New to the Weber Q this year; tried the gourmet brined chicken tonight. First roast chicken I've ever cooked and it was sensational - will be cooking another soon!
I have brined Chicken Maryland before but am trying my first whole brined chicken tonight. Will let you know how it goes.
I found these spices at a local Asian food store and my family and friends said that its better than KFC. A packet has enough to easily do two whole chickens.
About to put my first brined chicken in the Ziggy. I don't have a trivet (I'm new to this). Is putting it on a roasting rack inside a roasting pan on the bbq going to have the same effect? Upside is that I can roast my veggies in there as well, in foil. So much to learn.
Just don't have it sitting on the bottom of the pan. You need the heat to go around the bird. Pans are not ideal so try sitting the bird on a cake rack with foil underneath to act like a trivet. It has to be indirect heat and while pans full of spuds are ok, for a first attempt you should just concentrate on the chicken and do the vegies elsewhere.
I tried this recipe yesterday, my fifth effort on my Primo Kamado. I have never tried brining before, in fact I would have associated it with corned silverside or pickled pork. How wrong could I be!! Cooked at 188/9C until the internal temperature was 83C. Beautiful. After her first bite the wife asked if I could cook two at once. We are converted. I must delve deeper into brining. A couple of points. I couldn't find mustard powder so used some allspice. Where can I buy mustard powder? I was tempted to put in a tsp of mustard but decided not to. I sat the chicken on a beer can chicken roaster but didn't have a can of beer to put in it. Has anyone tried using (part of) a can of guinness? Thank you Captain Cook,