Charcoal Chicken shop taste??

CHICKEN, DUCK, PIDGEON, QUAIL, TURKEY ETC
DaveW
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Charcoal Chicken shop taste??

Post by DaveW » Tue Feb 07, 2012 10:21 pm

Howdy :)

Does anyone know what kind of rub/marinade/spice your average charcoal chicken shop uses?

Want to try and surprise the Mrs - See if the local takeaway can spare a few cardboard take away boxes too 8)
DaveW

Proud owner of 'Red Mist' Royal Kamado, 'The Green Imp' Sakura Imperial Kamado 'circa 1970 and a Weber GA that, well....... goes anywhere! :D

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Smokey
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Re: Charcoal Chicken shop taste??

Post by Smokey » Wed Feb 08, 2012 12:32 pm

Some are brined and some just rub in chicken salt prior to cooking.
The flavour comes from the lump charcoal and the juiciness come from the rotisserie.
I get the same result from a little mini spit.
Heat beads wont do it but help to cook If you make a mix to conserve the X'y lump
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Livewire
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Re: Charcoal Chicken shop taste??

Post by Livewire » Wed Feb 08, 2012 1:59 pm

I do the same as Smokey Mick on a mini spit, the litle flair ups from the fat on the charcoal makes my backyard smell like the chicken shop

I also sprinkle a little of the Masterfoods Moroccan seasoning over before it goes on to cook, delicious

Glenn
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bbqmad
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Re: Charcoal Chicken shop taste??

Post by bbqmad » Wed Feb 08, 2012 2:33 pm

Dave

S Mick & Glenn nailed it real charcoal, rotisserie & what ya rub on it :)
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This beats any chicken coop (shop)
Glen
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DaveW
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Location: Penriiiiiffffffff NSW

Re: Charcoal Chicken shop taste??

Post by DaveW » Wed Feb 08, 2012 9:41 pm

Thanks lads, will give it a crack in the Royal :D
DaveW

Proud owner of 'Red Mist' Royal Kamado, 'The Green Imp' Sakura Imperial Kamado 'circa 1970 and a Weber GA that, well....... goes anywhere! :D

Never get so busy making a living that you forget to make a life!

billtch
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Re: Charcoal Chicken shop taste??

Post by billtch » Mon Feb 13, 2012 8:15 pm

DaveW I'm intrigued by why you want to produce food like the local takeaway shop. Seems to me that a fast food shop and home cooking are diametrically opposed!!

DaveW
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Charcoal Chicken shop taste??

Post by DaveW » Mon Feb 13, 2012 9:04 pm

Valid question!

We have fond memories of a particular charcoal chicken shop and the associated flavours from the early days of our courtship, tomorrow is Valentines Day and I wanted to have a crack at a similar meal.

Figure that's a good enough reason.
DaveW

Proud owner of 'Red Mist' Royal Kamado, 'The Green Imp' Sakura Imperial Kamado 'circa 1970 and a Weber GA that, well....... goes anywhere! :D

Never get so busy making a living that you forget to make a life!

billtch
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Re: Charcoal Chicken shop taste??

Post by billtch » Mon Feb 13, 2012 9:09 pm

Sure is Dave!!! Good luck with it!

peter yeoman
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Re: Charcoal Chicken shop taste??

Post by peter yeoman » Tue Feb 14, 2012 5:58 pm

try Nostimini from Gaganis bros in adelaide, google there name and have a look..Nostimini is said to be the tastiest flavouring for meat,poultry and seafood ( thats what is says on the container, 350 grams ). I have tried it and i am very impressed

Jars
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Re: Charcoal Chicken shop taste??

Post by Jars » Tue Feb 14, 2012 9:51 pm

peter yeoman wrote:try Nostimini from Gaganis bros in adelaide, google there name and have a look..Nostimini is said to be the tastiest flavouring for meat,poultry and seafood ( thats what is says on the container, 350 grams ). I have tried it and i am very impressed
I agree with this! It's great stuff!

Their warehouse/store is just down the road from my place. If anyone wants some of this stuff, im more than happy to pick some up and post it at cost. just send me a PM :D
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Flippo
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Location: Sydney, Australia

Re: Charcoal Chicken shop taste??

Post by Flippo » Wed Feb 15, 2012 2:39 pm

I have never made this rub but am going too real soon.

And I'm going to put it on some chicken and cook it over charcoal.

http://bbq.about.com/od/rubrecipes/r/bl50617d.htm

Others might like to try and report back what you think.

Happy cooking

sitiesrule
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Re: Charcoal Chicken shop taste??

Post by sitiesrule » Thu Dec 27, 2012 6:42 pm

Wow! Just got one of these Bunnings mini spit roasters for Chrissy.

Totally new to cooking with briquettes etc, but because a friend lent us a Weber for Chrissy to cook our pork on, I had to read up about charcoal, cooking techniques etc.

Anyway, son then presented us with this mini-spit roaster from Bunnings as a Chrissy present. Studied up on it a bit, got hubby to manufacture a bit of a wire grill on the bottom to lay the heat beads on.

Put the heat beads on top of 3 ior 4 firelighters in a large coffee tin (with holes drilled in the bottom to get them burning well)

Used a mixture of red heat beads plus some Redheads organic wood ones...once well burning, scattered them over the grill (hubby made) on the bottom of the spit roaster.

Used this charcoal chicken rub" "http://www.youtube.com/watch?v=hxVreKD2orc"

Cooked it for one & a half hours...never tasted something SO AUTHENTIC!!

Bloody Ripper! (even chucked in some spuds wrapped in foil onto the coals)

I was very dubious, as I've never done anything like this before, but it was mouth-watering beautiful!

I think I am definitely converted...I really thought this sort of stuff was going to be a steep learning curve....but oh my....i don't really think so....this was SO authentic. Bloody beautiful!

dales133
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Charcoal Chicken shop taste??

Post by dales133 » Thu Dec 27, 2012 7:31 pm

My UDS with the valve wide open gets pretty hot and chickens come out fantastic, fat drips down and adds flavour and gets a good char but its far away from the heat source not to nail it to bad, it's my goto chicken cooker, plus I can do about 10 at once

Scandrew
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Re: Charcoal Chicken shop taste??

Post by Scandrew » Fri Feb 21, 2014 3:49 pm

Any further recommendations?

Just purchased a mini-spit from Anaconda ($60, 50% off) and am wanting to make charcoal chicken like they do in the Lebanese places. i.e El Jannah, Awafi, Habibs w/ garlic sauce, etc.

I attempted it the other day, the meat was smoky/tasty on the outside but the charcoal/saltiness flavour didn't seem to penetrate deep into the meat. Maybe a brine is in order.

chrisg
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Re: Charcoal Chicken shop taste??

Post by chrisg » Fri Feb 21, 2014 4:14 pm

:)

Doing one tonight although in the Q, fire ban in force.

Been brining overnight with some chili from the garden, mustard and ginger and some italian spices plus black pepper.

Taking it out shortly to dry then will give it a splash of lemon and EVO and some Cape Texas steakhouse rub.

In the Q on a non-rotating spit, as Nath mentioned the Q sort of cooks all round anyway, the spit is just a U shaped stainless thing for cooking chooks that I've had for years. Some smoke from the box and it should be pretty good, will let you know :) It's about the fifth chook this year but the first with the Texas rub.

Pretty hard to go wrong with chooks in the Q I'm finding, especially brined :)

Still not as good as over charcoal though, roll on autumn :)

Cheers


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