British BBQ Society Forums

Straight out of the Grillstock recipe book. Didn't have the time to brine the bird for longer than 1 1/2 hours but you could really taste the difference; haven't tried brining chicken before - fantastic!

Got plenty of chicken rub left over too.

So, I don't have my kettle yet, and am grilling on a classic brick type BBQ, very British and very limited.

I did find a huge enabled casserole tin that covered the chicken - this did help to keep the heat in.




Very tasty, crispy skin. Succulent, fall away from the bone stuff.

Not bad for a first attempt!



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Nice work, you won't cook a chicken any other way other than spatchcocked now, well until you get a rotisserie for your BBQ