Cease no matter you’re doing and make this recipe for Rodney Scott’s entire bbq hen. I grew up simply north of Memphis – I used to be weaned on BBQ, now dwell in a land the place all people with a grill thinks he’s a pitmaster. Sorry fellas, Rodney is the true factor. This hen is ideal, superbly browned, and actually not that troublesome to execute, regardless of a three-part recipe. I made the rub and the sauce the night time earlier than we had been going to prepare dinner, sprinkled the spatchcocked and break up chickens with the rub early the subsequent morning, and lined them to return to room temperature about an hour earlier than we needed to begin the grill.
We occur to have a Large Chief smoker that we use largely for fish and sausage, however determined to see if the smoke from a few pans of wooden chips (apple) would infuse the hen with pit high quality taste. It labored. We left the hen on the smoker for roughly an hour earlier than transferring it to our PK charcoal grill to complete cooking at about 225-250°F for shut to 2 hours, mopping with the sauce each half-hour or so.
Now about that sauce – it’s actually a mop, not a desk sauce. I put a bottle of economic BBQ sauce out, however no person used it, the hen is moist and so flavorful it might have been a travesty to cowl it up. I additionally used the sauce/mop recipe in Rodney Scott’s e book, minimize to 1 / 4 recipe, slightly than the one on our tester’s web site. Components are the identical, simply the proportions of spices are completely different, and I truthfully didn’t discover till I sat down to jot down this overview. The recipe within the e book is a bit spicier and sweeter, nevertheless it wasn’t excessively sizzling and the elevated sugar didn’t burn on the floor. Our visitors mentioned this was the perfect hen they’d ever eaten (sure, we served one thing we’d by no means made to different individuals). I’d agree, the recipe made us seem like rock stars. Can’t wait to make it once more.
Served with twice baked potatoes, coleslaw, broccoli in French dressing, and native candy corn on the cob. Key lime pie from the Good E book of Southern Baking by Kelly Fields (it’s to die for, and serves a bunch), and the peanut butter goober bars. I supposed to peel & slice some homegrown tomatoes, however by no means bought round to it, simply despatched some house with our visitors. I additionally assume the potato salad in Rodney’s e book can be an incredible accompaniment to the hen. I’ve made it and it’s actually good, REALLY good. Excuse me, I’m off to dig a pit for my entire hog now.
