Well, I am back to cooking on the kettle. It has been since August 6th since I could cook on the kettle and make some good food. I am still recovering from the troubles, but, I can get to the kettles which is a big deal. And I have been wondering, what to cook for the first cook, prime rib, very fancy, or maybe a brisket, I would enjoy making a nice brisket or pork butt. So many choices, go fancy with grilled lobster or shrimp etc...
What I chose was chicken, yes, chicken. The maligned food of banquets and Caesar salads. Well, not that kind of chicken, I am a huge fan of properly wood-fired grilled roasted chicken, I think it really shows off when you get it right.
When I was a child and through my teen years, I participated in an annual event at my church, it was the annual Teriyaki Chicken dinner feed, and out church really did it right. One of the keys was that we had a huge live fire pit, another key was the secret sauce, but, the key in my mind was that we dipped the chicken twice as we cooked it. It was a right of passage to be welcomed to the chicken cooking, it was where the men worked. When I saw the double-dip, I knew this was a technique I wanted to hang onto.
So, I made up a rub for use on the chicken, rubbed it up and let it sit for 2 hours in a bowl. This was because I forgot to open the fire vents on the kettle, so it took an hour for me to realize my mistake and an hour to reset and refire. The chicken looked like this.
1 cup cider vinegar
1/2 cup olive oil
3 tablespoons Turbinado sugar
2 tablespoon rub mix
2 teaspoons Worcestershire Sauce
2 teaspoons herb mix (I used Todd's Dirt which I grind down to a fine texture)
Thoroughly whisk ingredients prior to each use. Put in bowl and dip chicken when desired.
The nest time, I am using red wine vinegar, fresh chopped garlic, crushed onion instead of the cider vinegar and rub.