sudsandswine
Quintessential Chatty Farker
- Joined
- Jun 23, 2012
- Location
- Kansas City
An 18" Weber kettle was used frequently when I was a kid, and one of the most common features was bone-in split chicken breasts, slathered in KC Masterpiece, slightly to somewhat charred. It was a perfectly fine meal when I was a kid, but I believe I've refined the technique slightly.
It all started out with some "yellow tag special" split chicken breasts and another yellow tagged whole chicken. Nothing wrong otherwise, just needed to be sold and used in a prompt manner, a tribute to the OG. The split breasts had some mangled skin so I turned those into boneless skinless breasts and tendies and turned the whole chicken into split breasts.
Dry brined with kosher salt, granulated garlic, a little fine ground black pepper, and smoked paprika. I doubt it was given the pre-attention when I was a kid but I'm trying to level up it.
Decided some babybacks also sounded good, and although I never had them when I was a kid, this is my story.
Seasoned with Oakridge BBQ Secret Weapon - Mak 2* with apple pellets
Needed to make some beans to seal up in the chamber vac, so figured I'd drip some pork in em.
On to the main event. Things that remained the same from the childhood cook:
* Cooked on a Weber kettle
* Kingsford briquettes were the fuel
* Split chicken breasts and other parts
* Basted KC Masterpiece sauce, varying degrees of charred-ness
* Bud Light consumed during cooking
How it differed:
* Weber kettle 26" instead of the 18"
* 2 zone cook
* Kingsford Professional briquettes instead of ol' blue bag
* Dry brined 2 days in advance
* Char Bar's "Meat Mitch - Womp" sauce applied, minimal charring
* Coors Light consumed during cooking
Indirect to start
Getting some color, move to more direct heat
Set some sauce on the first side, then flip to direct-ish heat
Got the glaze on both sides now
Corn on the cob was a staple, but the salad is probably a more recent edition
It all started out with some "yellow tag special" split chicken breasts and another yellow tagged whole chicken. Nothing wrong otherwise, just needed to be sold and used in a prompt manner, a tribute to the OG. The split breasts had some mangled skin so I turned those into boneless skinless breasts and tendies and turned the whole chicken into split breasts.
Dry brined with kosher salt, granulated garlic, a little fine ground black pepper, and smoked paprika. I doubt it was given the pre-attention when I was a kid but I'm trying to level up it.
Decided some babybacks also sounded good, and although I never had them when I was a kid, this is my story.
Seasoned with Oakridge BBQ Secret Weapon - Mak 2* with apple pellets
Needed to make some beans to seal up in the chamber vac, so figured I'd drip some pork in em.
On to the main event. Things that remained the same from the childhood cook:
* Cooked on a Weber kettle
* Kingsford briquettes were the fuel
* Split chicken breasts and other parts
* Basted KC Masterpiece sauce, varying degrees of charred-ness
* Bud Light consumed during cooking
How it differed:
* Weber kettle 26" instead of the 18"
* 2 zone cook
* Kingsford Professional briquettes instead of ol' blue bag
* Dry brined 2 days in advance
* Char Bar's "Meat Mitch - Womp" sauce applied, minimal charring
* Coors Light consumed during cooking
Indirect to start
Getting some color, move to more direct heat
Set some sauce on the first side, then flip to direct-ish heat
Got the glaze on both sides now
Corn on the cob was a staple, but the salad is probably a more recent edition
