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4th of July Wine Butt Chicken

FritzFritz Posts: 179
edited 9:05AM in EggHead Forum
As I mentioned earlier, we just returned from camping a few hours ago.[p]I did not break out my new mini bge, but instead decided to use the grape(vine) chips I got at the BGE store in Atlanta.[p]We bought a 5# chicken, rubbed it with "FoxPoint Seasoning" from The Spice House in Milwaukee (xmas gift). This seasoning is described as a "shallot and herb blend." We used about 5 teaspoons as they directed. We poured some chardonnay in Willie's Chicken Sitter, added a little onion, garlic and some of the Fox Point stuff.[p]I fired up the large BGE with all the lump I had, which was not much. This was mainly used scraps from both the large and small plus the bottom of the bag I had in the garage. The BGE is very forgiving, after a second light it worked it's way up to 350*. I put on a handful of the grape chips and in went the chicken with the polder set for 180* in the thigh.[p]The alarm went off somewhere between an hour and an hour and a half later. This was good stuff. My wife called it a "delicate" flavor. Very nice.[p]Tomorrow I will buy more lump. :-)[p]Happy Fourth.[p]Fritz
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