This cook was done on the Cobb Grill and was a small fryer chicken that weighed only four pounds so it was a small chicken. I didn’t do a thing to it other than apply a rub and just put it on the grill and get it spinning.
The start of the cook.
I used heavy smoke for the first 15 minutes with some JD Oak Chips.
At about the 45 minutes mark into the cook, I started mopping the chicken every 10 minutes with the Roadside Chicken Sauce which is a great marinade, sauce, dip, mop, glaze etc..and works great on any poultry.
Just off of the Cobb and cooling.
Chicken was about too small to cut up so I just halved it for our meal.
Add some pots and gravy, some sliced tomatoes, a wedge of cornbread and had a great meal.
It seems to me it is a bit burned, am I right?
ReplyDeleteAlex, no, it wasn't burnt and some of the dark color is from my mop which adds many more layers of flavor to my chicken.
DeleteI have often cooked on the open fire - it is pretty hard to control temperature outdoors, so I prefer rotisserie ovens to cook such dishes.
ReplyDelete