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Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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Chicken Diavola
Another warm Saturday in St. Louis meant more outdoor cooking. I made
the Chicken Diavola recipe from America's Test Kitchen. Basically a brined butterflied fryer, with a spicy mixture spread under the skin. The spice paste was four medium cloves of garlic (minced), two teaspoons ground black pepper, two teaspoons of red pepper flakes, and 1/4 cup of olive oil. This is heated to the sizzling point then cooled. You then work your fingers under the skin of the breast and legs and smear this around underneath. It's cooked in a kettle grill, with a chimney of charcoal divided off to either side for indirect cooking, all vents open to run pretty hot. It worked pretty well, the only problem I had was the time. They said 30-35 minutes, it was much closer to an hour before I had safe temps in the thighs. I use the Weber charcoal holders, perhaps it isn't as hot as two piles on either side, or maybe their chimney was larger so more charcoal. Hard to say. It was good. A bit of smoke flavor and the spices worked well. I think next time I may finish it directly over the coals to crisp the skin a bit more. Brian |
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Default User wrote: > Another warm Saturday in St. Louis where do you live in the STL? I'm there too!!! meant more outdoor cooking. I made > the Chicken Diavola recipe from America's Test Kitchen. Basically a > brined butterflied fryer, with a spicy mixture spread under the skin. > > The spice paste was four medium cloves of garlic (minced), two > teaspoons ground black pepper, two teaspoons of red pepper flakes, and > 1/4 cup of olive oil. This is heated to the sizzling point then cooled. > You then work your fingers under the skin of the breast and legs and > smear this around underneath. > > It's cooked in a kettle grill, with a chimney of charcoal divided off > to either side for indirect cooking, all vents open to run pretty hot. > > It worked pretty well, the only problem I had was the time. They said > 30-35 minutes, it was much closer to an hour before I had safe temps in > the thighs. I use the Weber charcoal holders, perhaps it isn't as hot > as two piles on either side, or maybe their chimney was larger so more > charcoal. Hard to say. > > It was good. A bit of smoke flavor and the spices worked well. I think > next time I may finish it directly over the coals to crisp the skin a > bit more. > > > > Brian |
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salchichon wrote: > Default User wrote: > > Another warm Saturday in St. Louis > > where do you live in the STL? I'm there too!!! In North County. Brian |
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Default User wrote: > salchichon wrote: > > Default User wrote: > > > Another warm Saturday in St. Louis > > > > where do you live in the STL? I'm there too!!! > > > In North County. > > I'm across the river in St Claire county > > Brian |
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Default User wrote: > salchichon wrote: > > Default User wrote: > > > Another warm Saturday in St. Louis > > > > where do you live in the STL? I'm there too!!! > > > In North County. > > I'm across the river in St Claire county > > Brian |
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