Author Topic: Savor Spices Chicken on the Weber  (Read 53261 times)

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Offline Big Dawg

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Re: Savor Spices Chicken on the Weber
« Reply #14 on: March 29, 2015, 01:44:19 PM »
Pappy, tell me about your pan sauce please - it looks great.
Thx!

Yes, curious about the sauce, too.  But, I'm also interested in how you set up the Performer to cook the two yardbirds at the same time.





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Offline Pappymn

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Savor Spices Chicken on the Weber
« Reply #15 on: March 29, 2015, 02:30:51 PM »
I've been watching too many cooking videos on YouTube lately. And simple pan sauces often finish most dishes. I am getting better at doing it.

For this cook, since I didn't have any pan drippings or fond as I cooked on the grill. So I sautéed some diced red onion in butter. Deglazed the pan with a glug of white wine. Added a couple of cups of chicken stock, and a tablespoon of chicken base. Reduce to concentrate flavor. Add a couple of nubs of butter to tighten it up a bit. At this point adjust seasoning.
This is a thin sauce and not a Hub approved gravy.
Pappy

Proud Owner of Mak 2 Star General #1,000
Weber Performer
Blackstone SS Griddle
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Offline Pappymn

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Savor Spices Chicken on the Weber
« Reply #16 on: March 29, 2015, 02:32:37 PM »
I banked a chimney of lit charcoal on the left side. I put the spatchcocked birds on the right. Rotated them half way through.
Pappy

Proud Owner of Mak 2 Star General #1,000
Weber Performer
Blackstone SS Griddle
Member #109

Offline drholly

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Re: Savor Spices Chicken on the Weber
« Reply #17 on: March 29, 2015, 02:37:01 PM »
I was wondering about it since you did the chicken on the Weber. This sounds like a great idea and tasty pan sauce. I might try adding some diced mushrooms while cooking it down - just like the flavor they add. Thank you - I will try it!

BTW - not sure HUB requires thick gravy... I think I have seen him approve of a red eye gravy... I might be wrong....


You can't catch a fish if you don't get a line wet...
Pit Barrel Cooker, Char Broil Electric Smoker, Charbroil Prototype Kettleman, Char Broil 500X, Blackstone Flat Top, Char-Broil SRG, Weber Performer, ANOVA sous vide device, Lodge Hibachi, Discada, Chimenea, fire pit, hunk of pink salt...
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