Started off as rotisserie chicken on the SnS Kamado but I messed up and had too many coals - instead of the heat at the side, part of the chicken was right over the coals. After 15 minutes the skin was already scorched so off comes the rotisserie and on goes the EasySpin grate. Lowered the temperature also. Now everything is running smoothly. The chicken is now away from the coals. Potatoes roasting and catching drippings underneath. Breast and thigh are about 7 degrees apart right now.
I brined the chicken (pasture-raised whole chicken from CrowdCow) overnight in an apple cider brine then seasoned with a mix of ChickaLicka BamBam from PK grills and some Omaha Steak seasoning.
Its done. Pulled when breast was 165 and thigh was 170 degrees. Resting for a few minutes right now. The potatoes are now on the upper grate directly over the coals to finish - no seasonings except S&P and chicken drippings.
Ready to serve
I've only cooked whole chicken a few times in my life. This is definitely the best yet: tender, juicy, the bone fell right out of the leg but the meat is perfect. I can taste the brine in every bite. The potatoes are tender and taste great with a good amount of smoke. These are the extra baby potatoes that I bought to make Troutman 's Beef Bourguignon (Also an excellent dish - I've been eating it all day). I forgot about the extra pearl onions - those would have been great with the potatoes.
I brined the chicken (pasture-raised whole chicken from CrowdCow) overnight in an apple cider brine then seasoned with a mix of ChickaLicka BamBam from PK grills and some Omaha Steak seasoning.
Its done. Pulled when breast was 165 and thigh was 170 degrees. Resting for a few minutes right now. The potatoes are now on the upper grate directly over the coals to finish - no seasonings except S&P and chicken drippings.
Ready to serve
I've only cooked whole chicken a few times in my life. This is definitely the best yet: tender, juicy, the bone fell right out of the leg but the meat is perfect. I can taste the brine in every bite. The potatoes are tender and taste great with a good amount of smoke. These are the extra baby potatoes that I bought to make Troutman 's Beef Bourguignon (Also an excellent dish - I've been eating it all day). I forgot about the extra pearl onions - those would have been great with the potatoes.
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