Barbecue Chicken
A Simple Texas Classic Revisited
There are some folks that say barbecue and chicken
should never be used in the same sentence.
I disagree.
The Ravnest opted for her favorite dish this night - the
lowly chicken. As I had partaken of much beef and pork earlier
this week I decided to join her in consuming the bird without
my usual addition of red meat to the repast. The fowl was washed
thoroughly, patted dry, and then coated in a generous layer of
Italian dressing. I then sprinkled on a homemade rub of kosher
salt, pepper, paprika, and a small amount of brown sugar. I followed
up with a final heavy application of fresh thick ground pepper.
I built a well burning lump fire and set up for indirect
cooking using one flat brick to hold the drip pan and absorb
direct heat. Two bricks on their edge held the cooking grill
above the whole operation.
I checked at about 30 minutes and all was going well. The
dome temperature was a little too hot leading to the darkening
you see here. I closed down the vents a bit to lower the temperature.
I added the liver to make a "cook's treat" that I would
enjoy soon. I set the liver in foil and give a good jolt of Italian
dressing and a twist of black pepper.
The liver is ready to go. I normally have a chicken neck
to add to this treat but it was not included with this particular
bird. The necks can take a little longer than the livers to get
done so the snack can be enjoyed in two sessions. I try to time
everything for minimal opening of the Egg.
The "cook's treat" consumed I felt it was time
to pull the main course. The bird had been cooking about an hour
and a half at about 350° and was looking ready.
The bird was placed on the board and allowed to rest for
a few minutes. The color was good, although a little dark in
places due to a high temperature spike early in the cook. You
could shake the leg properly. It was very loose and about to
fall off. The breast was very juicy and the dark meat was well
done. Dinner was served and all were happy. After a vigorous
feasting all that was left was a small pile of bones and the
calling for a good dessert. A slice of chocolate cream pie provided
an appropriate finale to the summer evening.
08/23/02
