I was feeling sporty tonight and decided to cook two nights in a row, which has been a rarity of late. So just as I was about to bust out a big hard back cook book, I thought I would check on my list of blogs that I follow to see if there was something there first. The first site I went to was Food-Fire and the first thing I saw was a recipe for Buffalo Chicken.....so that is what I did.
This is basically a spatchcock chicken cook where you put the veggies in a dish on top of the plate setter and then the chicken on the grate on top of the veggies. The juices from the chicken flavor the veggies, and I also like the smoky flavor that the veggies soaked up being on the egg.
I started with some veggies that I chopped up and put into an aluminum pan. I then lightly coated the veggies in olive oil and seasoned them with salt and pepper. I then spatchcocked the chicken (I do completely remove the back bone) and coated it with olive oil and rubbed it down with my favorite rub not forgetting to get some under the skin.
I then put the chicken on the grill over the veggies, and cooked it skin side up for the first 30 min. I cooked everything with a mixture of Pecan wood chunks and Apple wood chips. After 30 min, I flipped the chicken and stirred the veggies. I cooked for another 30 min and then pulled the veggies and covered them tightly in foil. For the final 15 min or so, I basted the chicken with Suck Creek Wings hot sauce until the chicken hit 160 degrees in the breast.
I then carved up the chicken and served it with the veggies. It was excellent and I truly have to give all the credit and thanks to Food-Fire because this meal just entered the rotation!
Awwwww shucks, thanks! Good post. I think I got the idea of putting the veggies under the chicken from AZRP's "The Chicken".
ReplyDeleteIf you end up with any leftovers, the meat basted in wing sauce makes an excellent chicken salad.
Dave does do some awesome cooks, doesn't he? What kind of temps were you running on the Egg?
ReplyDeleteI cooked this chicken around 300 degrees. Maybe a little bit higher. I would like to cook at a lower temp but the higher temp was what Dave suggested, and I am not sure I could really tell a difference between cooking it at 300 vs cooking it at 225.
ReplyDelete