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Roadside chicken

Chef Boy RCChef Boy RC Posts: 32
edited 4:16AM in EggHead Forum
Has anyone tried the roadside chicken from the WSM forum. I was thinking of trying this using raised grate method. I was mainly wondering about all the basting the recipe calls for. It sounds like it would add a lot more flavor to the chicken. Any ideas. Thanks.


  • civil eggineercivil eggineer Posts: 1,547
    One of the main advantages of cooking with the egg is its ability to keep the food moist. Everytime the lid is opened during a cook you defeat the purpose. Most basting instructions are to combat the meat drying that occurs in an oven. I would leave the lid shut.
  • Thanks. If I don't have to work Wed night I think I'm going to try this recipe. ( Without all the basting )
  • DavekatzDavekatz Posts: 763
    Did it using boneless thighs on a raised grid and they were excellent. Flipped and sauced every five minutes. The basting really adds a lot of flavor. Closed the lip in between.

    Food & Fire - The carnivorous ramblings of a gluten-free grill geek.
  • Thanks. I'll go ahead and try it the way the recipe says then.
  • Just thought I'd ask. What temp did you cook yours at, and roughly how long did it take. Thanks
  • DavekatzDavekatz Posts: 763
    I marinated them overnight and cooked them at 350°F direct on a Woo2 raised grid until the thighs hit 180° internal - about 30 minutes or so. I turned and basted every 5 minutes using an old Worcester bottle.

    Let us know how it turns out.

    Food & Fire - The carnivorous ramblings of a gluten-free grill geek.
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