Hey gang, I’ve got a handful of bone in skin on chicken pieces dry brining in the fridge right now with grand plans to cover them in some leftover Meathead Memphis dust and smoke per the “Sweet Georgia Brown Smoked Yard Bird” recipe in the book but my wife got sick this weekend and I need to tend the kids and not a fire.
How do I best salvage dinner using the oven? Can I still cover the pieces in Memphis dust and roast at 325 or will the sugar in the rub burn? Do I go 225 until 145 internal and then blast the heat until doneness? None of the above?
I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins, steak and fish. Really into cooking of all kinds.
My outdoor kitchen has a Lone Star Grillz Adjustable and it is wonderful. There also is a Pit Boss 5 Burner Ultimate Griddle and a Pit Boss Copperhead pellet grill.
There is an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
For an even more convenient solution, put rice in a pyrex dish, add chicken broth in the amount of water usually used (2:1) and bake with the chicken on top. Can add teriyaki or barbecue sauce, too.
Happens a bunch here with crazy schedules. Fire that oven and feed the family. As folks have said that sugar should be fine indirect so I’d go 375 for the skins sake.
Hope your wife feels better soon.
I cook in my oven in the winter, rarely on a grill. I find cooking in an oven is very similar to cooking with a lid on the grill, just minus the smoke & fire, I would say the grill taught me how to cook better in an oven.
With chicken in an oven, I would sear skin side in a pan that can be transferred to the oven. We build sear zones on a grill, so we build them in the kitchen. Add a bit of oil to the pan to help the sear a bit on the skin.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
I go back and forth between indoor and outdoor with the Meathead recipes all the time. Skillet is analogous to grill, oven (and Dutch oven) is analogous to smoker/bbq. Everything always comes out fine.
It isn’t heresy to sometimes not want smokiness. There is plenty of room for all of it.
Thanks for all the great advice!! In the end we both got sick yesterday (not Covid but our kiddo brought RSV home from preschool) so we ended up just making French toast. I’ve got the chicken smoking now, hopefully the extra day of dry brining didn’t cure it too much. I still have some leftover Memphis dust I will try oven chicken next time, just had a hankering for smoke this time.
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