Roast chook in the Weber kettle

[Truman]

First I salted the chook and rested it in the fridge for about 40min. Then washed it, dried it and covered it with a rub of garlic salt, tex mex mix, black pepper and onion salt (from the Weber Bible). Then into the Kettle at about 230. (I used a mix of heat beads and charcoal.) It was a 2kg chook and I cooked it for 1:45.

Onto the coals in each coal basket I had placed a handful of pre-soaked hickory chips (couldn't get chunks) and some more pre-soaked chips inside alfoil poked with holes on one of the coal sets. (I added another small handful later when putting on the corn.)

Added some veges.

It was fantastic. The family demolished the chook. The hickory flavour was absolutely amazing. I'd never used woodchips before, but I'll certainly be using them again.

Sorry, forgot to take a photo before carving up the chook.

Roast chook.JPG (152.21 KiB) Viewed 5996 times

[Truman]

I should have added, that between the 2 charcoal baskets I placed a tray of water. The chook was very moist. Best chook I've had in ages.

[AntinOz]

That looks delicious

[Davo]

That chicken looks the goods....great the family hoed into it...that's what it's all about really...great tasty food cooked with live fire.
the smoke just adds a whole new concept in the taste of BBQ food and there's just so many ways you can grill, roast and smoke chicken.
One of my favourite ways is the spatchcock the chook, which means you cut it in a butterfly fashion, place a chimney full of hot coals on one half of the kettle (I don't worry about using the baskets) and have the other half free of coals, place the chicken flat with skin up and the insides of the chicken down on the top grate with tray underneath (next to fire on lower grate under chicken to catch juices mostly to keep kettle cleaner, not to re-use juices) untill the internal temp of chicken reaches around 60C, then you place the the chicken over top of the fire area for the charring till you get a internal temp of about 77C. Flip it over a few times to get the skin slightly charred and crispy too...it's the way the Portuguese chicken is created....you can use the portuguese spices to make it better.

Cheers

Davo

[Truman]

Sounds great Davo. Yeah, having never used the woodchips before, I just couldn't get over how well the flavour penetrates the meat. I'm sold on the idea. Even made my shirt shell of hickory too, ha.

[Davo]

Sounds great Davo. Yeah, having never used the woodchips before, I just couldn't get over how well the flavour penetrates the meat. I'm sold on the idea. Even made my shirt shell of hickory too, ha.

Hahahaha...yeah my Mrs often asks me to change clothes after a dose of smokey BBQ due to it smelling the house out all night and transferring that smell to the fabric lounge chairs

[Powderdigit]

This looks great Truman and I am sure it tasted great too. Good stuff.

To add to Davo's note. I've recently been purchasing a butterflied boneless Portuguese-style chicken from Woollies. I bang it on the kettle in a manner similar to Davo's method. Family loves it - magnificent taste, spicy (from the sauce already on chicken) and smoky from charcoal smoke - and it is almost better cold the next day. Reasonably quick to cook (as it is butterflied and thereby pretty thin) and good value for a family meal too. Just a ripper.

Screenshot of Woolies chicken

Simply Roast .jpg (29.86 KiB) Viewed 5939 times

...and yep, I should make my own marinades, rubs etc... but sometimes easy is .... well, easy!

[Truman]

Thanks Powderdigit. We can't buy many pre-marinated etc foods though as my daughter has certain allergies so most things we have to cook from scratch.

[the dane]

Inspired me to do a chicken tonight on the weber. Good work

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