This week, my brother Brandon has been visiting from California, and he’s been eating a number of his meals with us. Being a Perlow, he has a pretty remarkable appetite, so we’ve had to cook a bit more than usual lately. He also doesn’t get decent home cooked meals very often, being a single guy, so we decided to make a traditional chicken dinner.
Here we have two chickens, one prepared with chopped garlic and rosemary shoved under its skin, with a tray to catch the gravy, and the other glazed with barbecue sauce (during the last 15 minutes of cooking) with the skin mostly removed just before glazing. The Barbecue sauce chicken also has a beer can with beer (about halfway full) shoved into its posterior.
Click the “Read the rest of this entry” link below for more roast chickies.
Both chickens were brined overnight in the refrigerator in a salt solution combined with a dry rub. We used approximately 1/2 cup of Fred Thompson’s Rib Rub, which we added to a large container containing the chickens, plus about 1/2 cup of kosher salt and a gallon of water. To better distribute the spices, the rub and salt was dissolved in a cup of boiling water before adding to the container with the chickens and the rest of the water. Here is a good page for basic brining information.
The grill was set all three burners on low (maintaining a temperature of about 350 degrees with the grilltop closed) with both chickens sitting on a baking sheet. You could have the chickens cooking with direct heat on the grill, but that would have a different effect — we wanted the meat to stay uniformly juicy. The chickens were allowed to cook for one hour, until done.
BBQ Beer Can Chicken
Rosemary Garlic Chicken
BBQ chicken ready for slicing
Slicing up, nice and juicy.
We also grilled up some nice Jersey corn.
A closer look at the rosemary-garlic chicken.
Another view of the garlic rosemary chickie.
What to do with all that leftover chicken.