Let's Talk BBQ

Outdoor Cooking Equipment => Grills & Smokers => Charcoal Grills => Topic started by: LostArrow on July 29, 2012, 11:37:34 AM

Title: Old School Chicken
Post by: LostArrow on July 29, 2012, 11:37:34 AM

This is how I learned to cook chicken 40 years ago.
Always got the butcher to split into halfs.
Fired up the barrel grill with fire under about half .
Chicken halfs were cooked about 1/2 indirect & 1/2 half direct.
The fire is far enough below the chicken allow about 20 min between turning without burning.
Just before the chicken is done slather with BBQ sauce & let sear ( ok I learned to like a the taste of burned BBQ sauce)
My CB-740 is just a manufactured small version of the homemade barrel cookers I first cooked on.
The cooking chamber is deep , the coals can go 12 in below the grate.
(cooking in rain with CB-740 under umbrella)

(http://i828.photobucket.com/albums/zz203/Lostarrow-photos/ee470e7d.jpg)

(http://i828.photobucket.com/albums/zz203/Lostarrow-photos/f35170d5.jpg)

Title: Re: Old School Chicken
Post by: smokeasaurus on July 29, 2012, 12:12:44 PM

Now that is how to do chicken!!!

Title: Re: Old School Chicken
Post by: mikecorn.1 on July 29, 2012, 01:07:49 PM

That chicken look real happy. Nice color.

Title: Re: Old School Chicken
Post by: Old Hickory on July 29, 2012, 01:39:53 PM

Looks good to me.