MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 08-31-2013, 10:42 AM   #1
SoCalWJS
is one Smokin' Farker
 
Join Date: 09-19-09
Location: Coast of Southern SLO County
Name/Nickname : John
Default 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?
__________________
MAK 2*, LBGEx2, Santa Maria Pit x2, 3 Sizes Weber kettle, BS 36" SS Griddle & Pizza Oven.
SoCalWJS is offline   Reply With Quote




Old 08-31-2013, 11:23 AM   #2
Bludawg
somebody shut me the fark up.
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Default

That is how I do mine I marinate it over night make a double batch of sauce 1/2 to cook with & 1/2 to marinate it. The marinate is actually a clone of Chivetas chicken marinate.
If you want "the original Road Side Chicken recipe" do a google search for Cornell Chicken it's is really farking good too.
__________________
I'm a Proxy Vegetarian> Cows eat grass & I eat cows.

Last edited by Bludawg; 08-31-2013 at 12:00 PM..
Bludawg is offline   Reply With Quote


Thanks from:--->
Old 08-31-2013, 11:31 AM   #3
JONESY
is one Smokin' Farker
 
Join Date: 04-20-09
Location: Oakland twp / Houghton Lake, MI
Default

Every time I've had it its been open top cooking over open pits. There is so much veg oil in the baste that I think you would have a smokey(and not in a good way, the black soot kind of way), greasy, fiery mess on your hands. I would opt for the weber with no lid, I think the appeal to this style is the baste dripping on the coals and seasoning the birds via smoke and steam. Just my $.02.
__________________
Life is to short for green tea and tofu; pass me another half rack and a beer…
JONESY is offline   Reply With Quote


Old 08-31-2013, 11:35 AM   #4
Moose
somebody shut me the fark up.

 
Moose's Avatar
 
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
Default

I've never found the need to marinate Roadside chicken as it comes out plenty flavorful. It couldn't hurt, though. I'd be more inclined to brine before marinating roadside chicken, but that's just me.

As to what cooker to use, the BGE wouldn't be a good choice as you have to mop the chicken every few mins. A weber kettle would be okay, but I'd go with your Santa Maria Pit as it's completely open. My BIL does roadside chicken on his Santa Maria pit all the time, and the skin is always super crispy, which is always a huge plus.
Moose is offline   Reply With Quote


Thanks from:--->
Old 08-31-2013, 11:48 AM   #5
JONESY
is one Smokin' Farker
 
Join Date: 04-20-09
Location: Oakland twp / Houghton Lake, MI
Default

I didn't even look at his signature to see the santa maria pit, hands down that's your winner.
__________________
Life is to short for green tea and tofu; pass me another half rack and a beer…
JONESY is offline   Reply With Quote


Thanks from:--->
Old 08-31-2013, 11:52 AM   #6
Moose
somebody shut me the fark up.

 
Moose's Avatar
 
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
Default

Quote:
Originally Posted by JONESY View Post
I didn't even look at his signature to see the santa maria pit, hands down that's your winner.
Yep, a Santa Maria pit is the ultimate roadside chicken cooking machine!
Moose is offline   Reply With Quote


Old 08-31-2013, 12:00 PM   #7
SoCalWJS
is one Smokin' Farker
 
Join Date: 09-19-09
Location: Coast of Southern SLO County
Name/Nickname : John
Default

Thanks for all the replies

Due to time constraints I'll marinate for a couple of hours, then dry, then cook.

I'll go with the Santa Maria Pit (I'm doing an awful lot of cooking on that thing these days - even bought a little "tailgater" model that will just comfortably fit a good size Tri Tip to take Camping ) and mop frequently.

Any idea as about how long to get them done? (just for planning - I Thermapen just about everything)
__________________
MAK 2*, LBGEx2, Santa Maria Pit x2, 3 Sizes Weber kettle, BS 36" SS Griddle & Pizza Oven.
SoCalWJS is offline   Reply With Quote


Old 08-31-2013, 12:06 PM   #8
Moose
somebody shut me the fark up.

 
Moose's Avatar
 
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
Default

Quote:
Originally Posted by SoCalWJS View Post
Any idea as about how long to get them done? (just for planning - I Thermapen just about everything)
Are you using whole chickens, or legs and/or thighs?

As with any chicken cook where the pieces are cut up, I add the breasts about 10-15 mins into the cook so everything is done at the same time. However, with the Santa Maria pit, you could just put the breasts onto the cooler side.

I'd budget about an hour and a half, just depends how close to the coals you are cooking. With roadside, you're better off keeping the grate higher. MY BIL does whole legs and they're usually done in about two hours.

