over a suitable sized pan for about an hour. Then season chicken pieces with seasoning or sea salt and black pepper. Prepare grill with a single layer of hot coals on about 2/3rds of charcoal grate. You can add a small piece or two of smoking wood of your choice to the coals if you prefer a smokier taste. Place chicken on grill, and cook uncovered. Apply the mop sauce every 5 min to both sides and turn every 5 minutes. Apply one final coating a few minutes before removing from the grill.
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Moose Showcase Your Cooking in the BBQ Brethren Throwdowns! 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com |
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Thanks from: ---> |
07-19-2010, 03:11 PM | #2 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Sounds like a really good recipe. Thanks, I will have to give it a try!
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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07-19-2010, 03:34 PM | #3 |
is One Chatty Farker
Join Date: 03-01-10
Location: Castaic, CA
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Looks great.
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07-19-2010, 03:35 PM | #4 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Thanks Moose! Looks scrumptious.
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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07-19-2010, 03:52 PM | #5 |
is Blowin Smoke!
Join Date: 08-13-08
Location: San Antonio TX
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Thanks for the recipe that looks delicious! This has been on my to do list for a long time I need to try it.
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22.5 OTG, 18.5 SJP (modded), 14.5 SJS, Weber Q 100, TX Longhorn Camper grill TL 21 [URL="http://www.elcapoteranch.com"]www.elcapoteranch.com[/URL] [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL] Club Member (2) Creator of: "The Great Chicken Sammich Debacle of 2010" |
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07-19-2010, 04:46 PM | #6 |
is One Chatty Farker
Join Date: 12-19-09
Location: Macon,Ga
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Gonna try that this weekend thanks Moose
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NB Black Diamond, 57 Smokehouse BBQ Team [URL="http://www.57smokehouse.blogspot.com/"]www.57smokehouse.blogspot.com/[/URL] Certified GBA Judge/Competetior [SIZE=3]Golden Goose Egg(4 Times Certified)[/SIZE] [SIZE=3]Stumps 223 ,2 UDS,NB Hondo[/SIZE] |
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07-19-2010, 05:00 PM | #7 |
is one Smokin' Farker
Join Date: 07-25-09
Location: Southside of Houston, Texas
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I too will be trying this. Thanks
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07-19-2010, 05:02 PM | #8 |
Full Fledged Farker
Join Date: 05-11-10
Location: Twin Brooks, SD
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screw the chicken (although it looks great) that sounds like it would be awesome on a loin chop.
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COS, SS gasser,10-10-10 UDS,and 4-4-11 her twin sister, 22.5 silver, and others. |
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07-19-2010, 05:17 PM | #9 |
Full Fledged Farker
Join Date: 11-30-09
Location: Raymond, Wisconsin
Name/Nickname : Jim
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< been making this chicken a long time now. It is The House Recipe.
One thing I do, not mentioned here, I make two batches of this recipe omitting the oil in one. Using the oil-less batch, I marinate the chicken up to 8 hours before grill time (and as little as 1 hour). This just adds a little more flavour. Also, I use Turbinado sugar in place of white sugar. No particular reason. |
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07-19-2010, 06:40 PM | #10 |
Knows what a fatty is.
Join Date: 07-05-10
Location: Gulf Coast, TX
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Looks great...another thing on my to do list.
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07-19-2010, 07:43 PM | #11 |
Found some matches.
Join Date: 07-04-10
Location: San Mateo, CA
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Crispy skin? I have to try this!!! Thanks-
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07-19-2010, 08:40 PM | #12 |
Babbling Farker
Join Date: 01-14-09
Location: Battle Ground, WA
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Looks tasty! Thanks for sharing the recipe.
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[B][URL="http://noexcusesbbq.com"]No Excuses BBQ[/URL][/B] [I][COLOR=Red]BBQ, no excuses! Who cares about the weather?[/COLOR][/I] [B][COLOR=Blue] MOINK Ball Wizard and ALF Award Recipient[/COLOR][/B] [SIZE=2]Webers up the wazoo, a bunch o' Pyromids, Bubba Ho-Keg, and [URL="http://noexcusesbbq.com/archives/2987"]the CrockaQue[/URL][/SIZE] |
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07-19-2010, 10:37 PM | #13 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Yummmm.. It looks and sounds great. Thanks for the recipe Moose!
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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07-19-2010, 11:41 PM | #14 |
Knows what a fatty is.
Join Date: 03-23-10
Location: Las Cruces, NM
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I think I just found my new chicken recipe
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XL BGE, Brinkman horiz |
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07-19-2010, 11:49 PM | #15 |
is One Chatty Farker
Join Date: 04-14-10
Location: San Francisco, CA and Phu Quoc Island Vietnam
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Great looking chicken. Thanks for the recipe and technique!
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Rob - 26-1/2" OTG and A Clutch of BGEs |
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Tags |
moose's chicken, road side chicken, roadside chicken |
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