Oct 01 2013
I had a split friar I wanted to fix tonight and wanted to do
it a little different. I remember eating some at the National Black Powder
Shoot in Friendship, Indiana back in the 80’s. A guy had two pots set up on gas
burners; one with water and one with BBQ sauce. He was selling half chickens as
fast as he could; transferring them from the water to the sauce. They were fall
off the bone and good!
After reading several recipes I came up with this for my
Traeger. I cut up the chicken into eight pieces, separating the wing and
wishbone from the breast. I seasoned them with Penzey’s Galena street rub and
in the fridge for about 3 hours before cooking. My BBQ sauce is my favorite
from my butcher Kah Meats. It is sweet with a little sour and just a touch of
heat.
I put the chicken on at 3:00PM at 225 deg. After 45 minutes
I went to 250 deg. for another half hour. I had preheated my Lodge cast iron
chicken friar on the stove top. I placed the chicken in the skillet; added
about a half a bottle of IPA and poured the sauce over. I would guess I used
about 15 oz. of sauce.
I went to 275 deg. for 15 minutes then covered with the lid
for the last 1 ½ hours.
For my rice I used a box of Zatarain’s garlic and herb;
added a slice of chopped onion and some chopped green pepper. I did it in my
rice cooker and was done at 6:00 when the chicken was done. We had a small
green salad of mixed Romaine with the last ripe tomato from my garden. I
toasted some garlic bread to have too.
I served my wife a breast and I had a wing wishbone and a
leg on the rice with some sauce over. The chicken was fall apart tender and the
sauce went well with the rice. My wife and I both loved this and I will be
using this method again.
Chicken seasoned and ready for the fridge
On the smoker
In the Pot
Ready to serve
My Plate
Fall apart tender
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