BTW, hope you'll join us at the SoCal bash on Sept 21! Link is in my signature...
Moose is offline   Reply With Quote


Old 08-31-2013, 12:21 PM   #9
SoCalWJS
is one Smokin' Farker
 
Join Date: 09-19-09
Location: Coast of Southern SLO County
Name/Nickname : John
Default

Quote:
Originally Posted by Moose View Post
Are you using whole chickens, or legs and/or thighs?

As with any chicken cook where the pieces are cut up, I add the breasts about 10-15 mins into the cook so everything is done at the same time. However, with the Santa Maria pit, you could just put the breasts onto the cooler side.

I'd budget about an hour and a half, just depends how close to the coals you are cooking. With roadside, you're better off keeping the grate higher. MY BIL does whole legs and they're usually done in about two hours.

BTW, hope you'll join us at the SoCal bash on Sept 21! Link is in my signature...
I cut up a whole chicken, so I'll be moving smaller pieces off to the side and/or putting them on at different times.

Hoping to make the SoCal Bash - responded earlier, but have been negligent in checking in (too much going on - almost lost the house in the "Silver Fire" and yesterdays Thunderstorms caused few problem (flowing ash/mud/water everywhere - drying out now. Filled my pond with crud)
__________________
MAK 2*, LBGEx2, Santa Maria Pit x2, 3 Sizes Weber kettle, BS 36" SS Griddle & Pizza Oven.
SoCalWJS is offline   Reply With Quote


Old 08-31-2013, 12:38 PM   #10
NeilH
is one Smokin' Farker
 
Join Date: 01-13-13
Location: Eastern NC
Default

I halve chickens, never have cut them up to grill. Any advantage to cutting up? I probe the thigh and breasts.
NeilH is offline   Reply With Quote


Old 08-31-2013, 01:45 PM   #11
TheWolfePit
is one Smokin' Farker

 
Join Date: 08-22-13
Location: Bealeton, Va
Default

Quote:
Originally Posted by SoCalWJS View Post
Thanks for all the replies

Due to time constraints I'll marinate for a couple of hours, then dry, then cook.

I'll go with the Santa Maria Pit (I'm doing an awful lot of cooking on that thing these days - even bought a little "tailgater" model that will just comfortably fit a good size Tri Tip to take Camping ) and mop frequently.

Any idea as about how long to get them done? (just for planning - I Thermapen just about everything)

Marinating for a couple hours is best in my opinion. Too long and the vinegar will make the meat mushy. The more you baste the more intense the flavor gets.

Shouldn't take any longer than 45-60 minutes to cook. Good luck! You're in for a treat!!
__________________
Larry Wolfe
----------------------------
[URL="http://www.youtube.com/user/TheWolfePit"][B][COLOR="Red"][U]The Wolfe Pit[/U][/COLOR][/B][/URL]
TheWolfePit is offline   Reply With Quote


Old 09-01-2013, 11:17 AM   #12
SoCalWJS
is one Smokin' Farker
 
Join Date: 09-19-09
Location: Coast of Southern SLO County
Name/Nickname : John
Default

Came out pretty good - wife liked it more than I did. Now she wants to try boneless/skinless and see how that tastes with this recipe..... I'm thinking the Cornell recipe.
They ended up getting cooked in just under 50 minutes - didn't get the fire started very well. I think if I had a better fire and cooked them a bit slower (hotter fire with the grill farther away), I would have been happier.


When is the SoCal Bash thread going to restart/reappear? Gotta get the details down so I can try to plan for it.
__________________
MAK 2*, LBGEx2, Santa Maria Pit x2, 3 Sizes Weber kettle, BS 36" SS Griddle & Pizza Oven.
SoCalWJS is offline   Reply With Quote


Old 09-01-2013, 12:08 PM   #13
Moose
somebody shut me the fark up.

 
Moose's Avatar
 
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
Default

Quote:
Originally Posted by SoCalWJS View Post
Came out pretty good - wife liked it more than I did. Now she wants to try boneless/skinless and see how that tastes with this recipe..... I'm thinking the Cornell recipe.
They ended up getting cooked in just under 50 minutes - didn't get the fire started very well. I think if I had a better fire and cooked them a bit slower (hotter fire with the grill farther away), I would have been happier.


When is the SoCal Bash thread going to restart/reappear? Gotta get the details down so I can try to plan for it.
Try it again with the fire/grate adjustment you mentioned. Slower is better for this, IMO. Was the skin crispy?

SoCal bash is Saturday, Sept 21. Speaking of roadside chicken, The Missus and I will be doing it over an open pit at the bash. I'm going to start a head count thread in the bash subforum today.
Moose is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 05:47 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts