04-29-2009, 19:06
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#1
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Area Commander
Join Date: Oct 2007
Posts: 3,470
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Wood Grilled Organic Chicken
This was tonights dinner. I will do a 123 once I see the photo's...I'm new at this
1. I only use a Weber grills the others are too complicated for me.
2. I place the wood on the far side and its burns until it turns to white coals
3. I then place the chicken opposite, near, but not directly over the coals
4. I rotate the bird at least four times, head-feet...breast-back
5. Lid on holes open it takes about 30 minutes for a 2 1/2 lb. bird
Note: Place some fruit wood on the fire right before the bird. I use apple wood.
Last edited by Penn; 12-09-2009 at 18:49.
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Penn is offline
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04-29-2009, 19:10
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#2
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Area Commander
Join Date: Oct 2007
Posts: 3,470
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Continued
There is a surprize coming...if I can upload the picture
In the cast iron are potatoes being slow cooked before being placed in the red tomato sauce
Last edited by Penn; 12-09-2009 at 18:49.
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Penn is offline
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04-29-2009, 19:11
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#3
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Area Commander
Join Date: Nov 2005
Location: Cochise Co., AZ
Posts: 6,204
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Home frys in a wok! I like it. Is it cast iron?
Pat
__________________
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PSM is offline
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04-30-2009, 06:21
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#4
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Area Commander
Join Date: Oct 2007
Posts: 3,470
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The Bragard Chef coat is still waiting to be worn...
PSM, yep it is cast iron. Cheap as hell, last forever and only gets better with age.
Last edited by Penn; 12-09-2009 at 18:49.
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Penn is offline
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04-30-2009, 10:02
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#5
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Area Commander
Join Date: Oct 2007
Posts: 3,470
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One other thought; all the protien that I prepare on this grill is set up the exact same way. The only time I place the product directly over the flame is when I want to char a great prime dry aged steak.
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Penn is offline
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04-30-2009, 10:08
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#6
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Quiet Professional
Join Date: Apr 2008
Location: 18 yrs upstate NY, 30 yrs South Florida, 20 yrs Conch Republic, now chasing G-Kids in NOVA & UK
Posts: 11,901
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Quote:
Originally Posted by Penn
One other thought; all the protien that I prepare on this grill is set up the exact same way. The only time I place the product directly over the flame is when I want to char a great prime dry aged steak.
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Penn your a brave man,,, besides being a fine chief.. 
If I tried to BBQ in my front yard, I'd have to get the shotgun to keep the local critters(neighbors) away...  
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Go raibh tú leathuair ar Neamh sula mbeadh a fhios ag an diabhal go bhfuil tú marbh
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JJ_BPK is offline
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04-30-2009, 10:13
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#7
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Area Commander
Join Date: Oct 2007
Posts: 3,470
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JJ, once I had the cars towed out they were real happy about my chicken stand....
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Penn is offline
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04-30-2009, 13:00
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#8
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Guerrilla
Join Date: Oct 2007
Location: Texas
Posts: 365
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the potatoes
Penn
Could you tell us abound the potatoes with the tomato sauce?
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Dad is offline
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04-30-2009, 19:25
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#9
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Area Commander
Join Date: Oct 2007
Posts: 3,470
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Vegetarian Red Sauce with Peppers and Potato
Simple Red Sauce
1 - 16 oz can of crushed tomatoes
2 Red Bell Peppers
1 Large Potato split, diced
Thyme, Rosemary, parsley, Garlic, Onion
S & P
Method:
Prep the Red sauce, slice and sauté the pepper on a Low flame. Sauté the potato when finished incorporate into the sauce. Think Sausage and Peppers, only this is a vegetarian equivalent. I used roasted garlic. It is a great side dish for meats.
Note: You can use any spice or herb you want.
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Penn is offline
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04-30-2009, 20:16
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#10
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Area Commander
Join Date: Aug 2008
Location: Southern California
Posts: 4,482
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I LOVE CHICKEN!
Chef--
You do understand that this thread inspires a Pavlovian response!?!
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Sigaba is offline
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