Heath Riles Old School BBQ Chicken
Ingredients
- Whole Chicken
- Heath Riles BBQ Tangy Vinegar BBQ Sauce
- Heath Riles BBQ Chicken Rub
- Heath Riles BBQ Cajun Creole Garlic Butter Rub
- Killer Hogs Hot Sauce
- W Sauce Fireshire
Fuel & Equipment
Directions
1. Stoke the Weber Kettle Grill or your grill of choice with Royal Oak Charcoal Super-Sized Briquettes and Royal Oak Tumbleweeds and fire it up to 325℉, creating a two-zone fire. Note that when you first put the chicken on the pit, the temperature will be higher – this is okay and will not harm the meat.
2.Remove the whole chicken from its packaging and separate the wings, thighs, legs, and breasts.
3.Drizzle olive oil over the chicken, then season it on all sides with Heath Riles BBQ Chicken Rub and Heath Riles BBQ Cajun Creole Garlic Butter Rub.
4.Set the chicken directly on the cool zone of the Weber Kettle Grill and let it go for 40 minutes.
5.To make the basting sauce, combine the minced garlic, butter, Heath Riles BBQ Tangy Vinegar BBQ Sauce, Killer Hogs Hot Sauce, Bear & Burton’s W Sauce – Fireshire, and Heath Riles BBQ Cajun Creole Garlic Butter Rub in a small aluminum pan. Set the basting sauce on the pit to heat while the chicken comes to temp.
6.When the chicken reaches 138℉, set it on the hot zone of the fire and baste it with the basting sauce, turning it to char on each side. Repeat the process until the chicken is charred to your liking, then move the Old School BBQ Chicken to the cool zone of the fire and let it cook for another hour. My chicken had a total cook time of about 2 hours and 15 minutes. When the chicken reaches 170℉-180℉, remove it from the heat and let cool.
