Roadside chicken

Discussion in 'Poultry' started by dirtsailor2003, Jun 22, 2015.

  1. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I've had this recipe for several years now and it got shuffled to the back of the recipe book and lost. I was recently cleaning house and rediscovered it. It can be found all over the internet and I'm not sure who the original recipe is from. I had chicken breasts and everything else so I decided this is what's for dinner tomorrow.

    Here's the recipe:

    ROADSIDE CHICKEN
    1 cup white vinegar
    1/2 cup veg oil
    1/4 cup worcestershire sauce
    1 TBS Sea or Kosher salt
    1 TBS white sugar
    1 tsp garlic powder
    1 tsp onion powder
    1 tsp white pepper
    1/2 tsp celery salt

    Blend everything together, and marinate 2-4 hours. You will need this mixture for basting while cooking. I'd suggest making a fresh batch and not to use the mix that you used to marinate the chicken in.

    My plan is this. Both breasts I have are frozen so I am going to marinate and thaw in the fridge overnight. I will make a fresh batch of sauce for basting tomorrow.
    Chicken will be grilled over high heat, flipped and basted every five minutes or so.

    Now about the breasts. As you can see in the photo one is small one is massive. Safeway has been having what they call hand cut chicken and all of the breasts are lunkers. They have also been a few bucks a pound less than the other bulk breasts which is where the smaller one came from. Not sure where they are getting these Arnold Schwarzenegger chickens but for now it's what we are buying because they are cheap.



    Anyways that's it for tonight, more tomorrow evening!
     
    Last edited: Jun 22, 2015
  2. b-one

    b-one Smoking Guru OTBS Member

    His and her sizes! I've wanted to do this recipe for awhile.
     
  3. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Looks like a great recipe Case ! Will wait for an update tomorrow ! Thumbs Up
     
  4. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I wjll be watching. The brine looks good.
     
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    T-minus 4 hours to Smoke Off!!  I have to decide what sides to do. Blazin hot here so it's going to be something light.
     
  6. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Okay here's what the side dish is composed of!

    [​IMG]

    [​IMG]

    [​IMG]


    Smoke away!!!
     
  7. Looking Good

    Gary
     
  8. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Oh no forgot this guy goes in too! [​IMG]


    Smoke away!!!
     
  9. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Used the pull string blender to chop the cilantro


    [​IMG]

    Ten pulls and done!

    [​IMG]


    Smoke away!!!
     
  10. ak1

    ak1 Master of the Pit OTBS Member

    I'm watching[​IMG]
     
  11. I like Cilantro 

    Gary
     
  12. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Corn is done. Indirect heat in the husk for 30-40 while the mini was warming up. Direct heat to char a bit for not very long at all. When ya hear a pop it's time to flip the corn! After you get all sides pull the corn!

    [​IMG]

    [​IMG]

    [​IMG]

    Then if you're short on time, like I am, put the corn in the freezer!


    Smoke away!!!
     
    Last edited: Jun 24, 2015
    smokeyjoebbq313 likes this.
  13. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Times may vary but I have found with our freezer, 15-20 minutes is enough time too cool most things off.

    So get yourself a blue plate your favorite knife and get those kernels off the cob.

    [​IMG]

    Get out your bucket out of the fridge that has everything else in it.

    [​IMG]

    Dump your blue plate into the bucket

    [​IMG]

    Mix. There you have it grilled corn salad. Nice and light on a hot night. I'll post all the particulars later or tomorrow for all ya alls that need directions and tablespoon measurements.

    Now onto the chicken. Have to wait a bit as the wife is mowing the yard and doesn't want dinner for another hour or so....


    Smoke away!!!
     
    foamheart likes this.
  14. b-one

    b-one Smoking Guru OTBS Member

    Wish my wife would mow the grass! But as long as she does the dishes I'll keep her around!!
     
  15. ak1

    ak1 Master of the Pit OTBS Member

    I'm inspired! Roadside Chicken is on the menu for tomorrow's dinner. I have chicken marinating in the fridge as we speak.
     
  16. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    The Grande Finale!

    For those looking for a new easy to please menu, that is easy to make and good on a sultry evening, these two dishes are spot on!

    It's been a while since I grilled the perfect meal for my wife. The last one was the burger that made her decide she didn't want to be a vegetarian anymore, she was my fiancé back then.

    The chicken the salad, both keeper recipes!!!

    Went indirect for a while, until the breasts hit 130-135.

    Did what the mini does best and pulled the pot and finished on the coals. I basted every 10-15 minutes when they were indirect cooking. Every 5 when on the grill. With that here's the photos.

    [​IMG]

    [​IMG]

    Don't care what anyone says, I'll use the savings and one second less than thermapen to buy more meat!

    [​IMG]

    This vaster is from Harbor Freight. Gets run through the dishwasher and is 7-9 years old.

    [​IMG]

    Gotta baste, flip, baste. Do this again in five minutes or ten.

    [​IMG]

    When they start looking like this it's time to move to the grill. Which with the mini means pull the pot and get jiggy with it!

    [​IMG]

    After basting and flipping every 5 minutes or so the chicken starts looking like this.

    http://images.tapatalk-cdn.com/15/06/23/5776b9aaaeec4296d5dc80b4ef47a87b.jpg[/IMG

    Take it off the heat

    [IMG]http://images.tapatalk-cdn.com/15/06/23/53f1a639f4ce0b25d2aef710b7377fd9.jpg

    Slice it (rest if you can)

    [​IMG]

    Plate it and eat it!

    [​IMG]

    [​IMG]


    ENJOY!!!!



    Smoke away!!!
     
    gary s, tropics, xray and 4 others like this.
  17. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    It's going on the menu here! I'd like to try it with a spatched chicken. I think the dark meat would really shine!
     
  18. ak1

    ak1 Master of the Pit OTBS Member

    That looks fantastic! Moist, juicy... Wow. Enjoy your dinner.
     
  19. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Thanks! It was tasty! When the wife says it's a keeper that's always a good thing!
     
  20. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Okay, here is the recipe (loosely) for the grilled corn salad

    6 ears of corn, grilled and charred. (cool completely prior to mixing with other ingredients.)

    2 bell peppers (any color will do)  chopped to size of corn kernels

    bunch of cherry, pear, or grape tomatoes quartered (started with a small container)

    1 Avocado cut into 1/4"-3/8" chunks

    1 small red onion finely diced (scallions could be used too)

    3-4 Garlic cloves minced

    1 jalapeno finely diced

    3 limes - juice and zest

    Bunch of Cilantro chopped

    1 can Black Beans (red or chili beans even garbanzo would work) 

    1/2 cup Extra Virgin Olive Oil

    Salt, Black pepper, Chipotle powder to taste
     
    Last edited: Jun 24, 2015
    driedstick likes this.

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