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Certainly not fast food!

post #1 of 10
Thread Starter 

I usually cook my chickens on the BBQ quite quickly as Beer Can Chicken but today I knew I was going to have some time so I prepared a large chicken last night that I smoked in the Weber today.

 

Last night the chicken was spatchcocked and was smothered in a buttery rub containing Ginger, Lemon, Chili and Thyme. The bird was then vac packed and left in the fridge overnight.

 

 

Placed on grill over tray of water. My iQue 110 ready to start managing the burn.

 

 

Yes I know I had not cleaned the grate from the Pork shoulder yesterday...

 

 

After 6 hours at 110 C the bird had reached 76 C internal and was ready. It was wrapped in several layers of foil and left to stand for an hour before carving.

 

 

The texture is so different when cooked low and slow. The meat was just silky and moist and dissolved in your mouth.

 

 

On the plate. Carrots and potatoes fresh from the garden. 

 

It is times like this that remind you why we put so much effort into our BBQ.

post #2 of 10
Thread Starter 

A quick aside about the iQue. I started with 35 x Heat Beads briquettes on the grate and added a couple more that were already alight. 6 hours later it had kept the Weber temperature between 108 C and 112 C and I had not had to add any more charcoal. I also had a Maverick probe in the BBQ too so that I could monitor progress - however I did not need to tend the BBQ once in the whole 6 hours.

 

In fact as you can see I still had probably about 1/3 of the original charge left. A real labour saver and economical too.

 

post #3 of 10

Great job on that bird Wade...I also am a big fan of low and slow for Chicken. :)

post #4 of 10
Thread Starter 

Thanks Knifebld

post #5 of 10

Looks great

post #6 of 10
Nice spatchy Wade.... Tasty lookin meal !
post #7 of 10

That bird looks simply amazing very well done!!!

post #8 of 10
Thread Starter 

Thanks for the comments. Towards the end of the cook time the smell in the garden was so tempting it was all I could do to stop myself lifting the lid and having a peek. We had the last of the breast cold for dinner today.

post #9 of 10

Hello Wade.  Another fine job as usual.  Keep Smokin!

Danny

post #10 of 10

Yep, another fine looking cook.....so thankful I like chicken...LOL....about one of the few things left affordable here......Willie

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