Tailgating season is in full swing and the team at Kingsford charcoal is firing up the grill for some tasty game day eats including this recipe for grilled chicken wings! The perfect one hand bite (leaving the other hand open for an adult beverage), these wings are a simple, yet flavorful addition to your tailgating menu!Read More
Grilled chicken has rarely tasted better than it does in this recipe for whole chili-lime rubbed butterflied (spatchcock) chicken, fired up on my Grill Dome ceramic cooker. By removing the backbone from the chicken and grilling it bone-side down, you are not only allowing the chicken to slow roast without drying out or burning from direct flame but also making sure the dark and white meat cook evenly.
GRILLED CHILI-LIME BUTTERFLIED CHICKEN
8 cups water
¼ cup Kosher salt
¼ cup brown sugar
2 (3lb.) chickens
¼ cup olive oil
Chili-lime salt (recipe follows)
Combine water, salt, and brown sugar in a container large enough to hold the two chickens and stir until the salt has completely dissolved.
Place chickens on a large cutting board breast side down and remove the backbone from each chicken using kitchen shears or poultry shears. Turn the chickens over and open up like a book, pressing down until the breastbone cracks and the chickens lay flat.
Place chickens in the brine mixture and refrigerate for 4-6 hours.
Prepare Grill Dome for medium heat cooking, approximately 325 degrees. Add 2-3 chunks of your favorite smoking wood to ashed over charcoal for maximum smoke flavor. Place a water filled aluminum half pan on the indirect cooking rack and put the main cooking grate in place.
Remove the chickens from the brine, rinse, and pat dry. Coat both sides of the chickens with olive oil then season liberally with chili-lime salt.
Place one butterflied chicken bone side down on the main cooking grate. Add the grill extender rack and set the second chicken bone side down on the rack.
Close the Grill Dome lid and allow the chickens to grill for approximately 1.5 hours until they reach an internal temperature of 165 degrees in the thickest part of the breast meat. Remove chickens from the grill and allow them to rest for 5 minutes before slicing and serving.
2 tbsp. kosher salt
1 tsp. lime zest
1 tsp. chili powder
½ tbsp. brown sugar
Combine all ingredients in a small bowl and blend well. Store in an airtight container until ready to use.
Disclosure: My Grill Dome cooker was provided for free by the company for recipe testing purposes.
If people were to hand out smoked chicken lollipops at Halloween I'd be the first one to put on a costume and start bangin' on some doors!
There's no reason to wait on the neighbors to come to there senses, though, as National Barbecue Association (NBBQA) member, pitmaster of Killer Hogs BBQ, and the man behind HowtoBBQright.com, Malcom Reed, has put together this simple "how to"!
The chicken lollipop is a “frenched” chicken leg. The meat is cut loose from the small end and pushed down creating a “lollipop” look. The leg bone is left clean and creates the “stick.”Read More
When it comes to smokers, I am a huge fan of the simplicity and efficiency of the Weber Smokey Mountain. In fact, I currently own four of them. So when my BBQ buddy Bill Gillespie unveiled his cookbook Secrets to Smoking on the Weber Smokey Mountain and Other Smokers (Page Street Publishing Co.), I knew it was for me!
In the book, Bill's got some wildly creative recipes such as buttery smoked cabbage, grown up style pigs in a blanket, and mozzarella stuffed meatballs. But today we're going ol' school with Bill's recipe for beer can smoked chicken.Read More