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Gonna burn a chicken tonight...

Discussion in 'Food Forum' started by PDogSniper, Dec 7, 2004.

  1. PDogSniper

    PDogSniper

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    Hehehe, not really;f But I do have the night off after working 70+ hrs this week and I was thinking of doing a whole chicken on the grill. I have a stand up rack so anyone got any quick tips for me...?
     
  2. The Pontificator

    The Pontificator Angry Samoan

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    You mean one of those "beer can chicken" racks?

    I got one, too! (Bed,Bath,and Beyond $6)


    Indirect heat, my friend.
     

  3. PDogSniper

    PDogSniper

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    Holy crap...! Near three hours to do a 4 lb chicken (it's 45 degrees)...! My stand up wouldn't work, bird to tall for the grill so I just laid it boob side up and tossed it and turned it by feel... I finally nursed it to fruition....

    Mmmmmm......!

    Dang, smoked chicken skin is good...!!!!

    Still looking for tips...;)
     
  4. lethal tupperwa

    lethal tupperwa

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    zest a lemon add some oregano and olive oil stuff under the skin.

    after salting and peppering the cavity take the zested lemon poke it a coupla times with a fork and place inside the bird cook as usual.
     
  5. lwt210

    lwt210

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    I did some chicken breasts last night with KC Masterpiece rub on them.

    While I was basting my pork chops with a bourbon based sauce, I splashed a little on the chicken just to try it out. MMMMM good stuff. Best chicken I have had in a while. Just the right spicyness and lemony and salty.

    Lemons, soy sauce, bourbon, minced onion, salt, pepper, hot sauce and some butter are the main ingredients. If you need the exacts, PM me and I will send it to ya.
     
  6. rhikdavis

    rhikdavis U.S. Veteran

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    The Showtime Rotisserie by Ronco....
     
  7. DocHolliday

    DocHolliday Bustin' Caps

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    Start with a whole chicken and then cut out the backbone, it should lay flat, like a book. Season with favorite seasonings and grill over direct heat for about 20 minutes a side.