Roadside Chicken

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Roadside Chicken

Postby Davy » 06 Jul 2012, 17:40

Im gonna give Roadside chicken a try tomorrow seen as its getting such rave reviews the TVWB http://tvwbb.com/eve/forums/a/tpc/f/488 ... 028563/p/1

Usually I find the vinegar a bit overpowering in some of the American recipes but I decided to go with this anyway. After adding the Worcestershire sauce it seemed to tame it a little. Once the marinade was made I took a good gulp. Initially very sharp, then a nice flavour followed by a hint of spice. Im very interested to see how this turns out.

Decided to cut the chicken up into smaller pieces, 12 in all since I want to grill this indirect at about 350.

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I'll need to make another batch of the marinade up tomorrow for basting but Im still undecided on whether to add the oil or not :?:

If it tastes good then the next cook I'll may add some wood chips but I think I'll leave them out for now. More pics will be added tomorrow after grilling.
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Re: Roadside Chicken

Postby keith157 » 06 Jul 2012, 20:11

If you get the marinade to a good rolling boil, then you can baste with that provided it's boiled, not just simmered.
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Re: Roadside Chicken

Postby Davy » 08 Jul 2012, 12:49

The RC was cooked yesterday at 340 - 370 and reached an internal temp of around 190 in about an hour and 10 min. Kieth I was thinking of boiling the marinade but I had concerns about it affecting the flavour so I decided to follow the recipe to the letter and make a fresh one for basting. As it turns out this is quite and expensive recipe as I used almost a whole bottle of vinegar. Anyway I basted the chicken every 15 mins.

Once done I got the mrs to try it and she asked what the sour taste was to which I replied vinegar. Having tasted it myself it was indeed very sour. There was no strong vinegar taste just a sourness to it. Luckily I had a bottle of JD sauce that I decided to douse the chicken in.

This is certainly one recipe I will not be trying again and I cant understand all the rave reviews.

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Re: Roadside Chicken

Postby keith157 » 08 Jul 2012, 12:56

If it's a subtle flavour then a fresh basting liquid was the right way to go. Glad it turned out okay :D
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Re: Roadside Chicken

Postby Riverrat » 24 Jul 2012, 01:43

Hi Davy, sorry to see that you did not like the Roadside Chicken, not much to suggest I guess it is just not to your taste - I love it !!!! I use this recipe on a regular basis and would rate it as one of my favorites, I have not got much of a sweet tooth so perhaps if you have it might not be for you.

I find it a nice change to cook the RS chicken and have no problem recommending it to everyone - at least try it once!!!
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Re: Roadside Chicken

Postby biggus_richus » 25 Jul 2012, 07:52

Been meaning to make Roadside Chicken for ages and finally did yesterday with chicken legs - used white wine vinegar (with a splash of sherry vinegar because I ran out) and doubled the sugar. In the fridge to marinate before work and cooked when I got home - boiled up the used marinade to baste with and added the oil at that point.

It's a devil to grill and flared up something rotten; after the initial brown-, uh, blackening, I went indirect, but kept basting.

Thought it was tasty enough, although not as flavoursome as I had hoped or expected.

Wonder what difference swapping the vinegar made? I guess distilled white vinegar is more harsh than most other types.
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