giggler
Sous Chef
I'm having difficulty with a "style" off BBQ from Central Tx.
here in Texas small towns there are bbq's usually after church or for the volunteer fire dept. to raise funds...
the style is a "pit" usually of "cinder block" with a metal lid..
a "bond" fire is started the night before, probably oak, with maybe some pecan and/ or mesquite, burned down to coals then shoveled in...
then whole chickens (maybe 20?) are put over the coals on a grate, then the lid is closed, then I think, Mopped about every 30 min. or so with a rather clear baste...
after many games of dominoes, the chickens come off and are 1/4 'd and sold..
There really is no sauce. the chicken is sort of Golden Brown and very moist..
I think this is a closely guarded secret of " The Knights of Columbus" and the VFD..
I think the "Mop" is like chicken broth , melted butter, and some spices? But they won't let anyone near the pit!
Thanks, Eric, Austin Tx.
here in Texas small towns there are bbq's usually after church or for the volunteer fire dept. to raise funds...
the style is a "pit" usually of "cinder block" with a metal lid..
a "bond" fire is started the night before, probably oak, with maybe some pecan and/ or mesquite, burned down to coals then shoveled in...
then whole chickens (maybe 20?) are put over the coals on a grate, then the lid is closed, then I think, Mopped about every 30 min. or so with a rather clear baste...
after many games of dominoes, the chickens come off and are 1/4 'd and sold..
There really is no sauce. the chicken is sort of Golden Brown and very moist..
I think this is a closely guarded secret of " The Knights of Columbus" and the VFD..
I think the "Mop" is like chicken broth , melted butter, and some spices? But they won't let anyone near the pit!
Thanks, Eric, Austin Tx.