I came across a thread from 2010 and it reminded me of the Pit Chicken my wife and I enjoyed when we first moved to PA. A variation is made at every fund raising Chicken BBQ done at Fire Houses all over the State and at sporadic Roadside Stands. These guys do some amazing food. They basically build a big box out of Corrugated Steel and Expanded Metal. They build a fire on one side of the box then place Top Round Beef Roasts next to it then add the EM on top to make a Grill that can cook on direct or indirect heat. For $5 you get a Half Chicken or over stuffed Beef Sandwich, Corn or Beans and a Biscuit. The meat is doused frequently with a Spicy Vinegar and Oil based Sauce. The sauce adds good flavor and the meat is very tasty, tender and juicy. So I had to fire my own version and thought I would share with you guys. I have been using my MES40 a lot lately but this cook was screaming for me to go Old School and fire up the New Braunfels... The Pit Chicken was served with Grilled Vegetables and Grilled Corn. First some Qview then, as is my style, the Recipes. Enjoy...JJ
First the Essentials...300*F Pit, a Cold One (actually worked out to 6) and the Sauce for Basting...
Update: With the addition of the Egg Yolks and Emulsifying, the Sauce will be a Milky Pink color not Clear like this first run...
The Chix Halves were from 2-3Lb Broilers and were in the Brine for 6 hours then sprinkled with my Chix Bubba Q Rub...
The Fire set up was one Chimney Kingsford Original unlit and one Chimney load lit and added on top. I was looking for just the Oak flavor from the charcoal so no additional Smoke wood was added but any flavor would work if you choose to add it...
I let them cook for 2 hours Basting every 10-15 then tossed them on the hot side to color them up. I was a little disappointed that the thin skin tore on most of the halves. No affect on flavor just not as pretty. The IT of the biggest Thigh was 155*F so off to a 350*F to crisp up and finish cooking to 175*F...
Now for the Healthy Stuff... Sweet Corn with Balsamic Vinegar and Roasted Garlic Oil marinated Yellow Squash, Zucchini, Vidalia Onions and White Mushrooms, check out the size of the 'Shrooms...
Onto the Fire. Turn frequently and baste with the Vinegar/Oil Marinade. Grill until the Mushroom get brown and shrink. The water evaporates and concentrates the flavor. The rest should be tender but not mushy. The Onions go on first for 5-10 minutes, then add Mushrooms next, 5 minutes, to get them a head start. The Squashes go next, for 10 minutes, and the Corn last, it goes quick 5 minutes or so. All toll the Veggies were on about Thirty minutes...
I'm getting hungry again just Posting these goodies...Here's the Chef's Plate... Good Stuff...
1/2C Kosher Salt
2T Gran Garlic
2T Gran Onion
2T Black Peppercorns
2T Dry Thyme
1C Cider Vinegar
1 Gallon Water
Mix and Soak Bird 6-24hours.
Drain and Dry Bird, Rest in refrigerator over night to dry skin.
Chix Bubba Q Rub
1/2C Sugar in the Raw (Turbinado)
2T Sweet Paprika (Hungarian)
1T Kosher Salt
1T Chili Powder (contains some Cumin and Oregano) Ancho Chile is same without cumin, oregano etc.
1T Granulated Garlic
1T Granulated Onion
1-2tsp Bell's Poultry Seasoning
1tsp Black Pepper, more if you like
1/2tsp Grnd Allspice
Cayenne or Chipotle Pwd to taste, start with 1/2tsp and go from there.
Combine all and season Chicken on all sides. Store in an airtight container.
Pit Chix Basting Sauce
2C Apple Cider Vinegar
1C Olive or other Oil
2T Worcestershire Sauce or more to taste
1/4C Brown Sugar
1T Smoked Paprika
2 tsp Granulated Garlic
2 tsp Granulated Onion
2 tsp Fine Grind Black Pepper
1 tsp Celery Salt
1 tsp Cayenne Pepper or Chipotle powder. Add more if you like Heat.
1/2 tsp Grnd Allspice
2Lrg Egg Yolks
Place all but the Oil in a Blender and puree on high as you slowly drizzle in the Oil to emulsify. Place in a Sports bottle and shake before squirting or basting the Chicken. Grill the seasoned Chicken over indirect heat until juices run clear or the Internal Temp reaches 165*F, about 1.5 hours for Bone-in Breasts,175*F, about 2 hours for Leg Quarters and Halves. Squirt or baste the Chix every 10-15 minutes. If needed you can briefly place the Chix on the hot side of the Grill, turning frequently, to Crisp the Skin and achieve the desired Color.
Makes 26 ounces
This stuff is Tangy with a Sweet and Spicy Finish. If you wish, instead of Brining, you can make a Double batch and add 1T Kosher Salt to half. Marinate the Chix for 4-6 hours with the salted half of the Basting Sauce then use the rest to baste during the Cook.
I would squirt the Sauce on with a Sports Bottle about every 10-15 minutes and used all but 1/2 cup that I took to the Table to add a fresh Punch of flavor.
BTW as I reviewed this recipe today...with the addition of 1T Red Pepper Flakes, 1 tsp of Kosher Salt and delete the Oil...This would make one " Helluva Good Pulled Pork Finishing Sauce " !!! I will have to try it on some leftover PP. Will let you know...JJ
UPDATE: After all the info on the Cornell Sauce, I tried this recipe with the addition of 2 Lrg Egg Yolks. I put everything but the Oil in a Blender and gave it a whirl. While on high I slowly drizzled the Oil in. The egg helps emulsify the Oil and Vinegar together and the whole deal thickens slighty. The whole deal stays mixed several hours but the Bonus is the Basting Sauce sticks to the fatty chicken skin much better and adds more flavor...Thanks for the info guys...JJ
Edited by Chef JimmyJ - 5/21/13 at 3:34pm