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Wine butt chicken?
edited November -1
We are doing a whole chicken tonight, beer-butt style, but since we have some leftover merlot, I am considering a "wine-butt" chicken. So, I am open to sugestions about a rub that would go well with a wine steamed chicken.[p]Fritz
Fritz,[p] Hi Fritz:[p] Don't know if you can get this, but we had whole chicken
tonight. Rubed all over with Montreal Chicken Seasoning.
First time we tried it, a real winner. Made by ClubHouse.[p] Earl
Fritz, I know it is a little late in the game,, but I have found that if you brine your chickens a day ahead of time and rinse and dry them before applying a coating of sesame oil or olive oil, and a rub of Prudhommes Poultry Magic and Brucie's Blend, then let that sit overnight,,,,,,,,, you can grill them babys for 4 hours at 300 degrees and they will fall apart and still be moist and DELICIOUS! Simple,,, but you need to start a couple of days ahead.. My guest all said that it was the best chicken they have EVER eaten.. (credits to Cat)
When you said grill at 300 deg. for 4 hrs...was that indirect or direct??
I like to keep the 'wine-butt' chicken simple. Just some kosher salt, black pepper and cayenne pepper to taste. This lets whatever is in the chicken sitter come through well.
I would guess he did it indirect. Unless butterflied, I wouldn't think direct would work very well on a whole chicken. A vertical roaster or v-rack in a drip pan is the way to go IMO.[p]I DO look forward to trying Cat's butterflied bird done direct! [p]Cheers
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RLA, N.B.'s right. It was indirect with a plate setter upside-down under the rack. I have found that the brined bird is the way to go when you may need to extend the cooking time to stall for time to eat. The longer it cooks, the better it is. I can't believe how the birds retain the moisture, and they stay "fall-apart tender". I do 2 fryer hens at a time, butt to butt on a "V" rack.
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