Cook 33 - Back with the Chicken
12th July, 2015 08:38 PM by BBQ Phil
Okay it's been a couple of weekends without doing a cook due to other fun events like the Sawtell Chilli Festival. So, this weekend, I'm back with the usual chicken cook. I made the rub up the day before, using this and olive oil on the chicken and putting it back in the fridge.

Rub I used was:-

1 tablespoon black pepper
1 tablespoon salt
2 tablespoon brown sugar
3 teaspoon oregano
1 teaspoon paprika
3 teaspoon garlic powder
2 teaspoon cumin

At 3:17pm, I fired up the pit and put the chicken on about 30 minutes later. Rangehood temperature was sitting pretty at 250F. It was a pretty cold and windy day, so I just went inside with my remote digital thermometer and started working on editing the Too Hot to Handle video (Sawtell video linked above).

At 4:50pm, probably a little later than I should have, I turned the chicken. One of the sides of the bird that was closest to the direct heat got a little singed but didn't affect the overall flavour. I also took this opportunity to put the veggies on. I did a couple of sweet potatoes with butter, crushed garlic and fresh rosemary. I did another one coated with Crowley's Hot Sauce - BBQ Onion, one of their new range I picked up in Sawtell.

I also went back to using pellets on this cook, some of the last lot of my mesquite pellets and boy did they smell good. Have I mentioned I think I'm addicted to the mesquite smell ?

Before 6pm, I had everything cooked lovely and we sat down for our Sunday night meal. The Crowley covered sweet potato only had a hint of the flavour and the heat, so it's definitely better to do it after the fact.