Posts Tagged ‘BBQ Chicken’
This is almost a weekly meal in our house. It’s a healthy meal that everyone eats and doesn’t take too long to cook. After you’ve made it once, you’ll never purchase a grocery store rotisserie again! The Grill Friends Porcelain Chicken Sitter Stand heats up and gives way to a moist tender chicken on the inside and yummy crispy skin on the outside.
1 4-5 pound roasting chicken, preferably Amish or Kosher or Organic
3 tablespoons of favorite dry spice rub recipe, divided
Kosher salt and freshly-ground pepper
Liquid to fill Chicken Sitter; water, apple juice, beer, white wine
Grilling Method: Indirect/Medium Heat
Remove neck and giblets and pat dry chicken with paper towels.
Brush chicken all over with oil and season with 2 tablespoons dry rub or simply salt and pepper. Set aside.
Fill Chicken Sitter about ¾ of the way full with any liquid, beer, water, apple juice, white time. Also sprinkle one tablespoon of dry rub inside the Chicken Sitter as well. Place Chicken Sitter in center of cooking grate and move legs apart so the body cavity slides over the top of the Chicken Sitter. The chicken will appear to be “sitting” on the grate.
Cook chicken for 1 – 1½ hours or until the internal temperature registers 165ºF in the breast area and 180ºF in the thigh. Remove from grill and let rest for 10 minutes before carving.
Note: When removing from grate, be careful not to spill contents of Chicken Sitter, as it will be very hot. Use a pair of locking tongs and grab the bottom of the beer can and place on a platter or cutting board to cool.
Recipe adapted from www.elizabethkarmel.com
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Jerry’s Slice Off the Grill took 3rd Place in the Bottled Sauces, Fruit, category at 2011 Man Up Texas BBQ’s 2nd Annual Gettin’ Sauced! Contest in Austin,Texas. Don’t take this lightly; it’s the stuff of serious sauce selection: Dedicated tasters spent a hot and humid summer Sunday sampling sauces, and contestants included the likes of KC Masterpiece and came from all around the country. The results in Texas proved again that the unique tangy taste of Jerry’s special creation is truly a winner.
Jerry’s Slice off the Grill BBQ Sauce and Marinade is available at BBQ Pro Shop on line as well as on our Amazon Marketplace store.
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For a long time since the Grill Friends Silicone Fork became harder and harder to find, we lost touch with a tool that helped make Pulled Pork less of a task and more of a joy. Then came the Bear Paws from Bear Paw Products, and life was now different. They are also great for handling meat of all shapes and sizes. You can toss a salad, hold items for slicing, lift huge turkeys or hams and so much more.
These are awesome!! I have been pulling pork for years using a variety of methods. It has always been time consuming and my least favorite part of bbq-ing. These bear paws make it absolutely effortless. Shredded two pork butts in minutes. I shredded five chicken breast for my buffalo chiken dip almost in a blink of an eye. They also help with pulling butts off the smoker. – via N.Protera @ Amazon
Here are some of the additional claims that the make over at Bear Paws:
Safely and securely keep your hands away when slicing/preparing!
Great for handling and cutting vegetables, watermelons- finally a SAFE solution!
Used by professionals, now available for all households!
Natural grip, stay cool handles
Super sharp, extra strong
Shreds meat and chicken for homemade barbeque, chimichangas!
Tosses salads, pastas, makes quick work for homemade coleslaw!
Slip-free grip transferring from oven or grill to your serving platter
Better handling control than long-handled forks or spatulas
Will not scratch coated surfaces
Easy to use
Every household needs a pair!
Thousand’s of uses year-round!
Great gift idea!
Once they’re in your hands, you’ll wonder how you got by without them!
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Bill Mehlios is a pro and a close friend of BBQ Pro Shop. (Not to mention, a great customer too!) Bill of Chi-Town Smokers, inventor of Heads Red BBQ Sauce and a Grand Champion BBQ Pitmaster, tried the Grill Friends Chicken Sitter Stand and had rave reviews for the beer can chicken replacement! Bill found out what creator Elizabeth Karmel and BBQ Pro Shop have known for quite some time. Frankly, we couldn’t have said it better ourselves.
Here is what Bill Mehlios had to say:
Wow! I’m sold…i could barely pick the bird up off the grill ..as moist as slow smoked pork..its resting now while the Greek sides cook..I did steal a piece of breast meat and like you say even though it was well past 160 its moist as hell. It also cooked quicker than normal as well.
I tried the beer can method in the past and was never impressed..but the sitter works quite well, Sure ..you can quote me. Another nice thing on the sitter is being porcelain it really cleans up well & fast. Next time im gonna try my Greek style chicken on the sitter..with some white wine and lemon!
Gretchen and I have been using the Grill Friends Chicken Sitter Stand as a replacement for Beer Can chicken for a long time. We usually either brine the chicken overnight or just coat the chicken in olive oil (makes for a crispy skin), squeeze a fresh lemon all over the whole chicken, sprinkle on some Sarah’s Provencal Sea Salt, fill the chicken sitter with water or white while, place the chicken on the sitter and throw it on our Gas Weber grill under indirect Heat (Medium-Off-Medium) or on our Primo Smoker when we want smokey, charcoal flavored chicken. We find that in 30 to 45 minutes, you have juicy chicken, crispy on the outside, flavorful and tender on the outside.
We found that the porcelain base, conducts the heat up through the chicken and also boils the liquid inside the sitter so that you bring heat and cook the bird from the inside out. Surrounding the bird in dry heat. I used the chicken sitter in a competition cook and although you only serve the thighs, it makes for a great lunch and our chicken took 3rd out of 18 teams!
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An interesting article on the Science of BBQ was published as Better BBQ Through Chemistry and it talks about how brining and marinading meat helps keep it moist. We are firm believers in brining, especially our Turkey on Thanksgiving. We find that people just go on and on about the moist and flavorful turkey that we always grill, never bake in an oven. Here are some interesting comments on the science behind a good brine.
To maintain meat’s moisture, grillers can marinate it in a mildly salty solution, said Corriher. One reliable recipe for brine — good for barbecue but also good for presoaking a Thanksgiving turkey — includes 1 cup of salt for each gallon of water. Chemical reactions between the salt and some proteins in meat cause the proteins to unfold and absorb water more effectively. While unbrined meat may lose up to 30 percent of its moisture during cooking, meat marinated in brine can lose as little as 15 percent. “Just be sure to rinse the meat before you cook it,” she warned.
We encourage you to try to brine or marinade your meat prior to cooking, we have been doing it for years and make some of the best skirt steaks, chicken and turkey than you can imagine. It is as simple as using a Grill Friends Everyday brining bag or even a good old fashioned zip-loc bag for smaller jobs and leaving it in over night. The results on the grill the next day are the best.
We brine, therefore we are.