Monday, August 23, 2010

RECIPE: Grilled Famous Dave's Country Roast Chicken

I've been on a serious chickn' grillin' kick lately because we have been working such long hours and grilling chicken is so easy, doesn't heat up the house and doesn't take much prep time or baby sitting while it is grilling. It's so easy to butterfly the chicken, throw it on the grill, flip it after 15 minutes and come back when it is done!

The star of the production!


One roasting chicken (I can not endorse any other chicken besides an all-natural pastured poultry from Open A Bar 2 Ranch, all others are junk!)

Famous Dave's Country Roast Chicken Seasoning (I got mine at Wal-mart)


  1. Heat your grill while you are prepping the chicken. (Don't ask me why there are two steps that are numbered 1. I don't care and I don't want to take the time to figure out the html code either. Just deal with it.)
  1. Butterfly your chicken. What you still don't know how? Are you serious that you haven't tried it yet, even though I have given you several recipes now that involve butterflying a chicken? What is the point of reading these recipes if you are not going to try them??? Just joking, I love you and am glad you are reading the recipes even if you don't try them. Here's a secret, I have been known to sit on the couch and watch exercise shows on tv and not do the exercising! LOL Isn't that kind of the same thing? Oh and all the cooking shows I've watched and have never made the dishes they did!
  2. Here's the link for you slackers who still don't know how! How to Butterfly a Chicken
  3. Oil your grill. Take a paper towel, dip it in oil with tongs and rub it on your grates. There, that was easy! Oh, do not, I repeat DO NOT spray cooking spray on the grates when you have a flame. If you do, I can promise you, you'll never do that again! And you'll be missing your eyebrows for a few months.
  4. Place the lovely Open A Bar 2 Ranch pastured all-natural free-range chicken skin side down on the grill. Adjust your burners so that the flames in not under the chicken, but on each side of the chicken. This is called indirect grilling. I have a four burner grill so I place the chicken in the middle and use the two outside burners.
  5. Generously season the chicken with the seasoning, don't be skimpy.
  6. Close the lid, and adjust the heat to 350-325 degrees.
  7. Walk away for 15 minutes or so.
  8. Come back... Baby come back, any kind of fool could see, there was something in everything about you... remember that song?
  9. Flip the chicken over and season again. Shake, shake shake... the seasoning not your booty.
  10. Close the lid, check your grill every once in a while to make sure you haven't run out of propane... I hate it when that happens. Roast until done. Take the chicken's temperature. It should read about 175-180 in the thickest part of the thigh and breast. The juices should run clear too, no tinge of pink or red in it.
  11. I roasted a 6.6 lb chicken for around 2 hours. It was perfectly tender and juicy!

Ummm, Ummm, good.
Wish you could smell it!

I just noticed that you have to give your email address to watch the above video clip from Cook's Illustrated, so if you don't want to do that, here is a video you can watch without the hassle. Although I do love the Cook's Illustrated website and I think it worth the hassle to become a member. They have lots of good cooking stuff.

I also ran across this one and it made me laugh. The guy is wearing gloves (?), the chicken looks pathetic, no doubt a grocery store chicken, that must be why he is wearing the gloves. Like I said, grocery store chickens are junk. He also says to use a 3.5-4 lb chicken. I bawk at that. Are you serious? A roaster in my humble opinion is at least a 6 pounder! He also has you take out the breast bone, but I don't, more work, but I guess maybe I'll try it next time to see which way I like it better. And finally, he says there a "little clean up to do!" Uhh, not with an Open A Bar 2 Ranch chicken dude! He says to cut-away the fatty material... Once again, no fatty material on the Open A Bar 2 chicken. Go ahead and watch it, but don't believe everything he says!

The End

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