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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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Old 07-13-2013, 08:49 PM   #1
stargate823
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Join Date: 03-07-13
Location: Edgewood, MD
Default Must try chicken recipe!!!

So... I decided to try a recipe out of this grilling magazine I bought years ago but hadn't tried in a long time. Since last I tried it I've learned so many things that make my Q turn out great instead of subpar. After dinner tonight I decided I MUST share this with the brethren because the end result was absolutely incredible!!! This was originally a beer can chicken recipe but I modded it a bit to use with a spatchcocked chicken. Here is what I did...

The rub:

2 TBSP kosher or sea salt
4 tsp ground cumin
2 tsp red pepper flakes
2 tsp ground coriander
2 tsp dry mustard
2 tsp garlic powder
2 tsp onion powder
2 tsp fresh ground pepper

Reserve 1 tablespoon of rub for the sauce.

Do this: Spatchcock a chicken. Rub the bird down with vegetable oil and sprinkle rub all over. Be sure to get some oil and rub under the skin on the breasts. I didn't use any wood for this cook but I will next time. I cooked my bird on an 18" Weber smokey mountain without a water pan at 300 - 325. Cooking direct over the coals gives a flavor that cannot be beat. Check temp after an hour. My 7 pound bird took about an hour and 20 minutes to hit temp. Pull at 165 and rest for 5 - 10 minutes.

While the bird is cooking, prepare the sauce:

In a sauce pan combine the following and heat:

6 oz beer (Budwieser or similar lager)
6 TBSP ketchup
3 TBSP dijon mustard
1.5 TBSP molasses
1.5 TBSP red wine vinegar
1 TBSP rub
1/2 tsp hot sauce, such as tobacco

This is not a glaze sauce as much as it is a drizzle/dip sauce after the chicken is done and cut. The results are incredible! I'd love for my fellow brethren to try this and tweak as they see fit - best chicken I have made in a very long time!!! Here's a pic of the bird ready to come off - sorry there isn't any more pics... too busy enjoying the mouth-gasm! I'd love to hear feedback on this recipe!!! Please try it and enjoy!!!

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Old 07-13-2013, 08:51 PM   #2
martyleach
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Thanks. Looks great.
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Old 07-13-2013, 09:02 PM   #3
HookedOnQ
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Sounds great! Will have to add the to my list of things to try
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Old 07-13-2013, 09:04 PM   #4
stargate823
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Quote:
Originally Posted by HookedOnQ View Post
Sounds great! Will have to add the to my list of things to try
Do it sooner than later - it's amazing!
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Old 07-13-2013, 09:06 PM   #5
HeSmellsLikeSmoke
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Great looking bird.
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Old 07-13-2013, 09:16 PM   #6
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Tasty, I know it!
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Old 07-14-2013, 09:40 PM   #7
stargate823
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Left overs were almost as awesome I hope you all try this!!!
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Old 07-14-2013, 10:43 PM   #8
MarleyMan
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Looks great

Where does one find this "tobacco" hot sauce?
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Old 07-15-2013, 06:53 AM   #9
Ron_L
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Nice color on the chicken!

I'll give the recipe a shot soon.
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Old 07-15-2013, 09:05 AM   #10
HankB
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That looks great!

Looks like you left the water pan out, right? I do that a lot on my mini-WSM and like the way it cooks. The extra distance between food and charcoal seems to provide just the right amount of heat for stuff like chicken.
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Old 07-15-2013, 10:12 AM   #11
AR531
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That does look good...definitely have to try it some time.
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Old 07-15-2013, 02:24 PM   #12
MothersBBQ
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Thanks for sharing.
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Old 07-15-2013, 02:32 PM   #13
John Bowen
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Looks great - thank for sharing!
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Old 07-15-2013, 02:34 PM   #14
SmokyWoodturner
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Looks like a recipe to try---SOON
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Old 07-15-2013, 08:10 PM   #15
stargate823
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Quote:
Originally Posted by MarleyMan View Post
Where does one find this "tobacco" hot sauce?
Woops - you zinged me! LOL! I meant Tobasco!

Quote:
Originally Posted by HankB View Post
That looks great!

Looks like you left the water pan out, right? I do that a lot on my mini-WSM and like the way it cooks. The extra distance between food and charcoal seems to provide just the right amount of heat for stuff like chicken.
Yep - no water pan. This was on my 18" WSM. I've also used the 22" WSM in the same way. Direct over the coals with no pan and 300-325 is my new favorite way to cook chicken. This bird came out fantastic!
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