Old Fashioned BBQ Chick
Patti and I have set one night a week just for us. It’s our date night. We usually put something special on the grill but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood burning stove, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…
This week we wanted to do just a simple Old Fashioned BBQ Chick, low & slow, sit there with Patti and just relax. Patti got this nice chicken for me and I put it on for two hours at 225 and bumped it up to 300 for about 15 minutes or so. It came out nice and sticky on the outside and tender and juicy on the inside. Silverware was optional. Napkins were a must.
Old Fashioned BBQ Chick
A Pellet Grill Recipe
Prep Time: 5 minutes
Cook Time: 2 hours smoke, 15 minutes cook
Grill: Royall 3000 Wood Pellet Grill
Pellets: Lumberjack Pecan
Ingredients: Old Fashioned BBQ Chick
- Chicken
- Country Bob’s Seasoned Salt
- Garlic, coarse ground
- Black pepper, coarse ground
- Olive oil
- Grandville’s Cajun Kick BBQ Jam
Season Your Bird
Old Fashioned BBQ Chick
A Pellet Grill Recipe
Directions: Old Fashioned BBQ Chick
Rub just a splash of olive oil over your bird to help the dry seasoning stay on. Then, sprinkle your seasoning on and head for the grill.
Cooking Directions: Royall Wood Pellet Grill/Smoker
Open the lid and set the dial to “225”, turn it on. After about five minutes you can shut the lid. Give it about 10 minutes to heat up. Patti has lined the drip pan with foil for me, it makes for easier clean up.
Place your chicken directly onto the grill and just let it hang out in the smoke and get happy for 2 hours or so. This is referred to as “hot smoking”; the temperature is around 225 degrees.
Check your internal temp after an hour just to stay on track. USDA says you want 165 degrees for chicken; I like it at 180 to 190 because the meat just flakes apart at this temperature. I use a Maverick ProTemp instance Read Thermometer
After 2 hours, turn the digital control up to 300 degrees another 15 minutes. You’ll be close to your finish temperature now. When the meat reaches an internal temp around 180 pull it off, cover it and let it rest for 10 minutes before serving. Keep in mind that the meat will continue cooking for another 10 degrees after you pull it off the grill.
Old Fashioned BBQ Chick
A Pellet Grill Recipe
Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees, anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.
Pecan Smoke is Just Magic on Chicken
Old Fashioned BBQ Chick
A Pellet Grill Recipe
Cooking In the Oven:
We have been getting requests for recipe conversions for the oven. I tell folks all the time that cooking on a Royall wood pellet grill is just as easy as cooking in your oven. Just about anyone can do it and do it well. Think about it. You set your control knob to the temp you want, put your meat in and leave it for a set time.
It is the same thing, time and temperature is what it is all about. The Royall is just like your oven except it uses wood pellets and has wheels.
Old Fashioned BBQ Chick
A Pellet Grill Recipe
About our Recipes
We do our recipes on our patio where we have a lineup of grills, including Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.
The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.
Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….
Live your Passion,
Ken & Patti
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Our Thanks To:
Maverick Industries, Inc.
1-800-526-0954
help@maverickhousewares.com
http://www.maverickhousewares.com/
F.Dick Professional Knives and Tools
888-921-9378
thfinch@125west.com
http://www.125west.com/c-135-fdick.aspx
Pig Tail Food Flipper
845 756 3671
www.jaccard.com
PelletCan
A storage container & dispenser for wood pellets
sales@pelletcan.com
http://www.pelletcan.com
Lumberjack Wood Pellets
Jerry Brown
715-866-8535
www.bbqlumberjack.com
Grill Grates
http://www.grillgrate.com/
Grandville’s Gourmet BBQ Sauces
Steve 360 943 2861
www.grandvillesbbqsauces.com
