Best chicken ever! Bar-B-Qued on my wood pit.

[DemoTex]

Chicken is very difficult to BBQ properly. Most people grill chicken over charcoal embers. BBQ requires indirect heat (preferably a tasty wood smoke) between 200-325 degrees-F. Tonight temperature, wood species (small, split, slightly wet from rain, and well-cured hickory logs), chicken quality (small, very fresh 1/2 chicken from a 2.9# bird), basting sauce (simple: lemon juice and butter in equal amounts, seasoned with minced garlic and Worcheshire sauce), and cooking time (1:45) came together for an unexpected culinary treat.

I cooked the 1/2 bird for 30 minutes before turning and slathering the first time. Then I turned and slathered in 20 minutes. Then 10/10/10. As the basting sauce ran low, I added lemon juice. That precluded the use of any salt (I've got high oil pressure). OMG it was good!


DemoTex on at the cooker (earlier in the summer)!

[DemoTex]

1. Kick for the cooks!

:kick: