S
Smiter Q
Guest
Hi all,
Grilled the most moist chicken I ever had on a grill last night.:clap2::thumb:
I used the "Apple Brine" recipe from the Weber virtual
bullet site. I have used this before for an oven turkey last year with GREAT RESULTS,
so wanted to try it for a chicken on the grill. Since it was
a chicken, and not a turkey, I reduced everything to a 1/3,
and had it in the brine 18 hours, with an hour on the counter drain time.
Then off to my 3 year old, wobbly legged & rusted, $35 Wally world UNI-FLAME grill.
Chicken was an unflipped Spatchcock.
Used pecan wood for the smoke, and cooked SWEET POTATOES in foil on the coals.
The wood and apple brine gave a fantastic gold color and flavor!!:eusa_clap
The photos below tell the story.
EDIT:
Cooked at about 300-350 for most of the cook
PULLED it off at 165 and rested for 15 minutes
Thanks for taking a look!:becky:
---------------------------------------------------------------------------
On the grill and LOOKING GOOD!
I do not FLIP. Takes a little longer, but I like the presentation better.
The SEXY bird is taking a little rest before we eat!
So MOIST.. I literally was able to separate the legs and thighs from the breast with a gentle tug!
I was surprised how easy it separated. I did remove the keel bone though prior to grilling.
Not the best photo... but this is the breast. You can see the JUICE just shimmering there!
Grilled the most moist chicken I ever had on a grill last night.:clap2::thumb:
I used the "Apple Brine" recipe from the Weber virtual
bullet site. I have used this before for an oven turkey last year with GREAT RESULTS,
so wanted to try it for a chicken on the grill. Since it was
a chicken, and not a turkey, I reduced everything to a 1/3,
and had it in the brine 18 hours, with an hour on the counter drain time.
Then off to my 3 year old, wobbly legged & rusted, $35 Wally world UNI-FLAME grill.
Chicken was an unflipped Spatchcock.
Used pecan wood for the smoke, and cooked SWEET POTATOES in foil on the coals.
The wood and apple brine gave a fantastic gold color and flavor!!:eusa_clap
The photos below tell the story.
EDIT:
Cooked at about 300-350 for most of the cook
PULLED it off at 165 and rested for 15 minutes
Thanks for taking a look!:becky:
---------------------------------------------------------------------------
On the grill and LOOKING GOOD!
I do not FLIP. Takes a little longer, but I like the presentation better.
The SEXY bird is taking a little rest before we eat!
So MOIST.. I literally was able to separate the legs and thighs from the breast with a gentle tug!
I was surprised how easy it separated. I did remove the keel bone though prior to grilling.
Not the best photo... but this is the breast. You can see the JUICE just shimmering there!
Last edited by a moderator:
