An ode to the past - Weber kettle chicken

sudsandswine · 02-28-2021, 09:18 PM

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

Titch · 02-28-2021, 09:27 PM

Very nice

tom b · 02-28-2021, 10:35 PM

but nothing is burnt...

TC Smoke & Que · 03-01-2021, 05:27 AM

That is one fine cook and I am sure the memories were flowing.

Shiz-Nit · 03-01-2021, 05:47 AM

Good post and great looking grub and beverage

02-28-2021, 09:18 PM	#1
sudsandswine Quintessential Chatty Farker Join Date: 06-23-12 Location: Kansas City	An ode to the past - Weber kettle chicken 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 __________________ Shirley Fab 250g trailer \| Primo XL kamado \| [COLOR="Red"]Red[/COLOR] Weber Limited Edition kettle + 26” kettle \| Clonesaker PDS (pretty drum smoker)

02-28-2021, 09:27 PM	#2
Titch somebody shut me the fark up. Join Date: 11-17-12 Location: South East Victoria Australia Name/Nickname : Titch :-)	Very nice __________________ Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky:

02-28-2021, 10:35 PM	#3
tom b somebody shut me the fark up. Join Date: 10-12-15 Location: Temecula, CA	but nothing is burnt... __________________ LSG 24x48 offset, MAK 2 Star General, Built in Santa Maria Pit, Weber Performer Deluxe 22 w/CB Rotisserie, Blackstone Pizza Oven, WGA, A PBC A 26'er AND A Jumbo Joe

03-01-2021, 05:47 AM	#5
Shiz-Nit Babbling Farker Join Date: 03-06-10 Location: kentucky	Good post and great looking grub and beverage __________________ Bluegrass Southern Smokers Instagram - bluegrasssouthernsmokers Deep South GC28 Forno Venetzia wood fired pizza oven Weber Summit S-670 natural gasser Traeger pellet pooper BGE's

03-01-2021, 05:27 AM	#4
TC Smoke & Que is One Chatty Farker Join Date: 05-22-18 Location: Port Saint Lucie Florida Name/Nickname : Rick	That is one fine cook and I am sure the memories were flowing.