July 14, 2012
Fixed pics 2014/12/15
I had a very humbling experience on my Weber grill a few months back. I had two fryer chix that my wife suggested I rotisserie them on the Weber, I eagerly agreed, well anyhow the chicken got burnt, grease flare ups to the point of a small fire that coated the chicken in soot, I actually washed the chicken with water. Never again, especially with company. I was completely embarrassed.
At one point my Sister in Law said, "ooh let me get a picture of the chef in action". I refused and said my face isn't going to be associated with these chickens, I sort of felt bad but she likes to post a lot on Facebook and did not want those pics out there! Forever!!
I do have to laugh, because through all the mishaps, the chix weren't bad!
So this time I decided to go with my gut and do these on frank.
Cooked at 265°-275° for two hours.
- Picking some Fresh Herbs for the slather.
- Preparing the Slather
- Chives, Basil, Parsley, Butter, Honey, EVOO, Salt, Pepper, onion powder and garlic powder.
- I separated the Rosemary because my one daughter can't stand it, so I added it to only one of the birds.
- Slather to the left and Rosemary to the right.
- Beer cans prepped with Red Wine, Garlic fresh herbs the one on the left has additional rosemary. I wanted to use a white wine or vermouth so it could be added to the gravy, but I was too lazy to go looking for the bottle.
- Slathered and ready for the Pit. Chix were placed on the beer cans and placed in a steamer pan.
- Threw in some starter wood and lit the log lighter and once there was a good coal bed I added a few splits of Hickory and Cherry.
- Removed the grates and place 2 bricks on the reverse flow plate then placed the pan on top of the bricks. Added a few cups of water to the pan and left the smoker lid open.
- Closed the lid after all the smoke had cleared and had a hot fire then tweaked the temp, trying to get 275°. But I need to be careful, I don't want to load the fire basket up too much, Frank can easily get up to 350°+ if you are not careful.
- 265° left side
- 270° Center
- 270° Right side
- My better half made up some potatoes, seasoned with Olive Oil, salt, pepper garlic powder and I believe oregano? These were covered in foil and placed on the grates.
- Starting to brown. These need to be turned 1/4 turn because they get blasted pretty good.
- First 1/4 turn
- Ready for next 1/4 turn
- 1/4 turn
- Ready for next 1/4 turn
- I done this several times based on how it was browning,
- Once I raised the chix to the grate level I decided to diffuse the heat a bit.
- Removed the pan and placed the chix on the grates.
- This is what I worry about, look at the breast of the chix, they appear to have a very subtle sooty look on the skin. I try to have the least amount of SMOKE possible when doing my chix. This did not affect the final product at all, but I really try to keep this at a minimum.
- Handed off the drippings to my better half to make a gravy.
- Removed the lid from the potatoes and placed in the direct path of the heat. Was hoping to brown them.
- The last 1/4 turn.
- Tested the potatoes and although they did not brown like I would have liked they were really good and actually preferred this way by the family.
- Chix resting
- How about a little chili? Sure!
- Would you like it topped with some cheddar? Sure!
- How about an Ice Cold Draft? Absolutely!
Edited by SQWIB - 12/15/14 at 2:04pm