Firehouse Chicken

[BrianGSDTexoma]

Man that looks good. What we’re you spraying them with

Looks good ! What do you use for the baste ?

I ended up with chef jimmyj version.

That Recipe from Pops is a Good one! In my area of PA, there are similar Chicken BBQ'S for Fire Dept and other Charities.
The First 4 Ingredients are the basic Conell Chicken Recipe. The rest are the additions Pops Dad must have added or got a recipe for.

This is my Version....

Pit Chicken aka, Roadside Chicken

This Chicken is Grilled/Smoked and sold all across the country at Roadside Stands and at Firehouse Fund Raiser BBQ's. Here is my version

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

This stuff is Tangy with a Sweet and Spicy Finish. I like to make a Double batch and add 1T Kosher Salt to half. Marinate the Chix for 4-6 hours with the salted half of the Brine/Basting Sauce then use the rest to baste during the Cook.

Grill/Smoked over indirect heat at 300-325°F until the Internal Temp (IT) reaches 175°F. If the skin is not Crisp enough, a few minutes, turning frequently, over direct heat will get you there.

I would squirt the Sauce on with a Sports Bottle about every 15-20 minutes and used all but 1/2 cup that I took to the Table to add a fresh Punch of flavor. Great Stuff!...JJ

 

[HalfSmoked]

Fine looking chicken there guy. Chicken the amazing meat there is so many ways to prepare it and they are all great.

Warren

 

[chopsaw]

Brian , that all looks fantastic . Had thighs thawed ( say that 5 times fast ) for today . I'll by trying this . Just mixed up the mop from Pop's old thread . Had to sub a few things , but it sure tastes good . Be a short brine , but goin on the kettle around 4:30 or so .

a different Bob Gibson, quite a hurler back in the day. RAY

Sure was . I had the pleasure of seeing it in person . Long time ago .

 

[BrianGSDTexoma]

Brian , that all looks fantastic . Had thighs thawed ( say that 5 times fast ) for today . I'll by trying this . Just mixed up the mop from Pop's old thread . Had to sub a few things , but it sure tastes good . Be a short brine , but goin on the kettle around 4:30 or so .


Sure was . I had the pleasure of seeing it in person . Long time ago .

I did over coals. I like the juice dripping over coals. That one of the things like about that barrel grill. You can adjust the charcoal pan and if needed have the big upper racks. I used 2/3 chimney and I left top and side vent open 1/3, charcoal pan three notches up and was the perfect grilling temp.

 

[chopsaw]

I had one of those. I loved it . Agree with the adjustable coal rack . Best steak setup . I used to raise the tray all the way and use red oak cooked down to coals .
I have some lump I'm gonna use today . Chicken over the coals for sure .

 

[WaterRat]

or i will just have to make it my self.

Go for it, it's super easy. Try to make a couple hours in advance so the flavors meld.

 

[Rafter H BBQ]

Looks awesome, nice cook Brian!

 

[DRKsmoking]

Go for it, it's super easy. Try to make a couple hours in advance so the flavors meld.

Thanks Waterrat
I will give this a whirl, something new and it looks different
David

 

[WaterRat]

Thanks Waterrat
I will give this a whirl, something new and it looks different
David

Just remember it's for after the chicken is cooked, don't put it on while on the grill/smoker ;)

 

[DRKsmoking]

Just remember it's for after the chicken is cooked, don't put it on while on the grill/smoker ;)

Ha Ha that's , really good to know. So its more of a finishing sauce/glaze

David