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August 05, 2008
Roadside Chicken
One of the things I love about my Weber Bullet is that it's got me hooked on a phenomenal cooking resource: The Virtual Weber Bulletin Board. The folks there are amazing cooks, and while most of the cooking centers around smoking foods and BBQ there is also a ton of great, hands on information about grilling, side dishes, appetizers, etc. One of the most popular recipes is Bryan S.'s Roadside Chicken, which frankly to me makes the best grilled chicken I've ever had (and I believe my Bride and Daughter agree). I have modified the recipe very slightly, and I think I like it better after it marinates for up to 24 hours, which is a bit longer than Bryan suggests (or may be longer than he can wait!).
First off, the marinade:
1 cup white vinegar
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
3/4 TBS celery seed
Combine all the ingredients in a pourable container and mix well and set to the side.
For this batch I bought a 7lb whole chicken. I always use whole chickens these days and cut them up my self; it's so much cheaper and it is not at all hard to do. You just get a good pair of poultry shears and cut off the drumsticks, thighs and wings and then cut off the Pamelas, leaving them on the ribs but cutting through the center breastbone so they are separate. Just keep your fingers clear because the shears, bless their heart, do not discriminate between human bones and chicken ones.
Put the cut up buzzard into a thick 1 gallon ziplock freezer bag, stir the marinade and dump it in.
And pop that momma into the fridge for as many hours as you can spare, turning occasionally to make sure everything is evenly enjuicified.
Now, on Saturday I was a little tired so I didn't want to make anything too complex, so I decided to just grill some corn and make plain buttered rice to go with the chicken.
I got some reasonable ears of corn that the shucking gremlins hadn't attacked at the store (and why oh why do people feel the urge to waste twenty ears of corn at the store, half-shucking them all to find the 'perfect' ones? Damn, that annoys the bejeebus out of me)
and I peeled back the husk carefully and removed the silk
then folded the husk back up, sprinkled on a little water and wrapped the ears loosely together in a big piece of foil
I prefer to sort of grill/steam them in the husk like this, as I like the sweet caramelized flavor it imparts, and, as they go on the grill with the chicken it cuts down on dishes and heat in the kitchen, but YMMV.
Anyhow, on to the grill it all goes
As you can see the Pamelas are enormous, so I have them in a different area over somewhat higher heat. You just have to keep watching everything and turn fairly often. The recipe calls for basting every few minutes, but frankly I'm too lazy for that.
And, hell, I prefer to, um, attend to my own liquid requirements while things are cooking, anyway.
So, close the lid, check and turn every few minutes and 20-some-odd minutes later voila
The rich, mellow tang from the chicken is balanced by the sweetness from the corn which plays nicely with the slight buttery rice. Yum
Sometimes simpler beats high falutin'.
Posted by Mr. Bingley at August 5, 2008 07:32 AM
Comments
Those better not be Tyson's chickens!
Posted by: Erica at August 5, 2008 08:59 AM
Ohhhh! I'm getting meself to the new Publix right now! First off I need to find the pamela aisle.
Posted by: Mockinbird at August 5, 2008 09:02 AM
No, they most certainly are not Tyson, Erica.
Posted by: Mr. Bingley at August 5, 2008 09:08 AM
That's what I hate about apartment living. No opportunity for grilling.
An excellent feast as usual, Bing.
Posted by: Gunslinger at August 5, 2008 04:52 PM