Split Chicken on the Drum

Split Chicken on the Drum

June 11, 2014

After a “self-indulgent” birthday of playing golf and mountain-biking, I decided I wanted to do a chicken on the drum.

Fired up the chimney with charcoal and dumped it in my basket when I started seeing ash on the upper coals.

Adjusted the vents for 300 degrees, inserted my Maverick probes, and put the chicken on – cut in half, and dusted with Plowboys “Yardbirds” rub.

About an hour later, I brushed with a little garlic olive oil.  Took it off when the internal temp was around 165 in the breast.

It was tasty, and the skin had a great bite to it.  Washed it down with a little (not yet available in stores) Captain Morgan 1671.

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