Grilled Half Chickens

Set up the horizontal for indirect grilling in the main chamber this weekend and did a couple of half chickens. Used the basic BBQ rub and mopped them with a vinegar mop for about an hour. Finished them with some KC's Masterpiece BBQ sauce ( haven't found a homemade sauce the wife likes just yet) and served them with the Sweet & Smoky baked beans from HTG and yellow sweet corn on the cob. The wife made a cucumber salad to compliment.
MMMMMM GOOOOOD!

Doing the pork roast for this weekends event.

RichD

Maybe I should read further but I can't find reference to a vinegar mop.
What is that technique, and what is the benefit?

A vinegar mop is a generic term for a thin vinegar based sauce that is applied to meat while it is cooking. Look around the board and you will find a plethora of different recipes.

RichD...
I don't know if you have The Barbecue Bible, but if you can get hold of a copy, try Steve's Basic Barbecue Sauce. It's our favorite, although I adjust it to our taste.

I would also recommend the Cornell Chicken recipe from Barbecue USA. This is a great one for spatchcocked or halved chickens.

I havent tried to make the cornell chicken myslef but I have had it at a fair in upstate NY and it was awesome

I just did a Cornell Chicken following the recipe in BBQ USA and it was delicious. It is more work than beer can chicken but IMHO it is far better. This is one that I will do again and again. Best chicken so far!

Anonymous wrote:

I just did a Cornell Chicken following the recipe in BBQ USA and it was delicious. It is more work than beer can chicken but IMHO it is far better. This is one that I will do again and again. Best chicken so far!

Er, uh, um that was me. I, uh, forgot to, um, log in! )