Buffalo Chicken Breasts & Spicy Chicken Thighs

This cook was done on my Cobb Supreme using my two new proto-type dome extensions from the good folks at Cobb International and my new raised second cooking grid setup. 

My meal was this blazing hot Buffalo chicken breast with one of the baked potatoes, green beans, and some salad stuff.

The Wife's meal was one of the spicy breaded and crunchy chicken thighs. Served with some new potatoes and green beans and some salad stuff.

I built this second raised grid with an additional Supreme roasting rack, some carriage bolts, fender washers, lock washers and nuts. 

This will work for large pieces of meat like maybe a pork butt at about 9 pounds on the bottom layer and then another pork butt or maybe a brisket on the top layer. I can see in excess of 20 pounds in one cook on the Supreme with this new setup. 

The cooker assembled and ready to be carried out to my cooking patio. 

The first job was to trim the meat. For the breading, I made an egg wash with eggs and milk, and then made up my breading using flour, cornmeal, onion powder, garlic powder, black pepper, white pepper, and some cayenne pepper.

After the chicken was breaded, I placed it into the fridge for about 90 minutes to help set the breading on the chicken. Total weight of this cook was slightly over 8 pounds.

As with all my setups, I like to be able to load them all up in the kitchen and then carry them out to my hot cooker. I have some extra thermometers on this cook as it was my first cook with the setup and need to know what to expect with the two layer cooking.

I used a full load of all hardwood briquets for this cook. I also added 7-8 more briquets during the cook. Total cooking time was a little over two hours.

Food just going on my hot Cobb Supreme.

Just one beautiful morning for cooking outside with the ambient at about 55F degrees and the sun a shining.

At 55 minutes into the cook, the thighs which were on the bottom layer were done and removed from the cooker. I removed the top grid and finished up my Buffalo breasts on the bottom layer in a pan to make for easy cleanup. At this point, they were glazed with a super hot and spicy sauce that had much more cayenne pepper in it.

Just off of the Cobb Supreme. The large breasts averaged about 1.30 pounds each and the thighs averaged 3/4 pound each.

This was the largest breast half and it weighed about a pound and a half. Way too much to eat at one meal but I did the best I could!

Anxious to try the thighs I made for the wife..sure looks good.

13 Pound Creole Butter Injected Whole Turkey

I did another cook on my larger Cobb Supreme using one of my new Dome Extensions that I had made by the good folks at the Cobb Company and it came out quite well. The Dome Extensions allow me about 2-1/2 more height inches of usable cooking space which is needed for the many items that I wish to cook on this grill and this whole turkey being one of them. 

I served my Creole Butter injected turkey with some stuffing, mashed potatoes and gravy, a tossed salad, and a slice of skillet cornbread.

Scottie's Creole Butter Injection

1 can beer of choice

1 pound butter

1 tablespoon Big Time BBQ Rub (or your favorite rub)

1 tablespoon paprika

1 tablespoon freshly ground white pepper

1 tablespoon sea salt

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon dry mustard

1 tablespoon freshly and finely ground black pepper

1 teaspoon cayenne

Melt the butter in saucepan and add the beer and spices. Mix well. Let cool, then inject.

Yield: About 2 1/2 cupsHeat Scale: Medium

We injected about two cups into this 13 pound turkey.

The injected turkey was placed into a 2-1/2 gallon freezer bag and I poured a full bottle of Wishbone Robusto salad dressing over the top. Then it went into the fridge for an overnight stay to marry up all the flavors.

I turned the bag over a few times during this overnight stay and pulled it out of the fridge early this morning for my cook.

I maxed out the Supreme's charcoal basket with about 25 all hardwood charcoal briquets, and then added some hickory chunks for this cook.

I rubbed the chicken with my favorite poultry rub and placed the turkey on the Cobb Supreme using one of my proto-type dome extensions. This gave me enough clearance for this big piece of meat.

Cold morning at about 26F degrees and some light snow and a lot of wind.

Later into the cook and just before I mopped it with my Roadside Chicken Sauce.

Total cook time was a little under 5 hours and I did add charcoal three times as it was cold and windy. 

I ran a temperature of about 235-270F degrees during the cook.

First mop with the Roadside Sauce.

If you like the chicken from the roadside chicken stands then you'll like this. I've been making this for about 15 years now and it's pretty darn good. 

ROADSIDE CHICKEN

1 cup white vinegar 

1/2 cup veg oil 

1/4 cup worcestershire sauce 

1 TBS Sea or Kosher salt 

1 TBS white sugar 

1 tsp garlic powder 

1 tsp onion powder 

1 tsp white pepper 

1/2 tsp celery salt 

Mix/shake till well dissolved. I put mine in a old worcestershire bottle with the shaker top. You can marinate the chicken in the sauce for up to 2-8 hrs before cooking. If so discard marinade and make fresh for the cooking sauce. I apply the sauce every 5 min to both sides and turn every 5-10 min. Apply one final coating 5 min before removing from the grill. You can't put too much sauce on while grilling. It will build up a nice layer of flavors. I use the kettle but i think it would do well on the WSM (Larry used it) with no water pan and a high heat cook. I usally add one small piece of apple wood while grilling also. Hope you like it. Enjoy

EDIT: If you are going to marinate the chicken first, then leave the oil out for the marinade process. Make up a fresh batch for basting the chicken with the oil in the sauce.

Cooling down on the counter.

I had to put on a “bib” to eat that juicy breast meat! 

Real happy with the cook as everything came out great.

New Cobb Supreme / Hot Buffalo Wings

The next cook in my New Cobb Supreme were some scorching hot chicken wings. 

Now, would you believe that I had this for breakfast. A fellow needs a good solid breakfast with juice and some meat!

I like the hot Buffalo wings breaded as I can get much more hot sauce on them this way. These wings were sauced 4 times during the cook.

Used an egg and milk wash and the breading consisted of black,red, and white pepper, onion powder, garlic powder, and a mix of corn meal and flour.

I like to bread the wings and then place them in the fridge for about an hour before the cook. Gives the breading time to set up a little before the fire.

You think that Supreme doesn't cook evenly?? Just look how nice the wings are cooked just before we started applying the hot sauce.

I used 14 all hardwood briquets for this cook and it took about an hour to get the wings done.

My sauce mix includes some Frank's Hot Sauce, some melted butter, 1/8 cup honey, 1/8 cup rooster, 4 TBL Tabasco, and about 1 TBL of ground cayenne pepper.

Ready to come off of the Cobb Supreme as they are done.

Now that's a beautiful plate of hot wings in my opinion.