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Scoopers Chicken on the Grill--Delish Bird

post #1 of 15
Thread Starter 

Been a while since I've posted and have been wanting to do Scoopers Chicken so here it is. Whole birds were .79 a pound!! Brined the bird for 2 days, then gave it the rub for about another 10 hours or so. Followed his method pretty exactly but grilled the spatched bird over indirect coals till almost done then over direct heat, as the coals were fading away, for the last 20-30 minutes or so. The skin char, while very noticeable, was not burnt tough but very flavorful. The meat was quite juicy, even after the direct heat grilling, including the usually dried out breast meat. GF's comment after asking how the bird was prepared was 'best chicken I've ever made'. Go figure on that one. Regardless, that's a testimony to how good this method of preparation really is. If you're looking for another way or reason to do a whole chicken I highly recommend Scoopers method.

http://www.smokingmeatforums.com/t/151010/chicken-my-new-favorite-method

 

small bucket worked very well for brining

 

intended for 24 hour brine, wound up being 48....no harm, no foul

 

spatchcocked, keel bone removed, rub applied

 

rub after about 10 hours, uncovered in the reefer

 

so tender a leg quarter fell off on removal....xtra thighs were not brined, just grilled off

post #2 of 15

Man that looks tasty.

 

Gonna have to try it.      Thumbs Up

post #3 of 15

That looks really good Willie!  This is a recipe I gotta try...Thumbs Up

 

Red

post #4 of 15

Thanks, Willie. Another on the to do list.

 

Disco

post #5 of 15

Nice Job, Willie!!! I'd be all over that !!!:drool

 

I remembered when Scott posted that method !!!  Great guy to follow!!Thumbs Up

 

HMMM, Haven't seen him for a couple months!

 

Bear

post #6 of 15
What is the brine recipe for this? Looks awesome!
post #7 of 15

He's backkkkkkkkkk!

 

Great looking Bird Chef!

post #8 of 15

 

 

:drool  :32:  :drool   Man that's a great looking bird!  Very nice - very nice indeed  2thumbs.gif

post #9 of 15
Quote:
Originally Posted by hillbillyrkstr View Post

What is the brine recipe for this? Looks awesome!

 

 

The link was in the first post on this thread.

 

Here it is:

http://www.smokingmeatforums.com/t/151010/chicken-my-new-favorite-method

 

 

Bear

post #10 of 15
Thread Starter 
Thanks for picking up my slack on that question Bear, and thanks to all else for the kind words. While it looks charred the sugar in the final rub carmelized a little causing it to darken but it was not burnt. Even the day after while I was shredding the rest of the meat off & nibbling on it was really tasty. I do believe if I had put it in the smoker that would not have occurred but I'm not totally organized yet after a move experience......Willie
post #11 of 15
Appreciate it bear. I'm gonna try this soon.
post #12 of 15

You had me at hot sauce, Chef Willie.

Went into the brine after work on Friday. What kind of sides should I serve with this spicy bird?



Out of the brine and into the rub.
Edited by MarkyQue - 3/30/14 at 8:24am
post #13 of 15
Wow Chef W, this is a must do added to the ever growing list of things I have to try.... Very nice smoke, looks real tasty.... drool.gif

Justin
post #14 of 15
Thread Starter 
Quote:
Originally Posted by MarkyQue View Post



You had me at hot sauce, Chef Willie.



Went into the brine after work on Friday. What kind of sides should I serve with this spicy bird?







Out of the brine and into the rub.

 



Well, I did Bushes honey beans for me. GF won't eat those so for her I broke down and got a box of Stove Top for Chicken. I know, I know....pure crap BUT she grew up with it. She likes that Kraft Mac & Cz in blue box to....whatever....LOL. Fresh asparagus is around now for some greens and I'm becoming partial to roasted cauliflower or cabbage on the grill. Keep it simple and let the chicken be the Star player......Willie
post #15 of 15
We ended up with a mayo based macaroni salad and a corn relish. I forgot the "money shot".
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