AllenOK
Executive Chef
I'm planning on making my "Smoke Roasted Chicken". I'm sure I've described this before, but here it is again.
I will brine 10 lbs of leg-and-thigh quarters. The brine will be infused with rosemary, thyme, sage, garlic, and pepper.
I will grill the chicken, over direct heat, but the firepan will be as far away from the chicken as possible, and the lid will be closed. I won't use many coals, so it will take around 30 - 40 minutes to cook fully. I call it "Smoke Roasted" as it's in contact with the smoke, and the lid is closed, but it's not the high intense heat of grilling. It's somewhere inbetween smoking and grilling.
The end result is tender, juicy, well-seasoned chicken. Yummy! All 10 lbs will dissappear by the time dinner is done.
I will brine 10 lbs of leg-and-thigh quarters. The brine will be infused with rosemary, thyme, sage, garlic, and pepper.
I will grill the chicken, over direct heat, but the firepan will be as far away from the chicken as possible, and the lid will be closed. I won't use many coals, so it will take around 30 - 40 minutes to cook fully. I call it "Smoke Roasted" as it's in contact with the smoke, and the lid is closed, but it's not the high intense heat of grilling. It's somewhere inbetween smoking and grilling.
The end result is tender, juicy, well-seasoned chicken. Yummy! All 10 lbs will dissappear by the time dinner is done.