Welcome!


This is a membership forum. Guests can view 5 pages for free. To participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]
Only 4 free page views remaining.

Announcement

Collapse
No announcement yet.

A Sittin' Chicken

Collapse
X
Collapse
 
  • Page of 1
  • Filter
  • Time
  • Show
Clear All
new posts
Previous template Next
    #1

    A Sittin' Chicken

    Click image for larger version Name: IMG_1476.JPG Views: 96 Size: 106.7 KB ID: 505664 Just put a 5.5 lb chicken on the Weber. Got a chunk of cherry and a chunk of apple. She's sitting on the beer can chicken accessory minus the beer can. Marinated it for 6 hours in Chiavetta's.

    Tags: None
    • Likes 2
    #2
    Click image for larger version Name: IMG_1477.JPG Views: 85 Size: 113.6 KB ID: 505668 Chiavetta's is a vinegar based marinade that I pick up in Western NY whenever we go back to visit family.
    Click image for larger version Name: IMG_1478.JPG Views: 119 Size: 139.7 KB ID: 505667
    • Likes 2

    Comment

      #3
      Give her a good rest, then try and remember the final pictures.
      • Likes 1

      Comment

        #4
        Pretty sexy yard bird
        • Likes 1

        Comment

          #5
          Click image for larger version Name: IMG_1482.JPG Views: 124 Size: 146.5 KB ID: 505726 Now the toughest part. Letting it rest for a bit.
          • Likes 2

          Comment

            #6
            Does the lid close?
            Everytime I've tried that, it didn't. Now I spotchcock.

            Comment

            • ssandy_561
              #6.1
              ssandy_561 commented
              May 26, 2018, 03:39 PM
              Editing a comment
              It barely closed.
            #7
            Dinner is served.
            Click image for larger version Name: IMG_1483.JPG Views: 122 Size: 113.1 KB ID: 505738
            • Likes 2

            Comment

              #8
              Ooooooooooooooooooh that skin!!!

              Comment

              • ssandy_561
                #8.1
                ssandy_561 commented
                May 26, 2018, 04:10 PM
                Editing a comment
                Skin tasted great. Vinegary, garlicy and smokey. Was a bit chewy but the taste was great.
              • Troutman
                #8.2
                Troutman commented
                May 26, 2018, 06:45 PM
                Editing a comment
                Pump up the volume, more heat
              #9
              That looks good!
              I'm waiting for the wife and daughter to get home. I have a 1.5" NY Strip dry brining now.

              Comment

                #10
                Great lookin bird.

                Comment

                  #11
                  Tasty lookin yardbird, there, brother!

                  Comment

                    #12
                    I like your description, sittin chicken !!!

                    Comment

                    Previous template Next

                    Announcement

                    Collapse
                    No announcement yet.
                    Copyright © 2005 by Meathead's AmazingRibs.com. Meathead's AmazingRibs.com is by far the largest and most popular barbecue and grilling website in the world with more than 2,000 pages of tested recipes, articles on technique, science, mythbusting, and product reviews. In addition our Pitmaster Club is a huge thriving community of cooks who love to share. All text, recipes, photos, and computer code are owned by Meathead's AmazingRibs.com and protected by US copyright law unless otherwise noted. It is a US federal crime to publish or distribute anything on this website without permission. But we're easy! We usually grant permission and don't charge a fee. To get permission, just click here. And you don't need permission to link to us.

                    Our Privacy Promise, Terms of Service, Code of Ethics. Meathead's AmazingRibs.com promises to never sell or distribute any info about you individually without your express permission, and we promise not to, ahem, pepper you with email or make you eat spam. We are GDPR compliant (the stringent General Data Protection Regulations from the European Union that went into effect in 2018). GDPR requires that we be willing to delete any info we have about an EU resident if you request it. We go a step further. We extend this right to anyone, EU resident or not. For more about our privacy promise, code of ethics, terms of service, and how we operate to insure you unbiased info, click here to read the Terms of Service.

                    Product links. We rarely recommend products we haven't tested and we never recommend products that we don't love. We have a rigorous product testing regimen. Often, but not always, if you purchase a product after clicking a link on our site we get a finder's fee. We recommend products based on quality and price, not on fees. These fees do not add to the price of purchase but they do help keep this site alive. Please use them.

                    Contact Us. If you have questions related to barbecue or grilling, please post them to the comments section at the bottom of any page. Our talented team of paid moderators will be with you shortly. If you have business or technical issues, please contact us with this email form.

                    This site is brought to you by readers like you who support us with their membership in our Pitmaster Club. Click here to learn more about benefits to membership.

                    Working...
                    X
                    false
                    0
                    Guest
                    Guest
                    500
                    ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                    false
                    false
                    {"count":0,"link":"/forum/announcements/","debug":""}
                    Yes
                    ["\/forum\/free-deep-dive-guide-ebook-downloads","\/forum\/free-deep-dive-guide-ebook-downloads\/1157845-paid-members-download-your-6-deep-dive-guide-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/national-barbecue-news-magazine","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2019-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2020-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2021-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2022-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2023-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2024-issues","\/forum\/free-deep-dive-guide-ebook-downloads\/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here"]
                    /forum/free-deep-dive-guide-ebook-downloads/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here