Scoopers Chicken on the Grill--Delish Bird

Discussion in 'Grilling Chicken' started by chef willie, Mar 26, 2014.

  1. chef willie

    chef willie Master of the Pit OTBS Member

    Been a while since I've posted and have been wanting to do Scoopers Chicken so here it is. Whole birds were .79 a pound!! Brined the bird for 2 days, then gave it the rub for about another 10 hours or so. Followed his method pretty exactly but grilled the spatched bird over indirect coals till almost done then over direct heat, as the coals were fading away, for the last 20-30 minutes or so. The skin char, while very noticeable, was not burnt tough but very flavorful. The meat was quite juicy, even after the direct heat grilling, including the usually dried out breast meat. GF's comment after asking how the bird was prepared was 'best chicken I've ever made'. Go figure on that one. Regardless, that's a testimony to how good this method of preparation really is. If you're looking for another way or reason to do a whole chicken I highly recommend Scoopers method.

    http://www.smokingmeatforums.com/t/151010/chicken-my-new-favorite-method

    small bucket worked very well for brining


    intended for 24 hour brine, wound up being 48....no harm, no foul


    spatchcocked, keel bone removed, rub applied


    rub after about 10 hours, uncovered in the reefer


    so tender a leg quarter fell off on removal....xtra thighs were not brined, just grilled off

     
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Man that looks tasty.

    Gonna have to try it.      [​IMG]
     
  3. seenred

    seenred Smoking Guru Group Lead OTBS Member

    That looks really good Willie!  This is a recipe I gotta try...[​IMG]

    Red
     
  4. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, Willie. Another on the to do list.

    Disco
     
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    Nice Job, Willie!!! I'd be all over that !!![​IMG]

    I remembered when Scott posted that method !!!  Great guy to follow!![​IMG]

    HMMM, Haven't seen him for a couple months!

    Bear
     
  6. hillbillyrkstr

    hillbillyrkstr Master of the Pit Group Lead

    What is the brine recipe for this? Looks awesome!
     
  7. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    He's backkkkkkkkkk!

    Great looking Bird Chef!
     
  8. [​IMG]   [​IMG]   [​IMG]    Man that's a great looking bird!  Very nice - very nice indeed  [​IMG]
     
  9. bearcarver

    bearcarver Smoking Guru OTBS Member

  10. chef willie

    chef willie Master of the Pit OTBS Member

    Thanks for picking up my slack on that question Bear, and thanks to all else for the kind words. While it looks charred the sugar in the final rub carmelized a little causing it to darken but it was not burnt. Even the day after while I was shredding the rest of the meat off & nibbling on it was really tasty. I do believe if I had put it in the smoker that would not have occurred but I'm not totally organized yet after a move experience......Willie
     
  11. hillbillyrkstr

    hillbillyrkstr Master of the Pit Group Lead

    Appreciate it bear. I'm gonna try this soon.
     
  12. markyque

    markyque Smoke Blower

    You had me at hot sauce, Chef Willie.

    Went into the brine after work on Friday. What kind of sides should I serve with this spicy bird?


    Out of the brine and into the rub.
     
    Last edited: Mar 30, 2014
  13. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Wow Chef W, this is a must do added to the ever growing list of things I have to try.... Very nice smoke, looks real tasty.... :drool

    Justin
     
  14. chef willie

    chef willie Master of the Pit OTBS Member

    Well, I did Bushes honey beans for me. GF won't eat those so for her I broke down and got a box of Stove Top for Chicken. I know, I know....pure crap BUT she grew up with it. She likes that Kraft Mac & Cz in blue box to....whatever....LOL. Fresh asparagus is around now for some greens and I'm becoming partial to roasted cauliflower or cabbage on the grill. Keep it simple and let the chicken be the Star player......Willie
     
  15. markyque

    markyque Smoke Blower

    We ended up with a mayo based macaroni salad and a corn relish. I forgot the "money shot".
     

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